Enjoy this recipe for luscious and creamy cheesecake with a burst of flavor from fresh blueberries, baked on a classic graham cracker crust. This is a perfect finish for any dinner party with friends and family or any other other occasion! It is easy to make and will be better than the cheesecakes you would have bought in local bakeries or famous restaurant chains.
However, please be sure that you have enough time to properly chill the cheesecake before serving.
- 1 cup of graham cracker crumbs
- 2 tablespoons of butter, melted
- 4 eight-ounce packages of cream cheese, softened
- 1 cup of sugar plus 2 tablespoons, divided
- 4 large eggs
- 1 teaspoon of vanilla
- 3 cups of fresh blueberries
Preheat oven to 350 degrees Fahrenheit.
Mix graham cracker crumbs with melted butter and press firmly onto a 9 inch spring form pan.
Bake crust for 10 minutes. Remove from the oven and let it cool a little.
In the meantime, using an electric mixer, beat softened cream cheese, sugar, salt and vanilla until smooth. Add eggs one after another, beating after each addition. Gently fold in 1 cup of blueberries. Place cheese mixture onto prepared crust.
Mix remaining 2 cups of blueberries with 2 tablespoons of sugar, and sprinkle them on the top of the cheesecake.
Place cheesecake in the center of the preheated oven, then reduce temperature to 325 degrees Fahrenheit. Bake the cheesecake for about an hour. The sides of the cheesecake should be golden brown, and center should still jiggle a little. Turn off the heat and leave cheesecake in the oven with doors slightly ajar for another hour. Remove cheesecake from the oven and cool to room temperature on the wire rack. Chill in the fridge overnight before serving.
Lightly sweetened cream cheese and fresh blueberries combine to make this a cheesecake you’ll want to cook again and again.
Prep time 20 minutes
Bake time 1 hour
Cooling time: Overnight
This is a Smell of Rosemary original recipe.
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