Ingredients: |
Ingredients:
FOR THE BLUEBERRY PUREE
2 c. blueberries
2 tbsp. granulated sugar
2 tsp. lemon juice
FOR THE CRUST
9 graham crackers, finely crushed (about 1 1/4 c.)
5 tbsp. butter, melted
1/4 c. granulated sugar
FOR THE CHEESECAKE
4 (8-oz.) blocks cream cheese, softened
1 c. granulated sugar
2 large eggs
1 tsp. pure vanilla extract
1/4 c. sour cream
2 tbsp. all-purpose flour
1/4 tsp. kosher salt
1 c. blueberry puree
FOR TOPPING
Whipped cream
Blueberries
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Directions: |
Directions:Step 1
Preheat oven to 325°. In a small food processor, blend blueberries until no large chunks remain.
Step 2
In a small saucepan over medium heat, add blueberry puree, sugar, and lemon juice. Bring to a boil, then reduce heat and let simmer until slightly reduced, stirring occasionally, 10 minutes. Let cool to room temperature.
Step 3
Make crust: In a large bowl, mix together graham cracker crumbs, melted butter, and sugar, until mixture resembles wet sand. Press into bottom and up sides of an 8" or 9" springform pan.
Step 4
Make cheesecake: In a large bowl using a hand mixer (or in the bowl of a stand mixer), beat cream cheese and sugar until no lumps remain. Add eggs, one at a time, then stir in vanilla and sour cream. Add flour and salt and beat until just combined. Fold in blueberry puree.
Step 5
Pour mixture over crust. Wrap bottom of pan in aluminum foil and place in a large roasting pan. Pour in enough boiling water to come halfway up the baking pan.
Step 6
Bake until center of cheesecake only slightly jiggles, about 1 hour 30 minutes. Turn off heat, prop open oven door, and let cheesecake cool in oven, 1 hour.
Step 7
Remove foil and refrigerate cheesecake until completely chilled, at least 5 hours and up to overnight.
Step 8
When ready to serve, top cheesecake with whipped cream and blueberries. |
This recipe for Blueberry Cheesecake is from