The Heavenly Berry Delight

this image was generated using AI technology

Graham Cracker Base

• 1 ½ cups Graham cracker crumbs
• ⅓ cup melted unsalted butter
• ¼ cup granulated sugar

Blueberry Filling

• 16 oz frozen or fresh blueberries
• ¼ cup water
• ¼ cup granulated sugar
• 2 tablespoons cornstarch

Fruit Compote Topping

• 2 cups mixed fresh berries (e.g., strawberries, raspberries, blackberries)
• ¼ cup granulated sugar
• 2 tablespoons fresh lemon juice

Cheesecake Batter

• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract

Instructions

1. Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan.
2. In a medium bowl, combine the Graham cracker crumbs, melted butter, and sugar. Press the mixture evenly into the bottom of the prepared pan.
3. In a small saucepan, combine the blueberries, water, sugar, and cornstarch. Cook over medium heat until the mixture thickens and the blueberries burst, stirring occasionally. Remove from heat and let it cool.
4. In a mixing bowl, beat the softened cream cheese and sugar until smooth and creamy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
5. Pour half of the cheesecake batter over the prepared crust. Spoon the blueberry filling evenly over the batter. Top with the remaining batter, spreading it carefully to cover the blueberries.
6. Bake for 55-60 minutes or until the center is set. Remove from the oven and let it cool for 10 minutes. Then, run a knife around the edges to loosen the cheesecake from the pan. Allow it to cool completely before refrigerating for at least 4 hours or overnight.
7. In a small saucepan, combine the mixed berries, sugar, and lemon juice. Cook over medium heat until the berries release their juices and the mixture thickens slightly. Remove from heat and let it cool.
8. Pour the fruit compote over the chilled cheesecake before serving.
9. Enjoy the ultimate decadence of The Heavenly Berry Delight!