Submitted by Victoria Carini. Read more about her operation, Organic Blueberries LLC, here.
Crust:
- 2 cups graham cracker crumbs (16 crackers)
- 1/3 cup sugar
- 4 Tbsp melted butter
Mix crumbs with sugar and melted butter.
Butter 9-inch springform pan.
Press mixture on the bottom and sides of the pan.
Refrigerate.
Filling:
- 1 ¼ lbs softened cream cheese
- 1 cup sugar
- 4 eggs
- 1 tsp vanilla
Mix cream cheese, sugar, eggs and vanilla in a bowl.
Beat until smooth and light.
Pour over crust.
Bake at 375 for 50 minutes.
Top Layer:
- 8 ounces sour cream
- 2 Tablespoons sugar
- 1 teaspoon vanilla
Beat together sour cream, sugar and vanilla
Spread over the top of baked contents
Bake 10 minutes more.
Test doneness use the toothpick method.
Cool at room temperature and refrigerate.
Top with blueberry glaze when ready to serve.
Blueberry Topping Glaze for Cheesecake
- 1 pt (2 cup) Fresh or frozen organic blueberries, rinse and drain.
- 1 tsp cinnamon
- ½ cup water
- 2 Tablespoon cornstarch
- 1 Tablespoon lemon juice
Combine sugar, cornstarch and cinnamon in a saucepan, mixing well.
Crush 1 cup of blueberries, add to the mixture with ½ cup water.
Bring to a boil until thickened, add the other half of the blueberries and lemon juice. Cool for 30 minutes.
Spread over cheesecake.
Serve and enjoy!
To view the article in the online 2023 Fall Partners Magazine, click here.
