I’ve got loads of blueberries after our excursion to pick our own produce on Wednesday. After Pinterest-ing as many blueberry recipes I could find, I settled on a smaller, much easier version of my favorite cake: cheesecake.
To make this recipe completely from scratch, you’ll need to make your own blueberry jam. You’ll need:
- 2 cups of blueberries
- 1/2 cup of sugar
- Juice from half a lemon
Mix all those ingredients in a saucepan, over a medium flame, until it becomes the consistency you’d like it. I wanted mine a little bit chunky yet still jelly-like. I kept mine on the over, string constantly, for about 20 minutes.
For the cheesecake crust, you’ll need:
- 1 1/2 packages of graham crackers
- 1 stick of butter
Crush the cram crackers into a very fine consistency. A blender works very well for that. Mix the crumbs with a stick of melted butter, and press it into a pan. I used a 9 x 7 glass pan lined with parchment paper!
For the cheesecake filling, you’ll need:
- 16 oz of cream cheese (low-fat can be used!)
- 2 eggs
- 3/4 cups of white, granulated sugar
- A splash of vanilla
Beat all your ingredients together very carefully. Everything must be soft and gooey. The mix will resemble a custard
To assemble, spread your jam onto the crust and cover with the cheesecake filling. Pop this in the oven at 350 degrees Fahrenheit for 30 minutes. Chill in the fridge for 30 minutes after it has cooled to room temperature. You may eat it right away, but it’s much firmer after a little time in the oven.
This cheesecake is very dangerously easy. I could make this everyday if I had enough fresh berries! I hope you try this recipe out and win over your friends. Happy blueberry baking!