Ingredients
Method
Preheat your oven to 325°F (160°C).
In a medium bowl, mix the graham cracker crumbs, melted butter, and 2 tablespoons of sugar until combined. Press this mixture firmly into the bottom of a greased 9x13 inch baking dish to form the crust.
In a large mixing bowl, beat the softened cream cheese and 1 cup of sugar together until smooth and creamy.
Add in the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract and sour cream until fully incorporated.
Gently fold in the fresh blueberries and lemon zest into the cheesecake mixture.
Pour the cheesecake mixture over the crust evenly and smooth out the top with a spatula.
Bake for 35-40 minutes, or until the center is set and edges are lightly golden. The cheesecake will still be slightly jiggly in the center.
Remove from the oven and allow to cool at room temperature before transferring to the refrigerator to chill for at least 4 hours, or ideally overnight.
Once chilled, cut into bars and serve.
Prep Time: 15 mins | Total Time: 4 hrs 55 mins | Servings: 12 bars
- Presentation Tips: Serve chilled on a decorative platter, garnished with additional blueberries and a sprinkle of powdered sugar for an elegant touch.