Ingredients:
For the Crust:
1 cup
graham cracker crumbs
1/4 cup sugar
1/4 cup melted butter
For the Cheesecake Filling:
24 oz cream cheese, softened
1 cup sugar
1 tsp vanilla extract
4 eggs
For the Blueberry Topping:
2 cups fresh blueberries
1/4 cup sugar
2 tsp cornstarch
Instructions:
Preheat Oven:
Preheat your oven to 325°F (160°C).
Prepare the Crust:
In a bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter.
Press the mixture evenly into the bottom of a 9-inch springform pan. Set aside.
Make the Cheesecake Filling:
In a mixing bowl, beat the softened cream cheese, 1 cup sugar, and vanilla extract until smooth.
Add the eggs one at a time, beating well after each addition.
Prepare the Blueberry Topping:
In a small saucepan, combine the fresh blueberries, 1/4 cup sugar, and cornstarch.
Cook over medium heat, stirring frequently, until the mixture thickens and becomes glossy. Remove from heat and let it cool slightly.
Assemble the Cheesecake:
Pour the cream cheese mixture over the prepared crust in the springform pan.
Drop spoonfuls of the blueberry mixture over the top of the cream cheese filling.
Use a knife or skewer to swirl the blueberry mixture into the filling, creating a marbled effect.
Read more in page 2
