Blueberry Bliss Cheesecake Recipe

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Graham Cracker Base

• 1 and 1/2 cups Graham Cracker Crumbs
• 1/4 cup Sugar
• 6 tablespoons Unsalted Butter, melted

Blueberry Filling

• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup Sugar
• 4 large Eggs
• 1/3 cup Sour Cream
• 1/2 teaspoon Vanilla Extract
• 1 and 1/3 cups Blueberry Puree

Toasted Almonds Topping

• 1/2 cup Sliced Almonds
• 2 tablespoons Sugar

Instructions

1. Preheat oven to 325°F.
2. Combine graham cracker crumbs, sugar, and melted butter; press firmly onto bottom of 9-inch springform pan. Bake for 6 to 8 minutes. Remove from oven; cool.
3. To make the filling, beat softened cream cheese and sugar in large bowl with electric mixer until light and fluffy. Add eggs, one at a time, beating well after each one. Mix in sour cream and vanilla extract until well combined. Stir in blueberry puree, mix until just blended.
4. Pour mixture over crust.
5. Bake for 55 to 60 minutes or until center is almost set.
6. To make the topping, mix sliced almonds and sugar in a small bowl. Spread mixture out on a baking sheet and bake for 5 to 7 minutes at 350°F or until lightly toasted. Sprinkle on top of cheesecake.
7. Cool before removing the springform pan. Chill cheesecake in the refrigerator for at least 2 hours before serving.

Enjoy this delicious Blueberry Bliss Cheesecake made with Norman's Kosher Cholov Yisroel Cream Cheese, a perfect dessert for any occasion!