Ingredients
3 c. blueberries
2 tbsp. granulated sugar
Juice of 1/2 lemon
Cooking spray
2 c. crushed graham crackers (from 1 sleeve)
2 tbsp. granulated sugar
6 tbsp. melted butter
1 c. heavy cream
3 (8-0z.) blocks cream cheese, softened
1/3 c. Greek yogurt
1 c. powdered sugar
1 tsp. pure vanilla extract
Zest and juice of 1/2 a lemon
Pinch of kosher salt
Preparation
Step 1In a medium saucepan over medium heat, combine blueberries, sugar, and lemon juice. Bring to a simmer and cook until thick and jammy and blueberries have burst, 10 minutes. Let cool completely. Step 2Make crust: Grease a 9”-x-13” baking dish with cooking spray. In a medium bowl, combine graham cracker crumbs, sugar, and melted butter until mixture resembles coarse crumbs. Press mixture into prepared pan in an even layer. Step 3Make cheesecake layer: In a large bowl, beat heavy cream to stiff peaks. In another large bowl, beat cream cheese and yogurt together until smooth. Add powdered sugar and beat until no lumps remain. Add vanilla, lemon zest and juice, and a pinch of salt. Fold in whipped cream. Step 4Spread cheesecake mixture over crust, then pour cooled blueberry sauce over cheesecake. Refrigerate until well chilled, at least 4 hours and up to overnight.
