Blueberry Cheesecake makes for a festive dessert that is fruity and rich at the same time. Enjoy it anytime at home with this easy recipe!
FOR THE CRUST:
1 Box Honey Made Graham Crackers
10 tablespoons unsalted butter, melted
FOR THE FILLING:
3 ½ cups fresh blueberries
2 tablespoons white granulated sugar
1 teaspoon vanilla
½ cup sour cream
1 ½ cups white granulated sugar
3 eggs at room temperature
1 cup fresh blueberries
½ cup white granulated sugar
½ teaspoon vanilla
1 ½ teaspoons cornstarch
2 tablespoons water
Preheat the oven at 320 F.
Place the oven rack in the middle.
Prepare a 9 inch springform pan.
PREPARING THE CRUST:
Break Graham crackers by hand, put it in the food processor. If you don’t have a processor, put the crackers into a large ziploc and, using a rolling pin, crush the crackers until fine.
Add in the melted butter, and using a spoon, mix together until ground crackers will look like wet sand.
Pour the graham cracker mixture into the springform pan and using a cup, or spatula, spread graham cracker mixture into the bottom of the pan and to the walls. Set aside.
PREPARING THE CREAM CHEESE FILLING:
CREAM CHEESE: Put cream cheese into a medium sized bowl and beat cream cheese until smooth. Beat it at high speed for 1 minute.
Add flour and beat on high speed until incorporated.
Add vanilla,sour cream and sugar and beat on high until just incorporated.
EGGS : Add egg one at a time, then mix.
BLUEBERRIES: Stir in fresh blueberries and gently mix using a spatula. Pour into the prepared crust.
BAKE: Bake for 70 minutes. And remove from the oven. The top should have a golden brown spot on top.
COOL: Leaving the oven open, cool the Blueberry Cheesecake for about 2 hours and refrigerate for 4 hours, or overnight.
RELEASE: Release the cheesecake from the pan and pour the Blueberry sauce on top.
PREPARING THE BLUEBERRY SAUCE:
Place ½ cup of strawberry, vanilla extract, sugar into a small saucepan.
Low heat : Stir and bring to a simmer until blueberries break down.
Mix cornstarch and water and stir until the blueberry mixture thickens.
Add remaining ½ of the blueberries. The blueberry should look syrupy and turn off heat.
Let the mixture cool down and pour on top of the Blueberry Cheesecake.
Refrigerate before serving.
Make sure that you prepare the sauce when you are about to serve the cheesecake. Preparing it ahead of time thickens the sauce and it’s hard to cover on cheesecake.
You can line bottom and walls of your baking pan with parchment paper, but only optional.