Fresh Blueberry Cheesecake
Get ready for some epic blueberry marvel in the kitchen. This delicious fresh blueberry cheesecake is oozing blueberries – from a lip-smacking blueberry jam to the fresh blueberries that crown it. That light-yet-rich creamy cheesecake filling just takes this dessert to level 2 of yumminess! So, get ready for the showstopper of all desserts with this amazing fresh blueberry cheesecake recipe.
INGREDIENTS:
For the crust:
1 Package of digestive biscuits
7 Tbsp. Melted butter unsalted
For the filling:
3 Packages of cream cheese softened
1 C. Granulated sugar
3 Large eggs
2 Tbsp. Flour
½ C. Heavy whipping cream
2 tsp. Vanilla extract
½ Lemon zested
For the topping:
Blueberry jam
Fresh blueberries
DIRECTIONS:
Crush the digestive biscuits into fine crumbs and mix with the melted butter until combined well.
Press the crust mixture into a well greased 9 inch springform pan.
Preheat the oven to 350 degrees.
Bake the crust for 15 minutes. Remove and let cool slightly. Raise the oven temperature to 400 degrees.
In a mixing bowl, beat together the cream cheese and the 1 cup sugar until smooth and fluffy.
Add in the eggs, heavy whipping cream, flour, vanilla extract and lemon zest until smooth and creamy.
Spread the filling over the crust in the pan.
Bake the cheesecake for 15 minutes.
Lower the temperature to 200 degrees and bake for another hour …
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