Ingredients
1.5 cups graham cracker crumbs
6 tbsp unsalted butter, melted
32 oz cream cheese, room temperature
1.25 cups granulated sugar
4 tbsp fresh lemon juice
2 tbsp lemon zest, finely grated
1.5 cups fresh or frozen blueberries
4 large eggs, room temperature
Instructions
Preheat oven to 350°F (175°C).
Combine crushed graham crackers with melted butter and press firmly into a 9-inch springform pan.
Bake the crust for 10 minutes, then set aside to cool.
Beat cream cheese and sugar in a large bowl on medium speed until smooth.
Add eggs one at a time, mixing briefly after each addition to avoid excess air.
Stir in the lemon juice, lemon zest, and blueberries gently using a spatula.
Pour the filling into the prepared crust.
Bake in a water bath for approximately 75 minutes.
Turn off the oven and allow the cake to cool inside before chilling for at least 5 hours.
Notes
Ensure all ingredients are at room temperature before starting for a smooth, crack-free texture. Using a water bath (wrapping the bottom of the pan in foil and placing it in a larger pan filled with hot water) is essential to prevent cracking and ensure even baking. Store in the refrigerator for up to 5 days.
- Prep Time: 30
- Cook Time: 75
- Category: Lemon & Key Lime Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 32g
- Sodium: 280mg
- Fat: 34g
- Saturated Fat: 19g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 165mg