About the Recipe
This is placeholder text. To change this content, double-click on the element and click Change Content. Want to view and manage all your collections? Click on the Content Manager button in the Add panel on the left. Here, you can make changes to your content, add new fields, create dynamic pages and more.
Your collection is already set up for you with fields and content. Add your own content or import it from a CSV file. Add fields for any type of content you want to display, such as rich text, images, and videos. Be sure to click Sync after making changes in a collection, so visitors can see your newest content on your live site.
Ingredients
Ingredients
Crust: Graham cracker crumbs (1-2 cups), melted butter (¼-½ cup), sugar (1-2 tbsp).
Filling: Cream cheese (2-3 blocks/16-24oz), sugar (¾-1 cup), sour cream (½-1 cup), vanilla extract (1-2 tsp), flour (2-3 tbsp), large eggs (3-4).
Blueberries: Fresh or frozen (1-2 cups for filling + more for topping).
Topping (Optional): Blueberries, sugar, cornstarch, lemon juice, water.
Preparation
Basic Recipe
Prep Oven & Pan: Preheat oven to 325°F (160°C). Lightly grease a 9-inch springform pan.
Make Crust: Mix crumbs, melted butter, and sugar; press onto pan bottom. Bake crust for 7-10 mins, then cool.
Make Filling: Beat softened cream cheese, sugar, flour, sour cream, and vanilla until smooth. Add eggs one at a time, mixing gently.
Add Blueberries: Fold in fresh/frozen blueberries or create swirls with a blueberry sauce.
Bake: Pour filling over crust. Bake for 60-70 mins until edges set and center is slightly jiggly.
Cool: Let cool in oven with door ajar, then refrigerate for several hours to fully set.
Top: Make a sauce with blueberries, sugar, cornstarch, and lemon juice to serve on the top