Blueberry Cheesecake蓝莓芝士蛋糕

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Yesterday was my elder son's birthday. I baked this yummy cheesecake for him while I was preparing the dinner~~ Marinated the steak. Yes, We had Ribeye Steak for dinner.😊






Blueberry Cheesecake蓝莓芝士蛋糕


INGREDIENTS:

FOR THE BLUEBERRY PUREE:

2 c. blueberries

2 tbsp. granulated sugar

2 tsp. lemon juice

* Or Store bought bluberry puree (1 cup)


FOR THE CRUST:

9 graham crackers, finely crushed (about 1 1/4 c.)

6 tbsp. melted butter

1/4 c. granulated sugar


FOR THE CHEESECAKE:

250g cream cheese, softened

1 c. granulated sugar

2 large eggs

1 tsp. pure vanilla extract

1/4 c. sour cream/yogurt

2 tbsp. all-purpose flour

1/4 tsp. kosher salt

1 c. blueberry puree


FOR TOPPING:

Whipped cream

Blueberries

 

DIRECTIONS:

  • Preheat oven to 325°F/160°C.


Make puree:

  • In a small food processor, blend blueberries until no large chunks remain.
  • In a small saucepan over medium heat, add blueberry puree, sugar, and lemon juice. Bring to a boil, then reduce heat and let simmer until slightly reduced, stirring occasionally, 10 minutes. Let cool to room temperature. 


Make crust: 

  • In a large bowl, mix together graham cracker crumbs, melted butter, and sugar, until mixture resembles wet sand. Press into bottom of an 8" springform pan. 


Make cheesecake:

  • In a large bowl, beat cream cheese and sugar until no lumps remain. Add eggs, one at a time, then stir in vanilla and sour cream. Add flour and salt and beat until just combined. Fold in blueberry puree. 
  • Pour mixture over crust. Wrap bottom of pan in aluminum foil and place in a large roasting pan. Pour in enough boiling water to come halfway up the baking pan. 
  • Bake until center of cheesecake only slightly jiggles, about 1 hour 30 minutes. Turn off heat, prop open oven door, and let cheesecake cool in oven, 1 hour. 
  • Remove foil and refrigerate cheesecake until completely chilled, at least 5 hours and up to overnight.
  • When ready to serve, top cheesecake with whipped cream and blueberries

Recipe reference from : Delish

Happy Baking!


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