Lighter Blueberry Cheesecake

I made this for a dinner at our friend Karen and Allan’s house one night! I wanted to make a dessert, so I found this recipe, and at the time blueberries were on sale, so it was meant to be…

On the original recipe it says it serves 12-16

So whenever I make a cheesecake it cracks! Every time without fail, It Cracks! Makes me so mad! All of them have cracked…but this one!

1 3/4 cups graham cracker crumbs
1/3 cup unsalted butter, melted
pinch of salt
1/4 cup sugar + 1 cup, divided
3 (8-ounce) bricks cream cheese, brought to room temperature. Mixes better.
1 cup Greek yogurt
2 teaspoons vanilla extract
3 eggs

Blueberry Topping:
3 cups fresh blueberries
1/4 cup + 1 Tbsp water
1 Tbsp cornstarch
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Preheat your oven to 350 degrees, and grease a 9-inch spring-form pan.
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In a medium-sized bowl add the graham cracker crumbs

and melted butter
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salt
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and 1/4 cup of the sugar
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Mix together, until everything is combined well

add to the pan you prepared earlier
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and press firmly into the bottom of the pan
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Place pan into preheated oven and bake for 10 minutes,

then remove pan from the oven and cool.
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Then reduce the oven to 325 degrees

while the crust cools, start making your filling

In your electric mixer add the cream cheese
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and mix until the cream cheese is nice and smooth.
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I scraped the sides and bottom of the bowl a few times and then mixed till everything was nice and smooth.

Then add in the other 1 cup of sugar
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beat that in for about a minute, or until well blended

Then add in the Greek yogurt
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and vanilla,
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and beat for an additional minute, then scrape sides and bottom of the bowl down and then mix again

Then add the eggs in, one at a time
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In between mixing everything, I prepped my pan and wrapped the outside with 2 layers of aluminum foil, to make sure there are no gaps where water can get in
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Then grab a big roasting pan for the spring-form pan to fit in, for the water bath.

Then bring a pot of water or tea kettle to a boil

While the water comes to a boil and everything is mixed together well for the cheesecake

pour the cream cheese mixture into the prepared crust
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Then place the spring-form pan in the big roasting pan and then place the double pans in the oven. Then pour the boiling water from the tea kettle into the roasting pan to form a water bath around the spring-form, be careful, it’s hot! Pour in about 1 inch of water to come up around the spring-form pan
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bake cheesecake for about 1 hour 30 minutes, or until the center is almost set. The cake will still jiggle so a little bit.

Then turn oven off, and slightly crack the oven door and let the cheesecake set in the oven for an hour

Then remove cheesecake from oven, and let it cool to room temperature

(see no cracks, perfect!)
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Once the cheesecake is at room temperature then refrigerate it for at least 4 hours or overnight.

Then make your blueberry topping:
grab a medium sauce pan and heat to medium high heat and add your blueberries
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and 1/4 cup water to a boil, stirring occasionally.

Then in a separate small bowl, stir together 1 tbsp of water and cornstarch and combine. Then add to the pot of blueberries
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and boil until thickened

Remove the pot from stove and spoon the blueberries over the cheesecake.

Then I chilled my cheesecake again and let the blueberries and cheesecake chill and let the cornstarch and water harden so it would help keep the blueberries on the cheesecake.

Then I removed the spring-form rim, just before serving my cheesecake

Then I brought my cheesecake with me to my friend’s house so every one could devour it!
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Blueberry cheesecake I made

Blueberry cheesecake I made

 

Recipe

 serves 12-16
  • 1 3/4 cups graham cracker crumbs
  • 1/3 cup unsalted butter, melted
  • pinch of salt
  • 1/4 cup sugar + 1 cup, divided
  • 3 (8-ounce) bricks cream cheese, brought to room temperature. Mixes better.
  • 1 cup Greek yogurt
  • 2 teaspoons vanilla extract
  • 3 eggs
  • Blueberry Topping:
  • 3 cups fresh blueberries
  • 1/4 cup + 1 Tbsp water
  • 1 Tbsp cornstarch
  • Preheat your oven to 350 degrees, and grease a 9-inch spring-form pan.
  • In a medium-sized bowl add the graham cracker crumbs and melted butter, salt
  • and 1/4 cup of the sugar
  • Mix together, until everything is combined well
  • add to the pan you prepared earlier
  • and press firmly into the bottom of the pan
  • Place pan into preheated oven and bake for 10 minutes,
  • then remove pan from the oven and cool.
  • Then reduce the oven to 325 degrees
  • while the crust cools, start making your filling
  • In your electric mixer add the cream cheese
  • and mix until the cream cheese is nice and smooth.
  • I scraped the sides and bottom of the bowl a few times and then mixed till everything was nice and smooth.
  • Then add in the other 1 cup of sugar
  • beat that in for about a minute, or until well blended
  • Then add in the Greek yogurt
  • and vanilla, and beat for an additional minute, then scrape sides and bottom of the bowl down and then mix again
  • Then add the eggs in, one at a time
  • In between mixing everything, I prepped my pan and wrapped the outside with 2 layers of aluminum foil, to make sure there are no gaps where water can get in
  • Then grab a big roasting pan for the spring-form pan to fit in, for the water bath.
  • Then bring a pot of water or tea kettle to a boil
  • While the water comes to a boil and everything is mixed together well for the cheesecake
  • pour the cream cheese mixture into the prepared crust
  • Then place the spring-form pan in the big roasting pan and then place the double pans in the oven. Then pour the boiling water from the tea kettle into the roasting pan to form a water bath around the spring-form, be careful, it’s hot! Pour in about 1 inch of water to come up around the spring-form pan bake cheesecake for about 1 hour 30 minutes, or until the center is almost set. The cake will still jiggle so a little bit.
  • Then turn oven off, and slightly crack the oven door and let the cheesecake set in the oven for an hour
  • Then remove cheesecake from oven, and let it cool to room temperature
  • Once the cheesecake is at room temperature then refrigerate it for at least 4 hours or overnight.
  • Then make your blueberry topping:
  • grab a medium sauce pan and heat to medium high heat and add your blueberries
  • and 1/4 cup water to a boil, stirring occasionally.
  • Then in a separate small bowl, stir together 1 tbsp of water and cornstarch and combine. Then add to the pot of blueberries
  • and boil until thickened
  • Remove the pot from stove and spoon the blueberries over the cheesecake.
  • Then I chilled my cheesecake again and let the blueberries and cheesecake chill and let the cornstarch and water harden so it would help keep the blueberries on the cheesecake.
  • Then I removed the spring-form rim, just before serving my cheesecake
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