Blueberry Cheesecake

This is for a 8-inch springform pan



For the crust:

  • 1 1/2 cup of graham cracker crumbs
  • 1/3 cup of unsalted butter, melted
  • 2 tbsp sugar

For the cheesecake:

  • 2 (8 ounce) packages of cream cheese, softened
  • 1 300ml can of condensed milk
  • 1/2 cup all purpose cream
  • 3 eggs
  • 2 tsp of vanilla extract
  • 2 tsp lemon extract

1 can blueberry topping


  1. Preheat the oven to 350ºF.
  2. In a medium bowl, combine graham cracker crumbs, sugar, and melted butter.
  3. Use a fork to mix everything together and then pour the mixture into the 8-inch springform pan.
  4. Press the mixture into the bottom of the prepared pan and bake for 10 minutes or until set.
  5. Remove from the oven to a cooling rack. Do not turn off the oven, change temp to 325º F
  6. Meanwhile, using a stand or electric mixer, beat cream cheese and condensed milk until smooth.
  7. Then add in eggs one by one, vanilla extract, and lemon extract.
  8. Continue to beat until creamy and combined.
  9. Pour filling over the crust and spread evenly with a spatula.
  10. Cover you springform pan in foil and place in a bain marie. This will prevent the cheesecake from being dry and cracking during baking.
  11. Return pan to the oven and bake for 1 hour minutes or until filling is set but still shaky in the center.
  12. Cool into room temperature for an hour then refrigerate for at least 3 hours or overnight
  13. Top with Blueberry topping.
  14. Serve chilled.