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Instructions
- In a bowl, combine graham cracker crumbs, melted butter, and 1/4 cup sugar. Press the mixture into the bottom of a 9×9 inch baking dish to form the crust.
- In a mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture.
- Spread the cream cheese filling evenly over the crust. Refrigerate for at least 2 hours to set.
- For the blueberry topping, combine blueberries, 1/2 cup sugar, lemon juice, cornstarch, and water in a saucepan. Cook over medium heat, stirring constantly, until the mixture thickens and the blueberries burst.
- Allow the blueberry topping to cool slightly before spreading it over the chilled cheesecake.
- Chill the assembled cheesecake for at least 2 more hours before slicing and serving.
Chef’s Tips
- Ensure the cream cheese is at room temperature for a smoother filling.
- For a crunchier crust, briefly bake the graham cracker base at 350°F (175°C) for 10 minutes, then cool.
- Adjust the sweetness of the blueberry topping by adding more or less sugar to taste.
Nutrition (per serving)
Approximate calories: 450, Protein: 6g, Carbs: 50g, Fat: 28g
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