Irresistible Blueberry Cheesecake Recipe

Ingredients

• 1 cup graham cracker crumbs
• 0.25 cup melted butter
• 2 tablespoons white sugar
• 2 (8 ounce) packages cream cheese, softened
• 1 cup sour cream
• 0.75 cup white sugar
• 2 tablespoons all-purpose flour
• 1 teaspoon vanilla extract
• 4 large eggs
• 2 cups frozen blueberries, dry pack
• 0.33 cup blueberry jelly

Instructions

1. Preheat your oven to 325 degrees F (165 degrees C).
2. In a bowl, combine graham cracker crumbs, melted butter, and 2 tablespoons of sugar until well mixed. Press the mixture firmly into the bottom of a 9-inch springform pan to create the crust.
3. In a mixing bowl, mash cream cheese until it is soft and creamy. Gradually beat in sour cream, 3/4 cup of sugar, flour, and vanilla extract. Beat in the eggs one at a time until just combined. Pour the cream cheese mixture evenly over the prepared graham cracker crust.
4. Bake in the preheated oven until the cheesecake is firm to the touch, approximately 1 hour.
5. Place the baked cheesecake in the refrigerator to chill thoroughly, about 4 hours.
6. Carefully remove the cheesecake from the springform pan by loosening the edges with a knife and releasing the latch; transfer it to a serving platter. Arrange frozen blueberries attractively on top of the cheesecake. In a saucepan, melt the jelly over low heat; gently spoon the melted jelly over the blueberries to create a beautiful glaze. Refrigerate the cheesecake until you're ready to serve.

Nutrition

• Calories: 356 kcal
• Fat Content: 23 g
• Fiber Content: 1 g
• Sugar Content: 24 g
• Sodium Content: 216 mg
• Protein Content: 6 g
• Cholesterol Content: 122 mg
• Carbohydrate Content: 32 g
• Saturated Fat Content: 14 g
• Unsaturated Fat Content: 0 g