Ingredients:

  • 1/2 cup (113g) unsalted butter, melted
  • 1 cup (125g) all-purpose flour
  • 1/4 cup (50g) granulated sugar
  • 1/4 tsp (1.5g) salt
  • 16 oz (450g) cream cheese, softened to room temperature
  • 1/2 cup (100g) granulated sugar
  • 1 large egg, room temperature
  • 1/4 cup (60ml) sour cream
  • 1 tbsp (6ml) fresh lemon juice
  • 1 tbsp (6g) lemon zest
  • 1 tsp (5ml) vanilla extract
  • 1/8 tsp (0.7g) salt
  • 1 cup (150g) fresh blueberries

Instructions:

  1. Preheat oven to 350°F (175°C) and line a 9x9 inch square baking pan with parchment paper, leaving an overhang on the sides.
  2. Combine melted butter, flour, sugar, and salt until a crumbly dough forms. Press firmly and evenly into the bottom of the pan and bake for 10-12 minutes until edges are barely golden.
  3. Beat softened cream cheese and sugar until smooth. Incorporate the egg, sour cream, lemon juice, lemon zest, vanilla, and salt; beat on medium speed until no lumps remain.
  4. Gently fold fresh blueberries into the cheesecake batter by hand using a rubber spatula.
  5. Pour filling over the pre-baked crust, spread evenly, and bake for 25-30 minutes until edges are set and the center has a slight jiggle.
  6. Cool at room temperature for 30 minutes, then refrigerate for at least 4 hours (or overnight). Lift out via parchment and slice into squares.