Blueberry Lemon Cheesecake
Combine one stick of melted butter, 2 C of crushed graham crackers and 1/2 tsp of ground cinnamon
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Pour the crumbs into your springform pan, press crumbs down and refrigerate until filling is done
2
Beat cream cheese until smooth, add eggs (one at a time) until combined and gradually add sugar
3
Add sour cream, lemon zest and vanilla; periodically scraping the sides of the bowl and beaters down
4
Pour the filling into the crust-lined pan
5
Smooth the top and bake in a water bath at 325° for 45 minutes
6
Filling: Simmer 1 pint blueberries, 1 lemon (zested and juiced), and 2 TBSP of sugar in a saucepan
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Bon Appétit!
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