Cheesecake With Blueberry Topping
By: Lyubomira L
Published: Sunday, June 8, 2014 - 9:27am

Ingredients




Crust:
1 1/2 cup graham cracker crumbs
6 tbsp melted butter
1 tbsp sugar
Cheesecake:
3 8oz packages cream cheese
1 cup sugar
3 eggs
1 tsp vanilla extract
1 cup greek yogurt
Topping:
3 cups blueberries (can use fresh or frozen )
1/4 cup water
1 1/2 tbsp sugar
1 tbsp lemon juice
1 tsp flour

Preparation

1 Preheat oven to 350F. 2 Crust: 3 Combine graham cracker crumbs, butter and sugar and mix well. Pour into a 9 inch springform pan. Use a spoon and press crumbs evenly into the bottom of the pan. Bake crust for 8 minutes. Take out of the oven and cool at room temperature. 4 Cheesecake filling: 5 Preheat oven to 430 F. 6 In the bowl of a stand mixer with the paddle attachment, mix together cream cheese and sugar, until fluffy. (You can use a regular electric mixer and a bowl).  Make sure you scrape the bowl, so you don't get any cream cheese chunks. 7 Add eggs, one at a time and mix on low speed. Add vanilla. 8 Add greek yogurt and mix well on low speed. 9 Pour into crust . 10 Bake on 430 F for 15 minutes, then reduce heat to 275 F and bake for 1 hour and 15 minutes. Turn the oven off and let the cheesecake sit inside for 1 hour. Then cool at room temperature. Refrigerate for at least 3 hours. 11 Blueberry Sauce: 12 In a large pan over medium heat, combine water, sugar, lemon juice and flour. When this mixture begins to thicken add blueberries and mix well, so they are evenly coated. Cook for 2-3 minutes, until sauce begins to bubble. 13 Cool at room temperature and serve on top of chilled cheesecake.

About

Plain cheesecake with blueberry topping