“Been making this dish for 20 plus years! All my kids requested the recipe when they got their own places…”

This recipe creates a delightful fresh blueberry cheesecake with a classic graham cracker crust. The swirl of blueberry compote throughout the creamy cheesecake filling adds a burst of fruity flavor.

Ingredients:

Crust:

Cheesecake Filling:

Blueberry Topping:

Instructions:

1. Prepare the Crust:
   • Preheat the oven to 325°F (163°C).
   • In a bowl, mix together the graham cracker crumbs, 1/4 cup sugar, and melted butter.
   • Press the mixture into the bottom of a 9-inch springform pan.
2. Prepare the Cheesecake Filling:
   • In a separate bowl, mix together the softened cream cheese, 1 cup sugar, and vanilla extract until smooth.
   • Beat in the eggs one at a time.
3. Prepare the Blueberry Topping:
   • In a small saucepan, mix together the blueberries, 1/4 cup sugar, and cornstarch.
   • Cook over medium heat until the mixture thickens.
4. Assemble and Bake:
   • Pour the cream cheese mixture over the crust in the pan.
   • Drop spoonfuls of the blueberry mixture over the top of the cream cheese mixture.
   • Use a knife to swirl the blueberry mixture into the cream cheese mixture.
   • Bake the cheesecake for 60-70 minutes, or until the center is almost set.
5. Cool and Serve:
   • Allow the cheesecake to cool completely before removing it from the springform pan.
   • Serve chilled.