People who are obsessed with cheesecake will love this take on the traditional version. It has the usual graham cracker crust, cream cheese filling, and blueberries. But instead of putting berries on the top, I stir them into the filling. It’s quite pretty with the blueberries in a violet swirl throughout. This will quickly become your go-to cheesecake.
Makes 12 servings
1 Preheat the oven to 350°F (180°C).
2 In a medium bowl, mix together the cookie crumbs and melted butter. Press the crumb mixture into the bottom of a 9-inch springform pan. Refrigerate for 30 minutes to set.
3 Using a stand mixer or a handheld electric mixer, beat the cream cheese and sugar on high speed until smooth.
4 Add the vanilla, lemon zest, and lemon juice and beat to combine.
5 Add the eggs, one at a time, mixing each until fully blended before adding the next. At this point, your cream cheese mixture should be nice and airy from all the mixing.
6 Add the flour and mix until just combined. Fold in the blueberries.
7 Pour the batter on top of your cookie base.
8 Bake for about 1 hour 40 minutes, until the cheesecake is set but still jiggles slightly in the middle. If it is getting too brown on top, cover it with aluminum foil. Set the pan on a wire rack and let cool completely, then refrigerate the cheesecake, still in the pan, for a few hours to firm up.
9 Serve with whipped cream. Store in the fridge, covered, for up to 4 days.