Fresh Blueberry Cheesecake

Prepare the Crust:
In a bowl, combine graham cracker crumbs, 1/4 cup of sugar, and melted butter. Stir until the mixture is well combined. Press this mixture into the bottom of a 9-inch springform pan to form an even crust.

Make the Cheesecake Filling:
In a larger mixing bowl, beat the softened cream cheese and 1 cup of sugar together until smooth. Add in the vanilla extract, lemon juice, and eggs one at a time, mixing well after each addition.

Fold in Blueberries:
Gently fold in the fresh blueberries, being careful not to crush them.

Assemble and Bake:
Pour the cream cheese mixture over the prepared crust in the springform pan. Bake for 55-60 minutes, or until the center is set but still has a slight jiggle.

Cool the Cheesecake:
Once baked, turn off the oven and leave the oven door slightly ajar. Let the cheesecake cool gradually for about an hour. Afterward, refrigerate the cheesecake for at least 4 hours, or overnight for best results.

Serve:
Once fully chilled, remove the cheesecake from the springform pan and transfer to a serving platter. Top with additional fresh blueberries if desired. Slice and enjoy!

Serving and Storage Tips: