Description
This cool, creamy, purple cheesecake is the perfect summer treat.
Ingredients
- FOR THE FILLING:
- ½ cups Blueberries
- 2 Tablespoons Granulated Sugar
- 1 teaspoon Lemon Juice
- 1 Tablespoon Water
- 16 ounces, weight Cream Cheese, Softened
- ⅔ cups Granulated Sugar
- 2 whole Eggs At Room Temperature
- 1 teaspoon Vanilla Extract
- FOR THE CRUST:
- ½ cups Graham Cracker Crumbs
- ¼ cups Butter, Melted
- 1 teaspoon Vanilla Extract
- FOR THE FILLING:
- ½ cups Blueberries
- 2 Tablespoons Granulated Sugar
- 1 teaspoon Lemon Juice
- 1 Tablespoon Water
- 16 ounces, weight Cream Cheese, Softened
- ⅔ cups Granulated Sugar
- 2 whole Eggs At Room Temperature
- 1 teaspoon Vanilla Extract
- FOR THE CRUST:
- ½ cups Graham Cracker Crumbs
- ¼ cups Butter, Melted
- 1 teaspoon Vanilla Extract
Preparation
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.
Preheat the oven to 350 F.
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.
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.
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.
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