Few things are as satisfying and happiness-inducing as an indulgent (and super easy-to-make) cheesecake. Throw in a few handfuls of sweet blueberries, and you’ll get a dessert that the whole family will absolutely love! The best bit? You don't even need to wait until blueberries are in season as you can use frozen ones. What are you waiting for? Try this easy blueberry cheesecake recipe today!
Ingredients
Graham cracker base:
1cupGraham crackers, crushed
2tablespoonswhite sugar
¼cupmelted butter
Cheesecake:
8ozcream cheese, softened
1cupsour cream
¾cupwhite sugar
1teaspoonvanilla extract
2tablespoonsall-purpose flour
4eggs
Blueberry topping:
2cupsfrozen blueberries
⅓cupblueberry jelly
Instructions
Preheat oven to 325˚C and grease a 9-inch springform pan.
In a small bowl, combine crushed graham crackers, 2 tablespoons of sugar and melted butter. Press mixture firmly into the bottom of springform pan.
In a large mixing bowl, beat cream cheese until soft and creamy. Gradually beat in sour cream, ¾ cup of sugar, vanilla extract and flour. Once well-combined, beat in eggs, one at a time.
Pour the cheesecake mixture into the pan on top of the graham cracker base. Bake in oven for 1 hour, or until slightly browning on top and firm to touch.
Remove from oven and allow to cool for 15 minutes. Place in fridge to set for at least one hour before removing cheesecake from tin.
Place frozen blueberries on top of cake, then spoon jelly over the top of the blueberries to form a glaze. Refrigerate till ready to serve.