Blueberry Delight Cheesecake Recipe

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Graham Cracker Base

• 1 1/2 cups graham cracker crumbs
• 1/3 cup sugar
• 1/2 cup melted butter

Blueberry Filling

• 3 cups blueberries
• 1/3 cup sugar
• 2 tablespoons cornstarch
• 1/4 cup water

Cream Cheese Filling

• Norman's Kosher Cholov Yisroel Cream Cheese, 24 ounces at room temperature
• 1 cup sugar
• 4 eggs
• 1 teaspoon vanilla extract

Whipped Cream & Cherry Topping

• 1 cup heavy cream
• 1/4 cup powdered sugar
• 1/2 teaspoon vanilla extract
• 1 can cherries, drained

Instructions

1. Preheat oven to 350°F.
2. Mix graham cracker crumbs, sugar and melted butter in a bowl until well combined, then press into the bottom of a 9" springform pan. Bake for 10-12 minutes until lightly golden. Remove from oven and let cool.
3. In a saucepan over medium heat, cook blueberries, sugar and cornstarch until blueberries burst and mixture thickens, stirring constantly for about 10 minutes. Let cool.
4. In a large bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese and sugar until creamy. Add eggs one at a time, beating after each addition. Stir in vanilla extract.
5. Pour cream cheese mixture into the cooled crust and spoon blueberry filling on top. Use a knife to swirl the blueberry into the cream cheese mixture.
6. Bake for 50-60 minutes or until cheesecake is firm around the edges but still slightly jiggly in the center. Turn off oven, open the oven door slightly and let cheesecake cool to room temperature. Then, refrigerate for a few hours or until ready to serve.
7. Before serving, whip the heavy cream, powdered sugar and vanilla extract in a bowl until stiff peaks form. Top the cheesecake with whipped cream and cherries.