Blueberry Cheesecake
- Ready In:
- 1hr 20mins
- Ingredients:
- 7
- Serves:
-
16
ingredients
- 2 cups cookie crumbs
- 1 tablespoon granulated sugar
- 2 cups sugar
- 2 tablespoons unsalted butter, melted
- 5 (8 ounce) packages cream cheese, at room temperature
- 5 eggs
- 3 cups blueberries
directions
- Preheat an oven to 325°F Lightly butter a rosette cake pan with a removable bottom. Cover the outside with aluminum foil, shiny side out.
- In a bowl, stir together the cookie crumbs, the 1 Tbs. sugar and the butter until well blended. Press the crumb mixture into the bottom and 1/2 inch up the sides of the prepared pan. Refrigerate until ready to use.
- In the bowl of an electric mixer fitted with the flat beater, beat the cream cheese on high speed until smooth and creamy, 3 to 5 minutes. Reduce the speed to low, gradually add the 2 cups sugar and continue beating, occasionally scraping down the sides of the bowl, until smooth, 2 to 3 minutes. Beat in the eggs one at a time, beating well after each addition and occasionally scraping down the sides of the bowl, until the mixture is smooth and creamy, 2 to 3 minutes more.
- Pour the filling into the prepared pan, spreading the mixture evenly to the edges. Scatter 1 cup of the blueberries over the top and bake until the filling is just set (it will still be a little loose in the center), about 1 hour and 20 minutes.
- Transfer the pan to a wire rack and let the cheesecake cool to room temperature, at least 1 hour. Refrigerate until chilled, at least 4 hours, before serving.
- To serve, unmold the cheesecake and set it on a cake stand. Garnish with the remaining 2 cups blueberries.
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