Blueberry Cheese Cake
No time for the "blues" when it's blueberry season, or should I say blueberry cheesecake season.
Graham Wafer Crust
- 8 graham wafers about a cup
- 5 tbsp. butter melted
- 1/4 cup granulated sugar
- 1/4 tsp. salt
- 16 oz. cream cheese bring to room temperature
- 2 large eggs
- 1/2 cup granulated sugar
- 2 tbsp. sour cream
- 1 1/2 cup fresh blueberries
Preheat oven to 325° F. Place the wafers in a resealable freezer bag and reduce them to fine crumbs using your hands or a wooden rolling pin.
Combine the crumbled wafers with the melted butter, sugar, and salt. I find a regular dinner fork works well for this.
Prepare a 9 inch spring form cake pan with no stick spray. Pour the graham crust mixture into the spring form pan and using your fingers press it evenly into the bottom of the pan, bringing it up the sides about a quarter of an inch. Bake the crust for about 10 minutes, until it's a nice golden color. Let it cool for a few minutes.
In a large mixing bowl beat together the cream cheese, eggs, sugar, and sour cream. Fold in 1/2 cup of the fresh blueberries and lightly stir them in.
Pour the cream cheese mixture onto the graham crust and spread out evenly in the spring form pan. Bake for 35 minutes.
When the cheesecake has finished baking, remove from oven and place on rack to cool. While it is still warm, sprinkle the remaining 1/2 cup blueberries evenly over the top and let cool to room temperature (about a half hour). Once the cheesecake has cooled sufficiently place in the refrigerator for a minimum of 4 hours before serving.
If you like your cheesecake a little sweeter you can add a dollop of whipped cream. Enjoy, especially when blueberries are in season.
Did you know: Blueberries, are an Antioxidant Superfood. Packed with antioxidants and phytoflavinoids, these berries are also high in potassium and vitamin C, making them the top choice of doctors and nutritionists. Not only can they lower your risk of heart disease and cancer, they are also anti-inflammatory. And taste great too!