Directions
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Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan thoroughly to ensure that the cheesecake can be removed easily once it’s done.
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In a medium bowl, combine the graham cracker crumbs and melted butter. Mix until the crumbs are fully absorbed. Press this mixture firmly into the bottom of the prepared pan to form the crust. The crust should be packed tightly to ensure a solid base.
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In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. This step is crucial for achieving a uniform texture.
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Add the vanilla extract and mix well. The vanilla will add a nice depth to the flavor and complement the lemon and blueberries.
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Add the eggs one at a time, beating well after each addition. This step is important as it incorporates air into the mixture, leading to a light and fluffy cheesecake.
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Blend in the sour cream, heavy cream, lemon juice, and lemon zest until the mixture is smooth and well-combined. The tremendous tang from the lemon juice and zest really brightens the cheesecake.
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Gently fold in 1 cup of fresh blueberries. Be careful not to crush them; you want to maintain their shape for flavor bursts throughout the cheesecake.
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Pour the cheesecake batter over the crust in the springform pan. Use a spatula to smooth the top if necessary.
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Bake in the preheated oven for 55-60 minutes, or until the center is just set and the top appears slightly dry. This step ensures a creamy texture, so avoid overbaking.
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Once baked, allow the cheesecake to cool in the oven with the door slightly open for 1 hour. This helps minimize cracking. Afterward, refrigerate for at least 4 hours or overnight to set perfectly.
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Before serving, warm the blueberry jam in the microwave for a few seconds until it is easy to spread. Spread the blueberry jam over the top of the chilled cheesecake and garnish with the remaining fresh blueberries for that special touch.
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