Very Blueberry Cheesecake
Cheesecake is believed to have originated in ancient Greece and was served to athletes during the first Olympic games held in 776 BC.
This is vegetarian recipe. Dish can be prepared in 210 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.
Ingredients
- 1.5 cup Graham cracker crumbs
- 0.5 cup Butter, melted
- 2 package Cream cheese, softened
- 0.75 cup Sugar
- 1 teaspoon Vanilla extract
- 3 large Eggs
- 1.5 cup Blueberries
- 1 tablespoon Cornstarch
- 1 tablespoon Lemon juice
- 0.5 cup Sour cream
- 0.25 cup Powdered sugar
Instructions
- Preheat the oven to 325°F (163°C).
- In a medium bowl, combine graham cracker crumbs and melted butter. Press the mixture into the bottom of a 9-inch (23 cm) springform pan.
- In a large mixing bowl, beat cream cheese, sugar, and vanilla extract until smooth. Add eggs one at a time, beating well after each addition.
- In a small bowl, toss blueberries with cornstarch and lemon juice. Gently fold the blueberry mixture into the cream cheese mixture.
- Pour the batter into the prepared crust.
- Bake for 55-60 minutes or until the center is set and the top is lightly browned.
- Remove from the oven and let cool in the pan for 10 minutes.
- Remove the sides of the springform pan and let the cheesecake cool completely.
- In a small bowl, mix sour cream and powdered sugar. Spread the mixture over the top of the cooled cheesecake.
- Refrigerate for at least 2 hours before serving.
- Serve chilled and enjoy!
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 450kcal
- % Daily Value *
- Total Fat 30g47%
- Total Carbohydrate 40g14%
- Sugars 25g
- Protein 6g12%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.