Recipe courtesy of Audrey Alfaro
Rustic Blueberry Cheesecake
- Level: Easy
- Yield: 16 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 294
- Total Fat
- 19
- Saturated Fat
- 10
- Carbohydrates
- 29
- Dietary Fiber
- 1
- Sugar
- 21
- Protein
- 3
- Cholesterol
- 66
- Sodium
- 204
- Total: 2 hr 50 min (includes chilling time)
- Active: 30 min
Ingredients
Crust:
Nonstick cooking spray or butter, for greasing
2 1/3 cups graham cracker crumbs
1/2 cup butter, melted
1/4 cup confectioners' sugar
Filling:
1/2 cup granulated sugar
Two 8-ounce packages cream cheese
2 eggs
Topping:
2 1/2 cups fresh blueberries
3/4 cup granulated sugar
1/3 cup all-purpose flour
1/4 teaspoon salt
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.