Ingredients for Fabulous Cheesecake With Blueberry Glaze
- 3 (8 ounce) packages cream cheese, softened
- Cottage Cheese
- ¼ cup granulated sugar (for crust) + ½ cup granulated sugar (for filling)
- 4 large eggs
- 2 tablespoons cornstarch
- Flour
- Lemon Juice
- 1 teaspoon vanilla extract
- 6 tablespoons (3 ounces) unsalted butter, melted
- Sour Cream
- Graham Cracker Crumbs
- Water
- Fresh Blueberries
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How to Make Fabulous Cheesecake With Blueberry Glaze
- Preheat oven to 350°F (175°C).
- Crush graham crackers into fine crumbs. Combine graham cracker crumbs, sugar, and melted butter in a medium bowl. Press mixture into the bottom of a 9-inch springform pan.
- In a large bowl, beat cream cheese until smooth. Gradually add sugar, beating until well combined.
- Beat in eggs one at a time, then stir in vanilla extract.
- Pour batter over the graham cracker crust.
- Place the springform pan in a larger baking pan. Pour enough hot water into the larger pan to come halfway up the sides of the springform pan (this creates a water bath for even baking).
- 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 let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
- Remove the cheesecake from the oven and let it cool completely on a wire rack.
- Once completely cool, refrigerate for at least 4 hours, or preferably overnight.
- While the cheesecake is chilling, prepare the blueberry glaze:
- In a small saucepan, combine blueberries, sugar, and cornstarch. Bring to a simmer over medium heat, stirring constantly.
- Reduce heat to low and simmer for 5-7 minutes, or until the glaze has thickened.
- Remove from heat and let cool slightly.
- Once the cheesecake is chilled, pour the blueberry glaze over the top.
- Refrigerate for at least 30 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
246g
Fat
121g
Carbs
26g
