Blueberry Cheesecake - Don't Lose This


Blueberry Cheesecake - Don't Lose This


1 1/2 cups graham cracker crumbs

1/4 cup sugar

1/3 cup butter, melted

16 oz cream cheese, softened

3/4 cup sugar

2 tablespoons all-purpose flour

1 teaspoon vanilla extract

2 large eggs

1 cup fresh blueberries

2 tablespoons sugar


Preheat your oven to 350°F (180°C).

In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter until well combined. Press the mixture into the bottom of a 9-inch springform pan.

In a large bowl, beat the cream cheese until smooth. Add the sugar, flour, and vanilla extract and mix until well combined. Add the eggs, one at a time, mixing well after each addition.

Gently fold in the blueberries. Pour the mixture over the crust in the springform pan.

Bake the cheesecake for 45-50 minutes, or until the edges are set but the center is still slightly jiggly.

Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours or overnight.

Just before serving, sprinkle the top of the cheesecake with the additional 2 tablespoons of sugar. Cut the cheesecake into slices and serve chilled.


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