Blueberry Cheesecake
Description
This blueberry cheesecake is smooth, rich, and creamy with a homemade graham cracker crust and a sweet and juicy glazed blueberry topping.
Ingredients
•
1 cup graham cracker crumbs
•
1/4 cup melted butter
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2 tablespoons white sugar
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2 (8 ounce) packages cream cheese, softened
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1 cup sour cream
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3/4 cup white sugar
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2 tablespoons all-purpose flour
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1 teaspoon vanilla extract
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4 large eggs
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2 cups frozen blueberries, dry pack
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1/3 cup blueberry jelly
Directions
1
Preheat the oven to 325 degree F (165 degrees C).
2
Mix graham crumbs, melted butter, and 2 tablespoons sugar in a bowl until well combined. Pat mixture into the bottom of a 9-inch springform pan.
3
Mash cream cheese in a mixing bowl until soft and creamy. Gradually beat in sour cream, 3/4 cup sugar, flour, and vanilla. Beat in eggs, one at a time. Pour mixture onto crumb crust.
4
Bake in the preheated oven until firm to the touch, about 1 hour.
5
Place baked cheesecake in the refrigerator until thoroughly chilled, about 4 hours.
6
Remove cheesecake from the pan by loosening the edges with a knife and opening the springform latch; transfer to a serving platter. Place frozen blueberries on top. Melt jelly in a saucepan over low heat; spoon over blueberries to glaze. Chill in the refrigerator until ready to serve.