Recipe: Tasty Blueberry cheese cake :)

Blueberry cheese cake :). This Lemon Blueberry Cheesecake is thick, creamy and flavored with tangy lemon and blueberries throughout. It sits in a graham cracker crust and is topped with a homemade blueberry sauce. This cake is one of my favorite cake. :) I really like how the blueberry mixed with cream cheese taste.

There's nothing like a fluffy slice of coffee cake to go with your morning coffee! Easy coffee cake recipe is perfect for morning treats. This is my favorite blueberry cheesecake recipe, which I often make for family get-togethers. —Cathy Medley, Clyde, Ohio. You can cook Blueberry cheese cake :) using 12 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Blueberry cheese cake :)

You need of for the crust:.
It's 12 of graham cracker sheets.
Prepare 1/4 cup of sugar.
You need 1/2 cup (1 stick) of unsalted butter, melted.
It's of for the filling:.
It's 2 (8 oz.) of packages of cream cheese.
Prepare 1 cup of powdered sugar.
Prepare 2 cups of heavy whipping cream.
Prepare 1 of heaping tsp. vanilla extract.
You need 2-3 Tbsp. of freshly squeezed lemon juice.
It's of Blueberry Toppings:.
You need of (I use blueberry jam).

This cake makes a wonderful breakfast bread, as well as a dessert or tea cake. It's moist texture makes slicing easy. Most grocery stores carry frozen wild blueberries now. Whether it's a berry cream cheese torte, a classic NY-style cheesecake with strawberries or blueberry cheesecake bars, I can't resist the natural sweetness of fruit paired with a smooth cheesecake batter.

Blueberry cheese cake :) step by step

For the crust: Blend graham cracker sheets in a food processor or place in a ziplock bag, seal and crush with a rolling pin. And the sugar and melted butter. Mix until well combined. Pour and press evenly into an square 8 x 8 inch dish. Set aside..
For the filling: Use a standmixer (or hand mixer) to mix cream cheese and powdered sugar until smooth. Add heavy whipping cream, vanilla and lemon juice to the cream cheese mixture. Mix on medium-high speed until mixture is smooth and thick. It should not to be liquid. It should thicken up significantly. Spread over graham cracker crust. Cover with plastic wrap and refrigerate for a minimum of 2 to 3 hours..
Toppings: (i use blueberry jam) heaten the blueberry jam.
Let cool and then refrigerate until ready to serve cheesecake. Pour onto cold cheese cake and enjoy :).

This cheesecake pie is a quicker, easier version of full-blown. This show-stopping blueberry swirl cheesecake needs to come with a warning label. Cheesecake so creamy, a graham cracker crust so buttery, and blueberry swirls sooo swirly. You will not be able to stop at one sliver. No-bake blueberry cheesecake recipe. easy to make, delicate and delicious cake that you must try!