Ingredients
2 cups crushed graham crackers
0.5 cup melted butter
0.33 cup granulated sugar
24 oz full-fat cream cheese
1.25 cups brown sugar (or honey)
1 tsp vanilla extract (or almond extract)
3 fresh lemons (zest from 1, juice from 2)
2 large egg yolks
1 cup buttermilk
0.5 cup all-purpose flour
4 cups frozen blueberries
0.33 cup granulated sugar
1 tbsp fresh lemon juice
0.5 cup cornstarch
1 cup sour cream or plain yogurt
Instructions
Preheat oven to 375°F. Mix graham crackers, melted butter, and sugar for crust. Press into a 9-inch springform pan and bake 6-8 minutes. Cool on rack for 20 minutes
Beat cream cheese until smooth. Gradually add sugar, lemon zest, and egg yolks. Blend in buttermilk until smooth. Sieve flour and pour over crust
Thaw blueberries, toss with sugar and lemon juice. Add cornstarch to mashed berries and stir. Pour over cooled cheesecake layer
Reduce oven to 325°F and bake 45-50 minutes until edges pull away. Cool completely, then refrigerate 4+ hours. Let sit 20 minutes before slicing
Notes
Temper egg whites: Gradually whisk 3 tbsp hot blueberry filling into reserved whites before adding to mix
Frozen blueberries reduce excess moisture
Graham cracker crust prevents sogginess from fresh berries
Chill thoroughly for best texture
- Prep Time: 45
- Cook Time: 50
- Category: Cake Recipes & Easy Baking Ideas
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 334
- Sugar: 27g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 9g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg