Ingredients
- Graham crackers: 1.5 cups crushed
- Unsalted butter: 6 tablespoons, melted
- Cream cheese: 8 ounces, softened
- Sweetened condensed milk: 1 (14 ounce) can
- Lemon juice: 1/2 cup, freshly squeezed
- Lemon zest: 1 tablespoon
- Heavy cream: 1 cup
- Fresh blueberries: 1 cup
Instructions
- Step 1: Combine the crushed graham crackers and melted butter in a bowl. Press the mixture firmly into the bottom of a 9-inch springform pan to create the crust.
- Step 2: In a large bowl, beat the softened cream cheese until smooth and creamy. Gradually mix in the sweetened condensed milk until well combined.
- Step 3: Add the lemon juice and lemon zest to the cream cheese mixture. Stir until smooth and well combined.
- Step 4: In a separate chilled bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the lemon cream cheese mixture.
- Step 5: Gently fold in half of the fresh blueberries into the cream mixture, then pour the mixture over the graham cracker crust in the springform pan.
- Step 6: Sprinkle the remaining blueberries over the top of the cake. Cover and refrigerate for at least 4 hours, or preferably overnight, to allow the cake to set completely before serving.
Notes
- Store leftover cake in the refrigerator for up to 3 days, covered, to maintain its creamy texture.
- Since this cake is served chilled, there's no need to reheat it!
- Garnish each slice with an extra sprig of mint or a dollop of whipped cream for an elegant presentation.
- For an extra burst of lemon flavor, gently rub the lemon zest with sugar before adding it to the cream cheese mixture – this releases the oils and intensifies the citrus taste.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American