Ingredients
Scale
- 1 cup fresh blueberries (140 grams)
- 1 tablespoon white sugar (13 grams)
- 1 teaspoon lemon juice, freshly squeezed
- 1 teaspoon cornflour
- 2 teaspoons water
- 1 cup crushed graham crackers (120 grams, about 8 full sheets)
- 3 tablespoons white sugar (40 grams)
- 3 1/2 tablespoons butter, melted (50 grams)
- 16 ounces cream cheese, softened
- 1/2 cup white sugar (100 grams)
- 1/4 cup freshly squeezed lemon juice (60 ml)
- Zest from 1 lemon
- 1 teaspoon vanilla extract
- 2 large eggs at room temperature
Instructions
- Prepare the blueberry topping by heating blueberries, sugar, and lemon juice in a saucepan. Mix cornflour with water, add to the pan, stir until thickened, then cool.
- For the crust, mix crushed graham crackers with sugar and melted butter. Press into muffin tin cups.
- For the filling, beat softened cream cheese until smooth. Gradually incorporate sugar, lemon juice, zest, vanilla extract, and eggs until just combined.
- Pour filling over each crust and bake at 325°F (160°C) for about 22 minutes or until set but slightly jiggly in the center. Cool completely before adding blueberry topping.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake (70g)
- Calories: 210
- Sugar: 14g
- Sodium: 170mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg