Print Recipe

Ingredients for filling:

1.5 lb. cream cheese

1 lb. granulated sugar

6 eggs

1 pint Lyman Orchards blueberries

2 tbsp. lemon juice

1 tbsp. vanilla

Ingredients for crust:

2 cups graham cracker crust

¼ lb. melted butter

Directions

Place the cream cheese on the counter for 2 hours to allow it to soften and come up to room temperature.

Combine the graham cracker crumbs and melted butter and work it together with clean hands until it starts to clump together.  Pack it into the bottom of a greased springform pan or into a muffin pan for individual cheesecakes.  Refrigerate until needed.

Preheat the oven to 300f

Once the cream cheese is softened, mix  the cream cheese and granulated sugar in an electric mixer until smooth.  scrape the sides and add the eggs in one at a time with the mixer on medium speed.  Scrape the sides between each egg.  Add the vanilla, lemon juice, and blueberries to the bowl and mix until the berries are evenly mixed but not completely crushed.

Scoop the mix into springform or the muffin pan. Leave ½ an inch of space between the top of the pan and the batter.  Place the pan in a roasting pan that has ¾ of an inch of water.  Place the pans in the oven and bake for 

1.5 hours for the springform pan or 45 minutes for the muffin pan. As not all ovens are exactly the same temperature, use the toothpick test to see when it is done.  A toothpick will come out clean when it is cooked.