Blueberry Cheesecake Recipe

Growing up, I loved going into the wild to pick blueberry (we called them sparkleberry).  They were always sweet and fun to eat.  So mixing them into a cheesecake was of course a no-brainer.  This Blueberry Cheesecake recipe uses fresh blueberry, but if you're in a pinch frozen will do.  Plus the blueberry topping is also great for your pancake recipes.

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Blueberry Cheesecake Recipe The Ingredients 1 1/2 Cups of Graham Crackers 1/4 pound (1 Stick) of melted Butter 1/4 Cup of Sugar 12 ounce cream cheese 1/2 teaspoon vanilla 2 eggs 1/2 cup sugar 1 graham cracker pie crust BLUEBERRY TOPPING: 4 cup blueberries 1/2 cup sugar 1 cup water 2 tablespoon cornstarch (+ 2 tablespoon water) 1 tablespoon lemon juice

Directions

Make your Graham cracker crumbs by using a food processor or simply place in a plastic bag and crush using a rolling pin.  Mix Graham Cookie, sugar and melted butter in a bowl.  Spread in the bottom of a 9" springform pan and up 1 1/2 inch on the side and freeze. 

In a small bowl, blend cream cheese and mix well. Next blend in eggs one at a time. Add vanilla and sugar and mix well.  Turn into crust.  Bake at 350° degrees for 35 minutes.

Blueberry topping: Combine blueberries with sugar and water.  Bring to a boil.  Soften cornstarch in 2 tablespoon water.  Slowly add paste to berries.  Simmer about 15 minutes.  Add lemon juice. 

Spoon warm glaze over cooked cheesecake.  Chill in fridge.  Serve your Blueberry Cheesecake Recipe.

To help your cheesecake come out just right, check out these cheesecake baking tips.