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Blueberry Cheesecake


Ingredients

Scale
  • Crust:
  • 2 tbsps butter, unsalted
  • 22 chocolate sandwich cookies (I used Fudgeos), processed finely in a processor
    Cake
  • 3 (8 oz) packs of cream cheese, room temperature
  • 1 1/4 cup sugar
  • 1 1/2 tsps vanilla
  • 4 large eggs whites, room temperature
  • 2 cups sour cream
  • 1 cup of blueberry pie filling

Instructions

  1. Pre-heat oven to 350°F.
  2. Lightly grease a 8″ spring form cake pan with butter. The pan sides should be at least 2 1/2″ to 3″ high.
  3. Combine cookie crumbs with the melted butter.
  4. Press the cookie crumb and butter mixture onto the bottom and sides of the pan using the bottom of a measuring cup (or similar) to flatten it down and pack it. Try to do this as evenly as possible. The crumbs should reach a little over half way up the sides of the pan.
  5. Cream together 1 cup of the sugar with the cream cheese and 1 tsp of the vanilla. Use an electric mixer to combine this well.
  6. In a separate bowl and using clean beaters, beat the egg whites until they form stiff peaks. Use an electric mixer for this.
  7. Once eggs have formed stiff peaks, gently fold them into the cream cheese. Do this in 3 parts – not all at once.
  8. Pour the cream cheese batter into the cake pan and spread it around with a spatula to make sure it’s even.
  9. Bake for 35 minutes.
  10. Combine sour cream with remaining sugar and vanilla (1/4 cup sugar and 1/2 tsp vanilla).
  11. Once the cake has baked for 35 minutes, evenly spread the sour cream mixture over the hot cheesecake.
  12. Spread the blueberry pie filling over top of the sour cream mixture.
  13. Bake in the oven for an additional 15 minutes.
  14. Once it has finished baking allow to cool on a wire rack (still in the pan) until it reaches room temperature.
  15. Chill covered in the fridge overnight (still in the pan).
  16. The next day, remove from the pan and it’s ready to serve! 🙂
  • Category: Dessert