Cheesecake With Blueberry Topping Recipe

Cheesecake With Blueberry Topping

I love all kinds of cheesecake and today I would like to share with you my favorite recipe for a delicious homemade cheesecake. It is really easy to make, tastes great and looks beautiful. I hope you enjoy this blueberry cheesecake recipe!
You can enjoy this cake plain, but I've included a recipe for a blueberry topping. If you don't like blueberries, you can make a strawberry or raspberry topping.


Ingredients:

Crust:

1 1/2 cup graham cracker crumbs
6 tbsp melted butter
1 tbsp sugar

Cheesecake:

3 8oz packages cream cheese
1 cup sugar
3 eggs
1 tsp vanilla extract
1 cup greek yogurt

Topping:

3 cups blueberries (can use fresh or frozen )
1/4 cup water
1 1/2 tbsp sugar
1 tbsp lemon juice
1 tsp flour



Method:


Preheat oven to 350F.

Crust:

1. Combine graham cracker crumbs, butter and sugar and mix well. Pour into a 9 inch springform pan. Use a spoon and press crumbs evenly into the bottom of the pan. Bake crust for 8 minutes. Take out of the oven and cool at room temperature. 

Cheesecake filling:

Preheat oven to 430 F.

1. In the bowl of a stand mixer with the paddle attachment, mix together cream cheese and sugar, until fluffy. (You can use a regular electric mixer and a bowl).  Make sure you scrape the bowl, so you don't get any cream cheese chunks. 
2. Add eggs, one at a time and mix on low speed. Add vanilla.
3. Add greek yogurt and mix well on low speed.
4. Pour into crust .
5. Bake on 430 F for 15 minutes, then reduce heat to 275 F and bake for 1 hour and 15 minutes. Turn the oven off and let the cheesecake sit inside for 1 hour. Then cool at room temperature. Refrigerate for at least 3 hours.

Blueberry Sauce:

1. In a large pan over medium heat, combine water, sugar, lemon juice and flour. When this mixture begins to thicken add blueberries and mix well, so they are evenly coated. Cook for 2-3 minutes, until sauce begins to bubble. 
2. Cool at room temperature and serve on top of chilled cheesecake.

Blueberry Cheesecake