Blueberry Cheesecake
Recipe from Family Circle

Fresh blueberries are folded into the filling to make this luscious cheesecake recipe. Additional berries tossed in raspberry jam are piled on top for a truly eye-catching dessert.



by 8  people


add your rating
add a comment
Servings: 12
Prep Time: 30 mins
Related Categories: Cake, Desserts
Recent Activity:
 
savings in
 
Ingredients
    Crust and Filling:
    • see savings
      On Sale
      12   
      graham cracker boards
    • see savings
      On Sale
      6   tablespoons 
      unsalted butter, melted
    • see savings
      On Sale
      2   tablespoons 
      plus 1 1/2 cups sugar
    • see savings
      On Sale
      3   packages 
      (8 ounces each) Neufchatel cream cheese, softened
    • see savings
      On Sale
      1   container 
      (7 ounces) 2% plain low-fat Greek yogurt (such as Fage)
    • see savings
      On Sale
      3   tablespoons 
      lemon juice
    • see savings
      On Sale
      2   teaspoons 
      lemon zest
    • see savings
      On Sale
      3   
      eggs
    • see savings
      On Sale
      3/4  cup 
      blueberries
    • see savings
      On Sale
      1/4  cup 
      all-purpose flour
    Topping:
    • see savings
      On Sale
      1   cup 
      strawberries, trimmed
    • see savings
      On Sale
      1/2  cup 
      blueberries
    • see savings
      On Sale
      1/2  cup 
      raspberries
    • see savings
      On Sale
      1   tablespoon 
      seedless raspberry jam

    Directions
    1.
    Heat oven to 350 degrees F.
    Crust:

    1.
    Finely crush graham crackers. Add butter and 2 tablespoons of the sugar and mix until all crumbs are moist. Press into bottom and up side of a 9-inch round springform pan.
    Filling:

    1.
    In a large bowl, beat together cream cheese and yogurt. Beat in remaining 1 1/2 cups sugar, lemon juice and zest. Add eggs and beat until smooth. Rinse cup blueberries; place in a small bowl. Sprinkle with 1 tablespoon of the flour; toss to coat. Fold berries and any flour in the bowl, along with remaining 3 tablespoons flour, into the cream cheese mixture. Pour into prepared crust, smoothing top.
    2.
    Bake at 350 degrees F for 1 hour or until lightly browned around edges. Remove to a wire rack and run a thin knife between pan and cheesecake. Cool 1 hour at room temperature, then refrigerate 3 hours.
    Topping:

    1.
    Just before serving, quarter strawberries, and combine with 1/2 cup blueberries and the raspberries in a bowl. Microwave jelly on HIGH for 15 seconds, until melted. Toss jelly with berries and pile atop cheesecake. Remove side of pan, slice and serve.
    Nutrition information
    Per Serving: cal. (kcal) 407, Fat, total (g) 21, chol. (mg) 109, sat. fat (g) 13, carb. (g) 44, fiber (g) 1, pro. (g) 11, sodium (mg) 352, Percent Daily Values are based on a 2,000 calorie diet
    Add Your Review
     Articles
    Blueberry Ricotta Pancakes with Blueberry Syrup
    ... versions. I had that same visceral response when eating these blueberry-ricotta pancakes: So pillowy... spiked with jammy blueberries that burst in each bite. I added a little lemon zest because I always reach... for citrus when cooking with berries. Click here for our blueberry-ricotta pancakes recipe Another component... read more...
    Breakfast on the Go: Overnight Blueberry Almond Muesli
    ... blueberries instead of cranberries. And whenever we have it on hand, we add unsweetened dried coconut for even... read more...
    Patriotic Dessert: Shortcakes with Strawberries, Blueberries, and Lavender Cream
    ... of blueberries for patriotic effect, and sprinkled them with sugar. After 20 minutes, you will see the effect... read more...
    how tos
    Food Blogs We Love
    see more blogs

    shop our favorite products