Blueberry Cream Delight Cheesecake Recipe

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Graham Cracker Base

• 1 ½ cups Graham Cracker Crumbs
• ¼ cup Granulated Sugar
• 6 tbsp Melted Butter

Blueberry Filling

• 8 oz Norman's Kosher Cholov Yisroel Cream Cheese
• 1 cup Granulated Sugar
• 2 cups Blueberries
• 2 Eggs

Whipped Cream Topping

• 1 cup Heavy Cream
• 2 tbsp Powdered Sugar
• 1 tsp Vanilla Extract

Instructions

1. Preheat oven to 350°F.
2. In a mixing bowl, combine Graham cracker crumbs, sugar, and melted butter. Mix well and press onto the bottom of a 9-inch springform pan.
3. Bake the crust for 10 minutes or until golden in color. Remove from the oven and let cool.
4. In another mixing bowl, beat cream cheese and sugar with an electric mixer on medium speed until fluffy. Add in the blueberries and eggs. Mix well.
5. Pour the mixture onto the cooled crust and bake for 45 minutes or until the center is almost set.
6. Refrigerate the cheesecake for at least 4 hours or overnight before serving.
7. Before serving, prepare the whipped cream by combining heavy cream, powdered sugar, and vanilla extract in a mixing bowl. Beat until soft peaks form and spread evenly on top of the cheesecake.
8. Slice and serve.