Cheesecake With Blueberry Topping
Plain Cheesecake With Blueberry Topping, decadent and creamy, the ultimate summer dessert.
Prep Time20 minutes mins
Cook Time1 hour hr 30 minutes mins
Total Time1 hour hr 50 minutes mins
Course: Dessert
Cuisine: American
Servings: 8
Author: Lyubomira L
- Crust:
- 1 1/2 cup graham cracker crumbs
- 6 tbsp melted butter
- 1 tbsp sugar
- Cheesecake:
- 3 8 oz 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
Preheat oven to 350F.
Crust:
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.
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.
Add eggs, one at a time and mix on low speed. Add vanilla.
Add greek yogurt and mix well on low speed.
Pour into crust .
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:
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.
Cool at room temperature and serve on top of chilled cheesecake.
Calories: 460kcal | Carbohydrates: 51g | Protein: 8g | Fat: 25g | Saturated Fat: 13g | Cholesterol: 128mg | Sodium: 338mg | Potassium: 182mg | Fiber: 1g | Sugar: 40g | Vitamin A: 910IU | Vitamin C: 6.1mg | Calcium: 93mg | Iron: 1.2mg