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Blueberry Cheesecake

Happy Valentines Day! February 14 is about celebrating the love you have for all kinds of people in your life — including your friends. This season is the perfect time to show the people you care about just how much they mean to you.

You might consider making a delicious dessert for those you care about. Might I suggest a cheesecake? This recipe comes from Jackie T.


1 ½ cups graham cracker crumbs
2 Tablespoons white sugar
1 Tablespoon brown sugar
5 Tablespoons unsalted butter, melted

Blueberry Cheesecake Filling:
24 oz cream cheese softened (use full-fat brick style cream cheese, not the spreadable kind in the tub)
¾ cup white sugar
½ cup sour cream
1 teaspoon vanilla extract
3 large eggs, at room temperature
2 cups fresh blueberries, washed and dried

Blueberry Topping:
¼ cup white  sugar
1 Tablespoon cornstarch
3 cups fresh blueberries, divided
¼ cup cold water
1 Tablespoon lemon juice
1 Tablespoon unsalted butter

1. Preheat oven to 325F. In a medium-sized bowl, stir together graham cracker crumbs, white sugar, and brown sugar until combined. Stir in melted butter, stirring until all of the graham cracker crumbs are moistened.
2. Press graham cracker crumbs evenly into the bottom and up the sides of 9” springform pan. Set aside.
3. In a large mixing bowl using an electric mixer (or using stand mixer fitted with paddle attachment), stir together cream cheese and sugar on medium-low speed until smooth, creamy, and completely combined (scrape side and bottom of the bowl with a spatula to ensure ingredients are thoroughly combined).
4. Stir in sour cream and vanilla extract until combined. Add eggs, one at a time, stirring until just combined after each addition.
5. Add blueberries and use a spatula to gently fold them into the batter until well distributed. Pour batter evenly into prepared springform pan and bake on 325F for 45-50 minutes. When finished, the center will be slightly jiggly but cheesecake will be mostly set.
6. Allow cheesecake to cool at room temperature, then transfer to the refrigerator to chill for at least 6 hours (preferably overnight, I do not remove the springform collar until I am ready to serve). Blueberry topping can be prepared any time between now to an hour before serving.
7. Whisk together sugar and cornstarch in a medium-sized saucepan.
8. Add 1 ½ cups blueberries, water, and lemon juice and stir to combine.
9. Turn stovetop to medium/low and stir constantly until blueberries release their juices and are softened and the mixture reaches a jammy consistency.
10. Remove from heat and add remaining 1 ½ cups blueberries and butter and stir until completely combined and butter is melted.
11. Transfer to a heatproof container then cover and allow to cool completely in refrigerator.
12. Once cheesecake has set, spoon blueberry topping evenly over the top of the cheesecake (if it’s become too firm in the refrigerator, simply stir in a splash of water).


Source: Sugar Spun Run

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