Ingredients:

  • 1.5 cups graham cracker crumbs
  • 6 tbsp unsalted butter, melted
  • 2 tbsp granulated sugar
  • 0.25 tsp salt
  • 24 oz full-fat cream cheese, softened
  • 1 cup powdered sugar, sifted
  • 1 tsp pure vanilla extract
  • 1 tbsp fresh lemon juice
  • 1.5 cups heavy whipping cream, chilled
  • 2 cups fresh blueberries
  • 0.25 cup granulated sugar
  • 1 tbsp cornstarch
  • 1 tbsp water
  • 1 tsp lemon juice

Instructions:

  1. Combine graham cracker crumbs, melted butter, sugar, and salt in a bowl until the mixture resembles wet sand.
  2. Press the mixture firmly into the bottom and 1-inch up the sides of a 9-inch springform pan and freeze for 10 minutes.
  3. Beat softened cream cheese and powdered sugar on medium-high until completely smooth.
  4. Stir in vanilla extract and lemon juice until fully incorporated.
  5. In a separate chilled bowl, whip heavy cream until stiff peaks form, then gently fold the whipped cream into the cream cheese mixture.
  6. Pour the filling over the chilled crust and smooth the top with an offset spatula.
  7. Combine blueberries, sugar, cornstarch, water, and lemon juice in a saucepan over medium heat; stir until blueberries burst and sauce thickens (5-8 minutes).
  8. Remove blueberry topping from heat and allow to cool completely to room temperature.
  9. Pour the cooled blueberry topping evenly over the cheesecake layer.
  10. Cover loosely with plastic wrap and refrigerate for at least 6 hours.