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Blueberry Bliss Cheesecake

Blueberry Bliss Cheesecake: Creamy, Sweet, and Irresistible

Indulge in the tart sweetness of Blueberry Bliss Cheesecake, featuring a creamy filling and a crunchy cookie crust.
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Prep Time 20 minutes
Cook Time 55 minutes
Chilling Time 4 hours
Total Time 5 hours 15 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Blueberry Topping
  • 2 cups Blueberries Fresh or frozen
  • 1/2 cup Sugar Substitute with honey or maple syrup if desired
  • 1 tbsp Lemon Juice Replace with lime juice if preferred
  • 1 tbsp Cornstarch Use arrowroot powder for a gluten-free alternative
For the Crust
  • 1 pkg Maria Cookies Graham crackers or digestive biscuits can be used
  • 1/2 cup Butter Use unsalted butter for better flavor
For the Cheesecake Filling
  • 16 oz Cream Cheese Full-fat recommended for best texture
  • 14 oz Sweetened Condensed Milk Evaporated milk mixed with sweetener can be a substitute
  • 1 cup Sour Cream Greek yogurt can be a lighter option
  • 1 tbsp Vanilla Extract Use pure extract for best results
  • 3 large Eggs Handle gently to prevent air bubbles

Equipment

  • Medium saucepan
  • Mixing bowl
  • Food Processor
  • Spatula
  • Springform pan
  • electric mixer
  • wire rack

Method
 

Step-by-Step Instructions
  1. Prepare the Blueberry Topping: In a medium saucepan, combine blueberries with sugar, lemon juice, and cornstarch. Cook over medium heat for 5-7 minutes until thickened. Let cool.
  2. Create the Cookie Crust: Crush Maria cookies into fine crumbs. Mix with melted butter and press into the springform pan. Refrigerate for 15-20 minutes.
  3. Make the Cheesecake Filling: Beat cream cheese until smooth. Gradually add condensed milk, sour cream, vanilla, and lemon juice. Fold in eggs carefully.
  4. Bake the Cheesecake: Pour filling over the crust. Bake at 325°F for 45-55 minutes until slightly jiggly in the center. Cool in the oven for one hour.
  5. Chill the Cheesecake: Cool completely on a wire rack, then refrigerate for at least 4 hours or overnight.
  6. Assemble and Serve: Spread cooled blueberry topping over cheesecake, slice with a hot knife, and enjoy.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 6gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 200mgPotassium: 200mgFiber: 1gSugar: 30gVitamin A: 500IUVitamin C: 5mgCalcium: 80mgIron: 1mg

Notes

For best results, allow cheesecake to chill overnight and avoid overmixing eggs.

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