Cheesecake with Lemon and Blueberry

Step 1

Preheat the oven to 325 degrees F (160 degrees C).

Step 2

Mix the Graham Cracker Crumbs (6 ounce) and Butter (6 tablespoon) a mixing bowl.

Step 3

Transfer to a greased and floured springform pan, and use a measuring cup to press down onto the bottom and sides (up about 1 inch) of the pan. Bake for 10 minutes.

Step 4

Zest the Lemon (and then juice it.

Step 5

Using a hand mixer, beat the Cream Cheese (2 package), Granulated Sugar (1/2 cup), Vanilla Extract (1/2 teaspoon), lemon juice and zest until blended.

Step 6

Add Egg (and beat until blended.

Step 7

Pour the filling onto the crust.

Step 8

Cook the Fresh Blueberries (1/2 cup) in a small saucepan over medium heat. When they warm up, stir and crush the blueberries.

Step 9

Pour spoonfuls of the blueberry liquid over the cheesecake, and use a knife to add swirl patterns.

Step 10

Bake the cheesecake at 325 degrees F (160 degrees C) until the top turns golden-brown, about 60 minutes.

Step 11

Let cool for a few hours and refrigerate before serving.