Ingredients:
For the Crust:
1 ½ cups graham cracker crumbs
¼ cup granulated sugar
¼ teaspoon salt
6 tablespoons unsalted butter, melted
For the Cheesecake Filling:
32 ounces cream cheese, softened
1 ½ cups granulated sugar
½ cup plain yogurt (full-fat is recommended)
1 tablespoon vanilla extract
¼ teaspoon lemon zest
¼ teaspoon coarse salt
16 ounces fresh blueberries
For the Topping (Optional):
½ cup fresh blueberries
1 tablespoon powdered sugar
Instructions:
Preheat the oven to 325°F (165°C).
Make the Crust:
In a medium bowl, combine the graham cracker crumbs, sugar, and salt.
Pour in the melted butter and mix until well combined.
Press the mixture firmly into the bottom of a 9-inch springform pan.
Bake for 10 minutes. Let cool completely.
Make the Cheesecake Filling:
In a large bowl of a stand mixer fitted with the paddle attachment, cream together the softened cream cheese and sugar on medium speed until light and fluffy, about 3 minutes. Scrape down the sides and bottom of the bowl as needed.
Add the yogurt, vanilla extract, lemon zest, and salt. Beat until smooth and incorporated.
Assemble the Cheesecake:
Pour the cheesecake filling over the cooled crust.
Gently fold in about ¾ cup of the fresh blueberries throughout the filling. Reserve the remaining blueberries for the topping.
Optional Topping: Sprinkle the remaining blueberries on top of the cheesecake filling.
Bake:
Bake the cheesecake for 60-70 minutes, or until the center is almost set but still has a slight jiggle. The edges will be golden brown.
Water Bath Option: For a creamier cheesecake, you can use a water bath. Place the springform pan on a large baking sheet. Wrap the outside of the pan tightly with aluminum foil to prevent leaks. Pour hot water into the baking sheet to reach about halfway up the sides of the springform pan. Bake as directed above.
Cooling:
Let the cheesecake cool completely at room temperature for at least 4 hours, then refrigerate for at least 8 hours, or overnight, before serving.
Serving:
When ready to serve, remove the cheesecake from the springform pan and slice.
Dust the top with powdered sugar for an extra touch, if desired.
Tips:
For a thicker cheesecake, use full-fat cream cheese and yogurt.
If you don't have a springform pan, you can use a regular cheesecake pan, but you may need to bake it for a few minutes longer. Just be sure to wrap the outside of the pan tightly with aluminum foil before baking to prevent leaks.
You can use any type of graham cracker crust you like, or even a gingersnap crust for a different flavor.
You can also get creative with the topping! Try adding a swirl of blueberry compote, a drizzle of melted white chocolate, or a sprinkle of chopped nuts.
Enjoy this delicious and creamy eggless blueberry cheesecake!
