– 2 ½ cups Graham cracker crumbs fine crumb – Two sleeves of cracker – ¼ cup Brown sugar packed light or dark – 10 tablespoon Unsalted butter melted – 24 oz Cream cheese room temperature – ¾ cup White granulated sugar – 1 teaspoon Pure vanilla extract – 2 Large lemon zested – ¼ cup Lemon juice – ½ cup Sour cream room temperature – 4 Large eggs room temperature – 1 ½ cups Frozen wild blueberrie – 1 cup Heavy cream – 1 Small lemon zested – 2 tablespoon Powdered sugar
Preheat oven to 325℉. Spray a 9-inch springform pan with baking spray. Place a parchment circle below. Spray again.Process graham cracker crumbs finely. Fork-mix graham cracker crumbs, brown sugar, and melted butter in a small bowl.
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Place crumbs in pan. Hand-press crust halfway up pan sides. Use a measuring cup to compact crust bottom.Bake 11 minutes.High-speed beat cream cheese and sugar for 2 minutes in a bowl. Bowl scrape.
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Mix in vanilla, lemon zest, juice, and sour cream. Smoothly mix. Add eggs. Low-speed mix until mixed.Add blueberries. Blueberries should be folded using a rubber spatula. They will whirl, so be careful!
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Add cheesecake batter to crust. Start the bath.Bake cheesecake 80–90 minutes. Lemon juice and blueberries extend baking time. Cheesecake is done when the borders are firm and the center jiggles slightly.
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After baking, turn off the oven, open the door, and allow the cheesecake cool for 30 minutes. Place the springform pan on a cooling rack.Cool cheesecake thoroughly. Wrap in foil and refrigerate. Let chill for 6 hours or overnight.
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Put a metal bowl and whisk attachment in the freezer for 10 minutes.Mix the heavy cream, lemon zest, and powdered sugar on high speed in the chilled bowl. Beat to hard peaks.
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Remove the cheesecake and parchment paper from the pan. Pipe lemon whipped cream over top. Add lemon slices and blueberries.
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