Blueberry Cheesecake

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.

Recipe from Family Circle
Blueberry Cheesecake
SERVINGS
12
PREP TIME
30 mins
by 9  people
add your rating
add a comment

Related Categories:

Cake, Desserts
Ingredients
    Crust and Filling:
    • 12 graham cracker boards
    • 6 tablespoons unsalted butter, melted
    • 2 tablespoons plus 1 1/2 cups sugar
    • 3 packages (8 ounces each) Neufchatel cream cheese, softened
    • 1 container (7 ounces) 2% plain low-fat Greek yogurt (such as Fage)
    • 3 tablespoons lemon juice
    • 2 teaspoons lemon zest
    • 3 eggs
    • 3/4 cup blueberries
    • 1/4 cup all-purpose flour
    Topping:
    • 1 cup strawberries, trimmed
    • 1/2 cup blueberries
    • 1/2 cup raspberries
    • 1 tablespoon seedless raspberry jam
    Related Video
    How to Bake a Cake from Scratch

    Toss the boxed cake mix and learn how to bake a cake from scratch. Nothing tastes better than homemade!

    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
    Comments
    Back to Top