Blueberry Cheesecake

[The Quacker Factory]

#129444

Blueberry Cheesecake Recipe

INGREDIENTS:

For the Crust:

• 1 1/2 cups graham cracker crumbs (12 -13 full sheet graham crackers)
• 6 TBS melted butter
• 1/4 cup granulated white sugar

For the Blueberry Sauce:

• 2 cups fresh blueberries
• 3 TBS granulated white sugar
• 1 tsp lemon juice
• 1 TBS cornstarch
• 1 TBS warm water

For the Cheesecake Filling:

• 24 oz cream cheese (softened)
• 1 cup granulated white sugar
• 1 cup sour cream
• 1/2 TBS vanilla extract
• 3 large eggs (room temperature)

INTRUCTIONS

For the Crust:

• Preheat the oven to 350 degrees Fahrenheit.
• Crush up your graham cracker pieces in a blender or food processor till a nice fine crumb is formed.
• Mix the crumbs, melted butter and sugar together.
• Press into the bottom and slightly up the sides of a 9 in springform sprayed with pam.
• Wrap foil around the bottom of the pan and around the sides over the top.
• Bake for about 8 – 10 minutes. Allow to cool as you prepare the blueberry sauce and filling.

For the Blueberry Sauce:

• Put the blueberries and sugar together in a small saucepan over medium heat.
• In a small bowl mix together the lemon juice, cornstarch and water.
• Add the cornstarch to the blueberries, smashing some of the berries as you stir it together. Remove from heat as the mixture starts to thicken.
• Push through a fine mesh strainer to separate the juice and the berries. Save both for later.

For the Cheesecake Filling:

• Mix your cream cheese in a stand mixer till smooth.
• Add in the sugar and beat for 2-3 minutes.
• Add in the sour cream, vanilla extract and stir to combine.
• Add in the eggs, one at a time, mixing after each addition till just blended.

For the Cheesecake Assembly:

• Pour the filling into the cooled crust.
• Drop the blueberry sauce (not the berries) on the top of the batter. You’ll use about 1/4 cup of it here. Mix the extra sauce back in with the cooked berries and save for later.
• Use a knife to gently swirl the blueberry sauce around the top of the cheesecake in a marbled fashion.
• Place the pan into a large roasting pan, or deep cookie sheet filled with 1/2 to 1 inch of hot water.
• Bake for 55-65 minutes until the center is almost set, except for a couple inches in the middle.
• Turn the oven off, and open the oven door slightly and leave the cheesecake in there for 1 hour.
• Remove cheesecake from the oven and allow to cool to room temperature.
• Cover and place in the fridge overnight.
• Carefully remove the cheesecake from the pan.
• Cut into slices and serve.
• Top with remaining berries and whipped cream if desired.

Enjoy 🙂

Notes

Prep time does not include cooling time for the cheesecake

(This recipe was acquired from lmld.org)

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