Cheesecake isn’t just a favorite of the Golden Girls. Kids love it, too–and what better way to celebrate National Blueberry Cheesecake Day–on May 26th–than with a delicious cheesecake topped with blueberries? It’ll be great on Memorial Day, too. Of course, we love adding blueberries to our recipes because they’re full of vitamins and antioxidants. Blueberries are a smart and healthier addition to most recipes. More importantly, they add a tasty flavor that pleases every time. [photo via allrecipes]
Don’t worry if blueberries aren’t in season. You can easily whip this cake up with frozen blueberries any time of the year. With this great (and lower-calorie) recipe from allrecipes.com, you can have your cake and eat it too!
- 1 cup graham cracker crumbs
- 2 tablespoons white sugar
- 1/4 cup melted butter
- 2 (8 ounce) packages cream cheese, softened
- 1 cup sour cream
- 3/4 cup white sugar
- 1 teaspoon vanilla extract
- 2 tablespoons all-purpose flour
- 4 eggs
- 2 cups frozen blueberries, dry pack
- 1/3 cup blueberry jelly
- Combine crumbs, 2 tablespoons sugar and butter. Pat mixture into the bottom of a 9 inch springform pan.
- Mash cream cheese until soft and creamy. Gradually beat in sour cream, 3/4 cup sugar, vanilla and flour. Beat in eggs one at a time.
- Pour mixture into crumb-lined pan. Bake in a preheated 325 degree F (165 degrees C) oven for 1 hour or until firm to the touch.
- Cool and then remove cake from pan by loosening edges with a knife.
- Place frozen blueberries on top of cake. Melt jelly and spoon over blueberries to glaze.
- Chill until ready to serve.
The great thing about this recipe is that you can make it even easier by using a blueberry pie filling. On top of that, you can save time by using a pre-made pie crust. This recipe makes one 9-inch cake, enough for 12 servings.