I’ve only made cheesecake once and it was a million years ago. I am not the hugest fan of cheesecake but at the request of the bf (and also because the cream cheese was on sale) I decided to take the plunge with blueberries. It’s incredibly simple to make and the recipe left me gasping at how much cream cheese and sour cream goes into a tiny cheesecake. Sometimes it’s best not to know the ingredients of your food or you’ll probably never look at it the same way…
- 2 packs of fat free cream cheese (16 ounces) – at room temperature
- 1 tub (1 pint) of light sour cream
- 3 eggs
- a dash of vanilla extract
- 2 tbsp. of flour
- 1 cup of sugar
- 1 box of blueberries
- a dash of lemon extract
- 3 tbsp. of sugar
- 2 tbsp. of water
Preheat the oven to 325F.
With an electric mixer, beat the cream cheese, eggs, vanilla, flour, and sour cream in a big plastic bowl on the lowest setting. The consistency should be smooth.
Pour this mixture into the graham crust.
If needed, with a spatula even out the top of the cheesecake mixture. Put the cheesecake (on a cookie sheet) in the oven. Bake for 1 hour. Turn the oven off but leave the cheesecake in the oven for 15 mins. The cheesecake should be firm. Place it in the fridge for an hour before serving.
For the blueberry topping:
In a small saucepan, over low heat, mix the blueberries with 3 tbsp. of sugar, 2 tbsp. of water and a hint of lemon extract.
Simmer the berries over low heat for about 5 minutes until it starts to break down and you get the berry juice.
Take off heat and let it cool before topping it on the cheesecake.