The next couple things I make, starting with this one, will absolutely be blueberry-focused.
Ingredients
- 1 ¾ cups graham cracker crumbs (I ended up crushing 9 or 10 graham cracker sheets to get this much)
- ¼ cup dark brown sugar
- Pinch salt
- ½ cup (8 T) butter
- 16 oz. cream cheese, brought to room temperature
- 1 egg, brought to room temperature
- 6 T sugar
- 3 T lemon juice
- 1 ½ t lemon zest
- 2 t vanilla
- 1 ½ cups fresh blueberries
Directions
We’ll start with the crust. If you haven’t already, crush up your graham cracker sheets until you have about a cup and three-quarters of crumbs.Butter and flour or spray a an 8” or 9” square pan. To minimize cleanup, I lined my pan with aluminum foil, then lightly sprayed that.
Put your graham cracker crumbs into a small bowl and add in the brown sugar and salt. Whisk until everything is well distributed.
Melt your butter and then add the melted butter to the graham cracker mix and stir together. Near the end you might want to use your hands, just to make sure the whole mixture is wet from the butter.
Get your prepared pan, pour the graham cracker mixture in there and press down with your fingertips so that it’s relatively even and flat.
Bake the crust at 350 for 8-9 minutes, or until the edges are a nice golden brown. Take your pan out of the oven and move it to a wire rack to cool.
On to the cheesecake part! Leave the oven on because putting the filling together won’t take long at all and you’re going to need to put the pan back in there.
Add your cream cheese to a large bowl and mix until nice and smooth – won’t take very long. Next, add in your egg, sugar, lemon juice, lemon zest and vanilla and mix again until everything is well combined.
Add in your blueberries and stir (don’t use a mixer – you want them to stay whole!) until they are well distributed in the batter.
Pour your batter into your baking pan. It’s totally fine if it’s still warm – it probably will be.
Put the pan back in the oven for 30-35 minutes, or until the edges of the cheesecake are a nice golden brown and the top of the cake is no longer liquid-y.
Move the pan back to the wire rack and let it cool completely. 
Next, lightly cover the pan with aluminum foil and move it to the fridge to cool and finish setting. This will take a few (3-4) hours, but you can also just do it overnight, which might be the easiest.
When it’s chilled and set, take the pan out of the fridge. If you did what I did, you can lift the aluminum foil and use it to take the entire cake out of the pan.
Cut the cheesecake into squares and enjoy! Assuming you don’t eat everything in one sitting, make sure to put the remaining squares into an airtight container and store in the fridge until you’re ready to enjoy them!
Ugly Desserts 