Blueberry Lemon Cheesecake

1. Make the crust:
   • Preheat your oven to 325°F (165°C).
   • In a bowl, combine graham cracker crumbs, sugar, and melted butter, mixing until everything is evenly coated.
   • Press the mixture into the bottom of a 9-inch springform pan to form a crust.
   • Bake for 8-10 minutes, or until lightly golden. Remove from the oven and set aside to cool.
2. Prepare the cheesecake filling:
   • In a large bowl, beat the softened cream cheese and sugar until smooth and creamy.
   • Add vanilla extract, eggs (one at a time), lemon juice, and zest, mixing until fully incorporated.
   • Stir in sour cream and heavy cream until smooth.
   • Gently fold in the fresh blueberries, being careful not to break them apart.
   • Pour the cheesecake batter into the prepared crust and smooth the top.
3. Bake the cheesecake:
   • Bake the cheesecake at 325°F (165°C) for 55-60 minutes, or until the center is set but slightly jiggly.
   • Turn off the oven, crack the door, and let the cheesecake cool for about 1 hour.
   • Afterward, refrigerate the cheesecake for at least 4 hours, or preferably overnight, to allow it to fully set.
4. Make the lemon glaze:
   • In a small bowl, whisk together powdered sugar, lemon juice, and water until smooth. Adjust the water to get the desired consistency.
   • Drizzle the glaze over the chilled cheesecake just before serving.
5. Serve:
   • Slice the cheesecake, serve, and enjoy the perfect combination of creamy cheesecake, sweet blueberries, and tangy lemon glaze.

This Blueberry Lemon Cheesecake is a celebration of summer flavors, combining the tartness of lemon with the sweetness of blueberries in every indulgent bite! 🍋💜🍰

Let me know if you’d like to add any personal touches or variations to this bright and refreshing treat!