Blueberry Bundle Cheesecake

Bundles of berries, cheesecakes for all. Let’s begin, from the start.

I am still getting the hang of this food blogger projects. However, this does not mean that I am a professional chef. Around holiday times; I love to enjoy baking. It brings a sense of calm to the home.

The warm pastry floating through the air. This pastry will definitely bring your neighbors to your window for a sneak peak.

Light Blueberry Cheesecake (*****)

Prep Time: 18 minutes

Cook Time: 90 minutes

Total Time: 120 minutes

Servings: 12-16 Servings

This recipe calls for lighter cream cheese options and greek yogurt; topped with fresh blueberry topping. Highly suggest grabbing some from your local farmers market; shopping local is never out of style. If you cannot find local blueberries then frozen will be a great substitute.

Ingredients

Cheesecake Ingredients:

• 1 3/4 cups graham cracker crumbs
• 1/3 cup unsalted butter, melted
• pinch of salt
• 1 1/4 cups sugar, divided
• 3 (8 ounce) bricks PHILADELPHIA Neufchatel (Low-Fat) cream cheese, softened
• 1 Cup Greek Yogurt
• 2 tsp. Vanilla Extract
• 3 eggs

Blueberry Topping Ingredients:

• 3 cups fresh (or frozen) blueberries
• 1/4 cup + 1 Tbsp Water
• 1 Tbsp Cornstarch

Instructions

1. Preheat oven to 350 degrees F, and grease a 9-inch springform pan. Whisk graham cracker crumbs, butter, salt and 1/4 cup of the sugar together in a medium bowl until combined. Press firmly onto bottom of the pan (or up the sides, if desired). Bake for 10 minutes, then remove and let cool. Reduce oven heat to 325 degrees F.
2. Once the pan reaches room temperature, carefully wrap the outside of the pan in 2 layers of heavy-duty aluminum foil, being sure that there are NO gaps where water could seep through. Place the pan in a large roasting dish (or any pan larger than the springform), and bring a tea kettle or pot of water to boil in preparation for the water bath. Set aside.
3. Using an electric mixer, beat cream cheese on medium speed for 3 minutes until smooth. Add the remaining 1 cup sugar and beat for an additional minute until well blended. Add Greek yogurt and vanilla, and beat for an additional minute, stopping partway to scrape the bottom of the bowl with a spatula. Add eggs, one at a time, beating on low speed after each addition just until blended. Do not overheat! Pour into Crust.
4. Place the double pans in the oven on a shelf on the bottom third of the oven. Very carefully use a tea kettle (or large measuring cup) to pour the boiling water in the larger pan to form a water bath around the springform, so that it comes up about 1 inch around the springform
5. Close the oven door, and bake about 1 hour 30 minutes, or until venter is almost set. (The cake should still jiggle ever so slightly). Turn oven off, and open oven door slightly. Let cheesecake set in oven 1 hour. Then remove cheesecake from oven, carefully run a knife around the edges of the cake, and then let cool to room temperature. Refrigerate at least 4 hours or overnight. Remove springform rim, and top cheesecake with blueberry filling just before serving. Store leftover cheesecake in refrigerator in a covered container.

Blueberry Topping

1. Bring blueberries and 1/4 cup water to a boil in a medium saucepan, stirring occasionally. In a separate bowl, whisk together 1 Tbsp. water and cornstarch until combined. Stir mixture into the blueberries and boil for an additional minute until thickened.
2. Remove from heat and spoon over cheesecake just before serving.

Everyone wants a slice of cheesecake. If cheesecake is not your families cup of sugar, we highly recommend the next few recipes coming up. Blueberry pie especially. You can also use the blueberry topping for a warm addition to Sunday afternoon treats.

Anyway you like to have your blueberries; let us know on how you enjoy them! We are always looking for fun fresh ideas.

Comment below your go to recipes for the Fall Season.

Till our next kitchen adventure

Dottie.