Directions
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Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan to ensure an easy release of the cheesecake after baking.
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In a medium bowl, combine the graham cracker crumbs and melted butter. Mix until the crumbs are evenly coated and then press this mixture firmly into the bottom of the prepared springform pan to create a sturdy crust.
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In a large mixing bowl, beat the softened cream cheese and granulated sugar together. Mix until you achieve a smooth and creamy consistency, which will serve as the luxurious base for your filling.
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Add the vanilla extract to the cream cheese mixture and stir well to incorporate this hint of warmth and flavor.
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Now it’s time for the eggs. Add them one at a time to the mixture, ensuring you beat well after each addition. This step is critical for achieving a light texture in your cheesecake.
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Blend in the sour cream, heavy cream, fresh lemon juice, and lemon zest. Mix until everything is just combined, leaving you with a smooth and creamy batter that sings with lemony brightness.
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Gently fold in 1 cup of the fresh blueberries to the cheesecake batter. This will give your cheesecake those delightful bursts of fruity flavor.
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Pour the cheesecake batter over the crust in the springform pan, smoothing the top with a spatula for an even finish.
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Bake in your preheated oven for 55-60 minutes, or until the center is just set and the top appears slightly dry. This ensures that the cheesecake remains creamy and delicious.
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Once baked, allow the cheesecake to cool in the oven with the door slightly open for 1 hour. This gradual cooling helps prevent cracking. Afterward, refrigerate it for at least 4 hours, or even better, overnight.
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Before serving, warm the blueberry jam in the microwave for a few seconds until it becomes easy to spread. Spread this jam over the top of the chilled cheesecake, then garnish with the remaining fresh blueberries to enhance its visual appeal.
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