Blueberry Cheesecake Recipe
Ingredients:
• 2 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted
• 24 oz cream cheese, softened
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 4 large eggs
• 1 cup sour cream
• 1 1/2 cups fresh blueberries
• 1/4 cup blueberry preserves
Directions:
. Preheat your oven to 325°F (163°C).
. Combine the graham cracker crumbs and melted butter in a bowl. Press the mixture into the bottom of a greased 9-inch springform pan to create the crust.
. In a large mixing bowl, beat the cream cheese, sugar, and vanilla extract until smooth and creamy. Add the eggs one at a time, mixing well after each addition.
. Fold in the sour cream gently until fully incorporated. Pour the cheesecake batter over the crust in the pan.
. Scatter fresh blueberries over the batter, pressing them lightly into the surface.
. Drop dollops of blueberry preserves on top and use a toothpick to create a marbled effect. Swirl the preserves through the batter.
. Bake in the preheated oven for 55-60 minutes or until the edges are set, and the center is slightly jiggly. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
. Refrigerate the cheesecake for at least 4 hours or overnight for the best results.
. Slice, serve, and savor every luscious bite! Enjoy with loved ones!
