Hello all– It’s pretty entertaining to watch my Larry eat a piece of cheesecake. He appreciates that it’s rich and creamy– and you only need the tiniest bite to get that burst of flavor. Plus he wants to make it last as long as he can. I’m more of a gobbler. So when I’m scraping the last crumbs off my plate, Larry is just beginning to nibble it away. Honestly.
And this blueberry topped cake is really nibble-worthy. It’s especially soft and creamy (I think it’s the sour cream)– and I got the recipe from my sis, the baker– so you know it’s a good one!
BLUEBERRY TOPPED CHEESECAKE
1 1/2 cup graham crackers, crushed
2 tab. sugar
1/3 cup butter, melted
24 oz. cream cheese (3 8oz. blocks)
1 cup sugar
1 tsp. vanilla
1 1/2 cup sour cream
1/3 cup blueberry fruit spread
3 cups blueberries*
Crush the graham crackers in a plastic bag with a rolling pin, until they are fine crumbs. In a bowl mix together the crumbs, 2 tab. sugar and melted butter. Press the mixture into a 9″ springform pan (or deep pie dish).
For the filling, use an electric mixer to thoroughly beat together the cream cheese and 1 cup sugar– until it is fluffy and not gritty. Then beat in the eggs, vanilla and sour cream.
Spoon the mixture over the crust and put it into a 350 degree oven for 60 to 70 minutes until it is set (and just slightly jiggly in the pan– it will firm as it cools).
With a thin knife, cut around the edge of the cheese cake to release it from sticking to the sides of the pan. Let it sit at room temperature for an hour. Then set the cheesecake into the fridge for at least an hour until the are ready to serve it.
To make the blueberry topping, melt the blueberry fruit spread in a saucepan on low heat on the stove top. Then mix in the berries and spoon let it cool before you spoon it over the cheesecake.
*I used frozen blueberries, but fresh would be better when the season rolls around!