Blueberry cheese cake :). This is my favorite blueberry cheesecake recipe, which I often make for family get-togethers. —Cathy Medley, Clyde, Ohio. Add sour cream, vanilla and lemon extracts. This delicious blueberry cheesecake is topped with a fresh blueberry topping, and made with lighter cream cheese and Greek yogurt.

This cake is one of my favorite cake. :) I really like how the blueberry mixed with cream cheese taste. This indulgent, easy summer bake is loaded with blueberries and has cream cheese added to not only the icing, but the batter too! This is the best blueberry cake EVER - it is truly delectable. You can cook Blueberry cheese cake :) using 12 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Blueberry cheese cake :)

1. It's of for the crust:.
2. Prepare 12 of graham cracker sheets.
3. It's 1/4 cup of sugar.
4. Prepare 1/2 cup (1 stick) of unsalted butter, melted.
5. Prepare of for the filling:.
6. It's 2 (8 oz.) of packages of cream cheese.
7. You need 1 cup of powdered sugar.
8. Prepare 2 cups of heavy whipping cream.
9. Prepare 1 of heaping tsp. vanilla extract.
10. You need 2-3 Tbsp. of freshly squeezed lemon juice.
11. It's of Blueberry Toppings:.
12. It's of (I use blueberry jam).

The secret ingredient in the recipe is cream cheese - it makes a moist, rich and. I'm a huge cheesecake fan and this is the best cheesecake recipe I've tried. The texture is amazingly smooth and the semi-tart blueberry topping is a perfect match! It's simple to make and difficult to screw up.

Blueberry cheese cake :) step by step

1. For the crust: Blend graham cracker sheets in a food processor or place in a ziplock bag, seal and crush with a rolling pin. And the sugar and melted butter. Mix until well combined. Pour and press evenly into an square 8 x 8 inch dish. Set aside..
2. For the filling: Use a standmixer (or hand mixer) to mix cream cheese and powdered sugar until smooth. Add heavy whipping cream, vanilla and lemon juice to the cream cheese mixture. Mix on medium-high speed until mixture is smooth and thick. It should not to be liquid. It should thicken up significantly. Spread over graham cracker crust. Cover with plastic wrap and refrigerate for a minimum of 2 to 3 hours..
3. Toppings: (i use blueberry jam) heaten the blueberry jam.
4. Let cool and then refrigerate until ready to serve cheesecake. Pour onto cold cheese cake and enjoy :).

This recipe was inspired by Ina Garten's Cheesecake. This cake makes a wonderful breakfast bread, as well as a dessert or tea cake. It's moist texture makes slicing easy. Most grocery stores carry frozen wild blueberries now. Whether it's a berry cream cheese torte, a classic NY-style cheesecake with strawberries or blueberry cheesecake bars, I can't resist the natural sweetness of fruit paired with a smooth cheesecake batter.