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Beat together the cream cheese, sugar and vanilla extract until smooth.
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Add the egg and neat for 1 minute/
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Blend in the whipping cream along with the lemon zest.
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Pour over the prepared crust.
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Sprinkle the blueberries evenly over the cheesecake batter.
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Bake for 25-35 minutes at 300 degrees F until the center sets.
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To ensure even baking you can place the baking pan into a larger baking pan and fill half way up with boiling water. This may slow down the cooking process and require a little extra baking time but the cheesecake will bake more evenly from the edges to the center.
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Cool completely before cutting into bars and serving. Store in the refrigerator or freeze until needed.
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I either pre-cut them into bars and freeze them in airtight containers with each one nestled inside a paper muffin tin liner to easily pluck out as many as you need to thaw at a time. I also freeze an entire batch, uncut, in case I need larger servings to serve as a decadent dessert for unexpected dinner guests.