Try This Fresh Blueberry Cheesecake Recipe [PHOTOS]
So, I had my first attempt at making a Blueberry Cheesecake last night…Needless to say it did not turn out to be as pretty as the one on the internet. BUT it was still easy and fun to make. (If you are one of those “I really enjoy cleaning dishes and scrubbing squished blueberries off the floor kind of people”)
The few things i would change about this recipe is using canned blueberries instead of frozen, (Shhh don’t tell Chef Ramsey) and cooking the cake longer in the oven and applying the topping after it had completely cooled. (maybe over night)
1 prepared pie crust- Local grocery store
2 (8 ounce) packages cream cheese, softened (not pictured)
1 cup sour cream
3/4 cup white sugar
1 teaspoon vanilla extract
2 tablespoons all-purpose flour
2 cups frozen blueberries (I would switch to canned)
1/3 cup blueberry jelly (not needed if you use canned)
Combine cream cheese until soft and creamy. (Note to self two forks and a spoon is the lazy way out. Just use a mixer)
Gradually beat in sour cream, sugar, vanilla and flour. Beat in eggs one at a time.
Pour into pan. (You know, the one with the store bought pie crust)
Bake at 325 degrees F. For one hour. (Probably a little longer since mine came out a little to soft)
Cool- the smart way over night…not in the freezer like I did.
Once cooled add the blueberries and enjoy! It was tasty!