Blueberry Cheesecake

• 2 cups graham cracker crumbs
• 6 tablespoons granulated sugar
• 4 tablespoons butter
• 4 packages cream cheese, at room temperature
• 1 cup sour cream
• 1 teaspoon vanilla
• 1 cup sugar
• 4 eggs
• 2 pints blueberries, fresh

CRUST: Mix graham cracker crumbs, butter and 6 tablespoons sugar. Press into bottom and sides of 10" springform cheesecake pan. Bake for 10 minutes at 325 degrees.

FILLING: Mix cream cheese with electric mixer at medium speed until smooth. Add sour cream; mix well. Add sugar and vanilla and eggs, one at a time, beating at low speed until just blended. Do not overmix!!

Sprinkle blueberries over baked crust reserving 1/4 for topping. Pour cheesecake batter over blueberries. Crush remaining blueberries with food processor or fork. Spoon over cheesecake batter and swirl with a spoon.

Bake at 325 degrees for one hour. Turn oven off and let cool in the oven for another hour, with oven door closed.

Notes:

To help prevent cracks, turn oven off when edges are set and about 3" circle in the center is still raw looking. Do not overcook cheesecake. Also, baking in a water bath will help.

Source

Megan Massa

Servings/Yield

16 servings
10" cheesecake

Equipment

• Springform pan

NUTRITION FACTS

Servings: 16

Amount Per Serving

Calories: 345

• Total Fat: 17.67g
• Cholesterol: 95mg
• Sodium: 267mg
• Total Carbs: 35.57g
• Dietary Fiber: 1.18g
• Sugars: 24.40g
• Protein: 9.42g