Recipe courtesy of Audrey Alfaro
Rustic Blueberry Cheesecake
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- Level: Easy
- Total: 2 hr 50 min (includes chilling time)
- Active: 30 min
- Yield: 16 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 294
- Total Fat
- 19 g
- Saturated Fat
- 10 g
- Carbohydrates
- 29 g
- Dietary Fiber
- 1 g
- Sugar
- 21 g
- Protein
- 3 g
- Cholesterol
- 66 mg
- Sodium
- 204 mg
- Level: Easy
- Total: 2 hr 50 min (includes chilling time)
- Active: 30 min
- Yield: 16 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 294
- Total Fat
- 19 g
- Saturated Fat
- 10 g
- Carbohydrates
- 29 g
- Dietary Fiber
- 1 g
- Sugar
- 21 g
- Protein
- 3 g
- Cholesterol
- 66 mg
- Sodium
- 204 mg
Ingredients
Crust:
Filling:
Topping:
Directions
- For the crust: Grease a 9-by-13-inch glass or stoneware casserole dish. Combine the graham cracker crumbs, melted butter and confectioners' sugar, and press into the prepared dish.
- For the filling: Preheat the oven to 350 degrees F. In the bowl of a stand mixer fitted with a paddle attachment combine the granulated sugar and cream cheese, and beat on medium-high speed until combined. Add the eggs, one at a time, and mix until combined. Pour the mixture over the prepared crust and bake until slightly wobbly in the center but set, 20 minutes. Cool the cheesecake until just warm, about 1 hour.
- For the topping: Combine the blueberries, granulated sugar, flour, salt and 1/3 cup water in a small saucepan set over medium heat and simmer until just thickened, about 15 minutes. Remove from the heat and cool until just warm, 30 to 45 minutes.
- Pour the blueberries over the top of the cheesecake. Refrigerate to chill and set, at least 1 hour.
- Slice and serve.
