Ingredients
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Crust
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1 cup Graham Cracker
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¼ cup Granulated Sugar
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5 tbsp Unsalted Butter
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Blueberry Topping
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2 cups fresh Blueberries
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1 tbsp Water
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2 tbsp Granulated Sugar
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1 tsp Cornstarch
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1 tsp cold Water
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1½ tsp fresh Lemon Juice
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Cheesecake Filling
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4 (8 oz) pkg Cream Cheese
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1 cup Granulated Sugar
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1 tbsp Vanilla Extract
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1 Vanilla Bean
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4 lg Egg
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½ cup Sour Cream
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Cream Cheese Borders
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5 oz Cream Cheese
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1½ tbsp Granulated Sugar
Directions
Every mouthful you take of this berry-luscious and creamy-luscious scrumptiously fresh vanilla bean cream cheese filling is worth every silky, blueberry-luscious bite. WOW I am going off here with weird words here but I can say that it’s worth every syllable!!! It’s so flexible that you can bend the rules by doing any fresh berries on top of this wonderful cake. Just get some fresh berries from Farmer’s Market or any stores near you to make this scrumptious dessert.
Steps
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1
Done
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Preheat oven to 350 degrees. Cut parchment paper to fit onto bottom of 9” spring form pan (or use pre-cut 9” round parchment paper) Spread Crisco on bottom and sides of spring form pan; set aside. |
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2
Done
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To make CrustIn a food processor, pulse graham crackers and sugar till finely chopped. Add melted butter and pulse till moist. Pour and press crumbs onto bottom of spring form pan; set aside. |
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3
Done
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To make Cheesecake FillingIn a mixing bowl with mixer on medium speed, beat cream cheese and sugar till smooth. Add vanilla extract, sour cream, and vanilla bean seeds, then beat till smooth. Add eggs (one at a time) and beat well after each addition. Pour and spread onto crust. |
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4
Done
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Bake in oven for about 1 hour or till golden brown and still jiggly in the center. Remove from oven and let cool to room temperature. With a Viennese spatula or plastic knife, scrape around edge of spring form pan to loosen cheesecake (this will keep it from sticking to sides). Refrigerate for at least 8 hours or overnight. |
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5
Done
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To make Blueberry ToppingIn a pot over medium heat, add blueberries, 1 tbsp. water, lemon juice, and granulated sugar. Stir constantly till sugar dissolves. Bring to a boil and then reduce heat to low. Simmer for 5 minutes, stir occasionally. In a mixing bowl, mix cornstarch with 1 tsp. cold water, then slowly pour into sauce and then stir well.. Cook till it thickens. Remove from heat and put in a container. Refrigerate for 4 hours to chill. In a mixing bowl with mixer on med-high speed, beat cream cheese and sugar till smooth. Put in a pastry bag and pipe round the outer edge of cheesecake. When ready to serve, scoop blueberry sauce on top of cheesecake. |
