Prep Time::20 mins
Cook Time:: 1 hr
Additional Time:: 4 hrs
Total Time:: 5 hrs 20 mins
Servings::12
Yield::1 9-inch cheesecake
Ingredients
Oops! Something went wrong. Our team is working on it.
1 cup graham cracker crumbs
¼ cup melted butter
2 tablespoons white sugar
2 (8 ounce) packages cream cheese, softened
1 cup sour cream
¾ cup white sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
4 large eggs
2 cups frozen blueberries, dry pack
⅓ cup blueberry jelly
Directions
Preheat the oven to 325 degree F (165 degrees C).
Mix graham crumbs, melted butter, and 2 tablespoons sugar in a bowl until well combined. Pat mixture into the bottom of a 9-inch springform pan.
Dotdash Meredith Food Studios
Mash cream cheese in a mixing bowl until soft and creamy. Gradually beat in sour cream, 3/4 cup sugar, flour, and vanilla. Beat in eggs, one at a time. Pour mixture into the crumb-lined pan.
Dotdash Meredith Food Studios
Bake in the preheated oven until firm to the touch, about 1 hour.
Place baked cheesecake in the refrigerator until thoroughly chilled, about 4 hours.
Remove cheesecake from the pan by loosening the edges with a knife and opening the springform latch. Transfer to a serving platter. Place frozen blueberries on top. Melt jelly in a saucepan over low heat; spoon over blueberries to glaze. Chill in the refrigerator until ready to serve.
Dotdash Meredith Food Studios