Blueberry Cheesecake

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This is a very creamy cheesecake that can be topped with any kind of fruit. Raspberries work very well for a topping, use one frozen package if desired.

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  • 10
  • Average
  • 20 mins
  • 30 mins
  • Average budget

Ingredients

  • 3 large cream cheese
  • 1 cup sour cream
  • 1/2 juice of a lemon
  • 1 teaspoon vanilla
  • 1/2 cup sugar
  • 1 egg
  • 2 egg yolks
  • Blueberry topping;
  • 2 Tbsp. Cornstarch
  • 2 cups blueberries
  • 1/4 cup sugar
  • 1/2 juice of a lemon
  • Crust:
  • 2/3 cup butter
  • Crushed shortbread cookies or graham crumbs
  • Blueberry Topping:
  • 2 Tablespoons Cornstarch
  • 2 cups blueberries
  • 1/4 cup sugar
  • 1/2 juice of lemon

Preparation

Step 1

Heat oven 350 F. Beat cream cheese until smooth at medium speed. Add sour cream, lemon juice and vanilla. Add sugar slowly, beating until dissolved. Add beaten egg mixture, scraping down sides, 1/3 at a time.

Step 2

Make the crust by melting the butter and mixing with cookie crumbs. Press into a springform pan.

Step 3

Pour cheesecake mixture on top of the crumbs. Bake until a 1 inch rim forms around the cheesecake edge. Bake for 30 minutes. The middle should still jiggle slightly.

Step 4

Let cheesecake cool slowly. When cool put the topping on top of the cheesecake in the springform pan and put it in the fridge for several hours.

Step 5

BlueberryTopping:
Mix the cornstarch, sugar, lemon juice and half the blueberries in a sauce pan. Cook until thick. Add the rest of the blueberries to the sauce.

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