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Yummy Blueberry Cheesecake

Thursday, February 14, 2019 Edit
Delicious and creamy blueberry cheesecake with a luscious sweet-tangy sauce that brings this dessert over the top. Fresh or frozen blueberries can be used so it’s an all-season dessert.

Yummy Blueberry Cheesecake

Ingredients
For the crust
  1. 18 Graham Cracker Squares, crushed (or digestives – about 10 – roughly 1 1/2 cups when crushed)
  2. 1 (2.5 – 3oz) packet of Pecans or Walnuts, crushed (roughly 3/4 cup)
  3. 1 Tablespoon Sugar
  4. 6 Tablespoons unsalted Butter, melted

For the Cheesecake
  1. Three 8-ounce blocks/packages Cream Cheese, softened at room temperature
  2. 1 cup Sugar
  3. 3 Eggs
  4. 1 teaspoon Vanilla Extract


For the sauce/topping
  1. 3/4 cup Water
  2. 1 pint plus 1/2 cup Blueberries
  3. 2-3 Tablespoons Sugar, or to taste (I like it sweet-tangy)
  4. Zest of 1 lemon plus juice of 1/2 lemon

Instructions
  • To make the crust, combine all the ingredients in a bowl and mix until evenly moistened. Press the crumb mixture into a greased 9-inch springform pan using the smooth bottom of a glass. Set aside.
  • Preheat the oven to 325 F. Using an electric mixer, beat the cream cheese in medium speed until soft, creamy and completely smooth (no lumps). Add the sugar slowly and continue to beat until the mixture is smooth. Add the eggs one at a time beating well after each addition. Pour in the vanilla extract and beat again until just until it’s mixed. Occasionally scrape the sides of the mixing bowl to ensure that there are no lumps remaining on the side or at the bottom.