Creamy Blueberry Delight Cheesecake Recipe
Graham Cracker Base
- 12 oz Graham crackers
- 1/2 cup unsalted butter, melted
Pulse graham crackers in a food processor until they become fine crumbs, then mix them with melted butter. Press evenly into the bottom of a 9-inch springform pan. Chill in the refrigerator while you prepare the filling.
Blueberry Filling
- 4 containers (32 oz) Norman's Kosher Cholov Yisroel Cream Cheese
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup blueberry puree
Beat Norman's Kosher Cholov Yisroel Cream Cheese and sugar together in a large bowl until smooth. Add eggs, one at a time, beating well after each addition. Stir in vanilla and blueberry puree. Pour mixture over the crust and bake at 350°F for 45-50 minutes. Allow to cool to room temperature, then chill for at least 4 hours, or preferably overnight, before adding the topping.
Berries & Cream Topping
- 1 cup heavy whipping cream
- 1/4 cup granulated sugar
- 1 cup mixed berries
Whisk heavy cream and sugar together in a large bowl until stiff peaks form. Spread the mixture evenly over the chilled cheesecake, leaving a border of about a 1/2 inch around the edges. Arrange the mixed berries on top and serve.
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