Blueberry cheesecakes have three important components: crust, filling, and topping. The crust provides a sweet and crunchy texture to the whole cake. The filling complements perfectly with the crust with its creamy and fluffy quality. The toppings of blueberries and melted jelly provide additional sweetness and fruity taste and, of course, the glistening visual appeal. Indeed, the simple sight of a blueberry cheesecake is enticing!
1 c. of graham cracker crumbs
2 tbsp. of sugar, white
¼ c. of butter, melted
2 packs (8 oz.) of cream cheese, softened
1 c. of sour cream
¾ c. of sugar, white
1 tsp. of vanilla extract
1 tbsp. of all-purpose flour
4 large eggs
2 c. of blueberries, frozen, dry pack
1/3 c. of blueberry jelly
- In a bowl, combine graham crumbs, 2 tbsp. of white sugar, and butter. Place mixture into the bottom of a 9” springform pan and press using the back of a spoon.
- Make cream cheese creamy by mashing it in a bowl. Gradually add sour cream, ¾ cup sugar, vanilla, and flour while mixing. Add one egg at a time.
- Pour the mixture into the crumb-lined springform pan. Bake until firm or approximately 1 hour.
- Let it cool before removing it from the pan by loosening the edges with the use of a thin knife.
- Top with frozen blueberries. Spoon melted jelly and pour over blueberries to glaze.
- Chill and serve.
- If you do not have graham crumbs, you can use crushed graham biscuits. Place the biscuits in a zip lock bag and use a rolling pin. Making the filling is as straightforward as making the crust. You only have to mix all the ingredients.
- You can also top your cheesecake with fresh blueberries.
- Prep Time: 15 minutes
- Cook Time: 1 hour