Fresh Blueberry Cheesecake

Instructions

1. In a bowl, combine graham cracker crumbs and melted butter. Press the mixture into the bottom of an 8×8 inch baking dish to form the crust. Chill in the refrigerator.
2. In a large bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
3. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until combined.
4. Spread the cream cheese mixture evenly over the chilled crust. Refrigerate for at least 4 hours.
5. In a small saucepan, combine blueberries, sugar, cornstarch, water, and lemon juice. Cook over medium heat, stirring constantly, until the sauce thickens and becomes glossy. Let it cool.
6. Spread the cooled blueberry topping over the chilled cheesecake. Refrigerate for an additional hour before serving.

Chef’s Tips

• Use fresh, ripe blueberries for the best flavor.
• Prepare the blueberry topping in advance and chill separately for an even quicker assembly.
• For a firmer crust, bake the graham cracker crust at 350°F for 10 minutes and then cool before adding the filling.

Nutrition (per serving)

Approximate calories: 450, Protein: 5g, Carbs: 35g, Fat: 30g