Blueberry Cheesecake will dance on your taste buds. It is a bright and lively cheesecake with the taste of summer days.
1 cup finely crushed graham cracker crumbs
3 tablespoons sugar
3 tablespoons melted butter
Pre-heat your oven to 325F.
Line a 13 inch X 9 inch baking pan with tin foil.
Mix the finely crushed graham cracker, melted butter, and the sugar until fully blended.
Place the crumb mixture into the bottom of your baking pan. Press the crumb evenly to line the bottom of the baking pan to form the crust.
Place the baking pan in the pre-heated oven for 10 minutes.
Remove the baking pan from the oven and allow to cool while you prepare the filling.
4 8 ounce packages of cream cheese at room temperature
1 cup of sugar
1 teaspoon vanilla extract
1 cup sour cream
2 cups fresh or frozen blueberries
Extra blueberries for garnish
Puree the blueberries.
In a large size mixing bowl beat the room temperature cream cheese on medium speed until it is creamy smooth.
Continue beat the cream cheese and slowly add the sugar. Once all of the sugar has been incorporated add the vanilla. Beat until very well blended.
Next add the sour cream and mix well.
On low speed add the eggs one at a time and beat just until blended. Do not over-beat.
Spoon the filling over the cooled crust.
Gently drop tablespoons full of the pureed blueberries over the top of the filling. With a table knife cut through the filling being careful not to cut into the crust. Do this in several directions. This will form the marbling affect.
Place the baking pan into the pre-heated oven and bake for 45 minutes or until lightly browned and the center is almost set.
Remove the baking pan from the oven and place on a wire rack to cool completely.
Place in the refrigerator for at least 4 hours or overnight.
When you are ready to serve your cheesecake remove the baking pan from the refrigerator and lift the sheet of cheesecake from the baking pan to a cutting board. Cut into desired pieces and serve with whole blueberries as garnish.
Blueberry Cheesecake freezes very well. Freeze individually or in slabs. Wrap well in plastic wrap and place in the freezer. To thaw remove the cheesecake from the freezer and allow to sit at room temperature for 15 minutes.
Make your family smile today and bake some now.
Dec 04, 14 08:14 PM
Lemon Cheesecake is a no bake that is light and tangy. It is beautiful served with fresh whipped cream and thinly sliced lemon slices. Light and refreshing it is a welcome desert after any meal.
Dec 04, 14 12:28 PM
Southern Peach Cheesecake is a no-bake cheesecake that is easy to prepare. It is like the taste of summer in your mouth.
Dec 02, 14 04:12 PM
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