Accessible ingredients and ready-made blueberry filling makes this cheesecake recipe perfect for year-round celebrations! It takes a while to bake so make sure you prepare it the day before you plan to serve it.
1 cup crushed graham crackers
2 tablespoons white sugar
250 grams cream cheese, at room temperature
1 tablespoon all-purpose flour
ready-made blueberry filling (for the topping)
1 Make the crust: Combine crushed graham, sugar, and butter in a bowl. Transfer to a greased and lined 6-inch round springform pan. Pat down evenly to form the crust then chill in the refrigerator.
2 Make the filling: Beat cream cheese in a bowl and add sugar. Add eggs one at a time then add heavy cream, lemon juice, and flour. Mix until well-combined.
3 Pour the filling onto the chilled crust and bake in a waterbath at 400°F for 10 minutes. Lower heat at 325°F for another 30-40 minutes. Turn off the heat and leave the cake inside the oven for 1 hour. Take the cheesecake out of the oven and allow to completely cool.
4 Refrigerate the cheesecake for at least 4 hours before serving.
5 When ready to serve, top the cheesecake with blueberry filling.