Servings: 8
Cheesecake With Blueberry Topping
Prep Time:
20 mins
Cook Time:
1 hr 30 mins
Total Time:
1 hr 50 mins
Plain Cheesecake With Blueberry Topping, decadent and creamy, the ultimate summer dessert.
Ingredients
- 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
Instructions
-
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.
Course:
Dessert
Cuisine:
American