Blueberry Cheesecake

Name: Blueberry Cheesecake
Ingredients: FOR THE FILLING:; 1/2 cups Blueberries; 2 Tablespoons Granulated Sugar; 1 teaspoon Lemon Juice; 1 Tablespoon Water; 16 ounces, weight Cream Cheese, Softened; 2/3 cups Granulated Sugar; 2 whole Eggs At Room Temperature; 1 teaspoon Vanilla Extract; FOR THE CRUST:; 1/2 cups Graham Cracker Crumbs; 1/4 cups Butter, Melted; 1 teaspoon Vanilla Extract

13 ingredients

5 steps

Ingredients

FOR THE FILLING:
1/2 cups Blueberries
2 Tablespoons Granulated Sugar
1 teaspoon Lemon Juice
1 Tablespoon Water
16 ounces, weight Cream Cheese, Softened
2/3 cups Granulated Sugar
2 whole Eggs At Room Temperature
1 teaspoon Vanilla Extract
FOR THE CRUST:
1/2 cups Graham Cracker Crumbs
1/4 cups Butter, Melted
1 teaspoon Vanilla Extract

Directions

1

Make the blueberry syrup for the filling. In a saucepan, mix together the blueberries, the first amount of sugar, lemon juice, and water. Cook over medium-low heat, stirring occasionally, until blueberries burst and are cooked down to a sauce. Remove from heat and let it cool to room temperature.
2

Preheat the oven to 350 F.
3

Make the crust. In a medium sized bowl mix together the graham cracker crumbs, butter, and vanilla extract. Press the mixture onto the bottom of a 9-inch round cake pan that has been lined with aluminum foil and greased.
4

In a large bowl beat together the cream cheese and remaining granulated sugar until fluffy. Beat in eggs one at a time, and then beat in the vanilla. Beat in the blueberry syrup.
5

Pour the batter into the pan over the crust. Bake for 30-35 minutes, or until the center is barely set. Let it cool to room temperature, then refrigerate overnight.