Ingredients for Blueberries N Cream Cheesecake
- Gingersnap Crumbs
- Butter
- Fresh Blueberries
- 2 tablespoons cornstarch (for filling) + 1 tablespoon cornstarch (for glaze)
- 3 (8 ounce) packages cream cheese, softened
- ¼ cup granulated sugar (for crust) + ½ cup granulated sugar (for filling)
- 4 large eggs
- Salt
- Sour Cream
- 1 teaspoon vanilla extract
- Water
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How to Make Blueberries N Cream Cheesecake
- Preheat oven to 350°F (175°C).
- Prepare the crust: In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press into the bottom of a 9-inch springform pan.
- Beat cream cheese and sugar until smooth. Beat in eggs one at a time, then vanilla extract.
- In a separate bowl, gently mix blueberries and cornstarch.
- Fold the blueberries into the cream cheese mixture.
- Pour the batter into the prepared crust.
- Bake for 50-60 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center.
- Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour.
- Remove from the oven and let cool completely on a wire rack.
- Prepare the glaze: In a small saucepan, combine blueberries, sugar, and cornstarch. Cook over medium heat, stirring constantly, until thickened.
- Once the cheesecake is completely cool, refrigerate for at least 4 hours, or preferably overnight.
- Before serving, pour the blueberry glaze over the cheesecake.
- Serve chilled and enjoy!
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
140g
Fat
105g
Carbs
20g
