Fresh Blueberry Cheesecake

Ingredients:

– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 3 (8-ounce) packages cream cheese, softened
– 1 cup granulated sugar
– 3 cups fresh blueberries
– 1 tablespoon lemon juice
– 2 teaspoons vanilla extract
– 3 large eggs

Directions:

Start by preheating your oven to 325°F (160°C). Take a bowl and mix together the graham cracker crumbs, sugar, and melted butter until they’re well combined. Press this mixture into the bottom of a 9-inch springform pan to form the crust. In a large mixing bowl, beat the softened cream cheese with the granulated sugar until it’s smooth and creamy. Add lemon juice and vanilla extract. Then, add the eggs one at a time, making sure to mix well after each egg. Once your mixture is smooth, gently fold in the fresh blueberries. Pour the filling over your prepared crust and smooth out the top. Place the cheesecake in the oven and bake for about 55-60 minutes, or until the center is set. Once done, turn off the oven and leave the oven door slightly open, allowing the cheesecake to cool inside for about an hour. Finally, refrigerate your cheesecake for at least 4 hours, or preferably overnight, before serving. Enjoy your homemade fresh blueberry cheesecake! Amish Peanut Butter Cream PieAmish Peanut Butter Cream Pie