Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup powdered sugar
- 6 tablespoons (3 ounces) unsalted butter, melted
- 1 (8 ounce) package cream cheese, softened
- 1 cup powdered sugar
- ¼ cup lemon juice
- 1 teaspoon lemon zest
- 2 cups fresh blueberries
- 1 cup heavy cream, whipped
Instructions
- Step 1: Combine graham cracker crumbs, ½ cup powdered sugar, and melted butter in a medium bowl. Press firmly into the bottom of a 9-inch springform pan. Refrigerate for at least 30 minutes.
- Step 2: In a large bowl, beat softened cream cheese until smooth. Gradually add 1 cup powdered sugar, beating until combined. Stir in lemon juice and lemon zest.
- Step 3: Gently fold in the whipped heavy cream.
- Step 4: Spread the cream cheese mixture evenly over the graham cracker crust.
- Step 5: Top with fresh blueberries, arranging them attractively.
- Step 6: Refrigerate for at least 4 hours, or preferably overnight, before serving. Remove from the springform pan before serving.
Notes
- For best flavor, chill the cake for at least 4 hours, or even better, overnight, allowing the flavors to meld beautifully.
- This cake is delightful served chilled, but avoid reheating as it may cause the cream cheese filling to become overly soft and runny.
- Garnish with a few extra blueberries and a dusting of powdered sugar for an extra touch of elegance before serving.
- To prevent the graham cracker crust from becoming soggy, ensure the melted butter is not too hot before combining with the crumbs.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American