Description
A cream cheesecake topped with plump blueberries, perfect for any occasion.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1 cup sugar
- 4 (8-ounce) packages cream cheese, softened
- 1 teaspoon vanilla extract
- 4 large eggs
- 2 cups fresh blueberries
- 1/2 cup blueberry jam or compote
Instructions
- Preheat your oven to 325°F (160°C).
- Combine the graham cracker crumbs with melted butter until blended.
- Press this mixture evenly into the bottom of a 9-inch springform pan.
- Beat the cream cheese in a large mixing bowl until smooth.
- Gradually add sugar, mixing until creamy and lump-free.
- Add vanilla extract, then incorporate the eggs one at a time, ensuring each is mixed well.
- Pour the creamy filling over the crust in the springform pan.
- Bake for about 60 minutes or until the center is set but slightly jiggly.
- Allow it to cool before refrigerating for at least 4 hours, preferably overnight.
- Top with fresh blueberries and a drizzle of blueberry jam before serving.
Notes
For a unique twist, substitute graham cracker crumbs with crushed cookies like Oreos. Ensure cream cheese is at room temperature for smooth blending.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American