Blueberry Cheesecake

Hello!

Summer is here, at last, and what does that mean? Cheesecake season!

Today I have a blueberry cheesecake recipe to share and it is super easy to make, only 3 steps! You can't go wrong, you will not fail. I know some would say a great cheesecake has no crack on it, while some others would say a great cheesecake always crack!

I am not here to argue, as I love any sorts of cheesecake, whether they are with topping or not, cracked or smooth, it does not matter to me as long as they taste good, and served chilled :D

I do not like warm cheesecake nor savory cheesecake, only dessert cheesecake :D

But back to what I said, this following cheesecake is super easy to make and super forgiving. Easy as in no fail and no crack, but whether you will get a crack surface once its baked, it's forgiving as it will be topped with blueberry anyways :D

So give this recipe a try, because I know some try to shy away from baking cheesecake, thanks to the debate of what perfect cheesecake should be (crack or no crack) :D

Cheesecake

2 cream cheese block (250 g each)
3/4 cup of sugar
1/4 teaspoon of vanilla essence or extract
2 whole large eggs
Blueberry pie filling (see method bellow)

Crust

1 bag of graham cracker crumbs, or you can crush digestive milk cookies, either is fine
1/4 cup melted butter

Topping

540 ml blueberry pie filling

Method

Preheat oven to 350 F
Mix graham cracker crust with melted butter, press bottom side up on an 7 inch springform pan
Bake crust for 5 minutes, take out and let cool to room temperature
Meanwhile, beat cream cheese, sugar, and extract, then beat in the eggs one at a time, until mixture is smooth
Fold in 1/2 cup of blueberry pie filling into cream cheese mixture then pour mixture into cooled crust
Bake cheesecake for 40 minutes (center will be set), take out and let cool to room temperature then chill for a couple of hours.
Just before serving, top cheesecake with leftover blueberry pie filling and enjoy :D