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Ingredient Quantity
Graham Cracker Crumbs 1 cup
Sugar 1/4 cup
Melted Butter 1/4 cup
Filling Ingredients
Ingredient Quantity
Cream Cheese, Softened 24 oz
Sugar 1 cup
Vanilla Extract 1 tsp
Eggs 4
Topping Ingredients
Ingredient Quantity
Fresh Blueberries 2 cups
Sugar 1/4 cup
Cornstarch 2 tsp
Instructions:
Prepare the Crust:
In a bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter.
Press the mixture firmly into the bottom of a 9-inch springform pan.
Make the Filling:
In a separate bowl, beat together cream cheese, 1 cup sugar, and vanilla extract until smooth.
Beat in eggs one at a time until incorporated.
Prepare the Blueberry Topping:
In a small saucepan, combine blueberries, 1/4 cup sugar, and cornstarch.
Cook over medium heat, stirring constantly, until the mixture thickens.
Assemble and Bake:
Pour the cream cheese filling into the prepared crust.
Drop spoonfuls of the blueberry mixture over the top of the cheesecake filling.
Use a knife to gently swirl the blueberry mixture into the cream cheese.
Bake:
Bake in a preheated oven at 325°F (165°C) for 60-70 minutes, or until the center is almost set.
The edges will be set, but the center may still jiggle slightly.
Cool and Serve:
Allow the cheesecake to cool completely in the pan before removing the springform ring.
Refrigerate for at least 4 hours, or preferably overnight, before serving.
Enjoy!
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