Fresh Blueberry Cheesecake Recipe

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Fresh 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 4 (8 ounce) bar of softened Cream Cheese Ricotta cheese, Drained 1 1/4 Cup of Confectionary Sugar 2 Tablespoons of All-Purpose Flour 2 Tablespoons of Lemon Juice 1 Teaspoon of of Vanilla Extract 4 Eggs 3/4 Cup of Sour Cream 1 1/2 Cup of Blueberry Sightly Crushed 2 Cup of Blueberry 2 Tablespoons of Confectioner's sugar

The Directions

For the Crust: Make your Graham cracker crumbs by using a food processor or simply place in a plastic bag and crush using a rolling pin.  Mix Sugar 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. 

For the Filling: Preheat Oven at 350°F Using an electric mixer blend cream cheese and sour cream and ricotta cheese on low speed in a mixing bowl.   Use spatula to scrape sides and paddle of mixer.  Add in the confectionary sugar slowly, and continue to beat until creamy.  Add in flour, lemon juice and vanilla extract and continue to mix.  Add in eggs one at a time and continue to mix a lowest speed until eggs are incorporated in the batter.  Fold in Blueberries. 

Pour the mixture into your crust and use offset spatula to scoop out the batter.  Bake for 1 hour or until center jiggles and the top is slightly brown Remove from oven and let cool on a wire rack.  Place in the refrigerator and allow to set. 

For the Topping: Place blueberries on top of cheesecake and dust with sugar.  Serve and enjoy your Fresh Blueberry Cheesecake. 

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