Ingredients
1/2 cup sugar
1/2 cup butter, melted
4 (8 ounce) packages cream cheese, softened
1 cup sugar
1 teaspoon vanilla extract
4 large eggs
2 cups fresh blueberries
1/4 cup lemon juice
Directions
1. Preheat your oven to 325°F (160°C).
2. In a mixing bowl, stir together the graham cracker crumbs, 1/2 cup sugar, and the melted butter until everything is evenly moistened. Press this mixture firmly into the bottom of a springform pan to form your crust.
3. In a large bowl, beat the cream cheese until lovely and smooth. Add the 1 cup sugar and vanilla extract, then keep mixing until you have a creamy, even blend.
4. Add the eggs to your cream cheese mixture one at a time. Mix well each time you add an egg, making sure everything is silky and combined.
5. Gently stir in the lemon juice and then the fresh blueberries, being careful not to crush the berries.
6. Pour your cheesecake batter over the prepared crust, spreading it out evenly.
7. Bake for 60 to 70 minutes, or until the center looks set and just a little jiggly.
8. Turn off the oven, crack the oven door open, and let the cheesecake cool inside for about an hour. After that, pop it in the fridge and let it chill for at least 4 hours before serving. Enjoy every creamy, berry-filled bite!
