INGREDIENTS:
- 2 225-gram blocks of cream cheese, softened
- 1 250-ml brick of all purpose cream (room temperature)
- 3/4 c. plus 2 tbsps. of white sugar
- 1-3/4 c. of graham cracker crumbs
- 1 can of blueberry pie filling
PROCEDURE:- Preheat the oven to 275oF.
- Melt the butter and stir into the graham cracker crumbs. Using the back of a teaspoon, press firmly onto the bottom of an 8-inch spring form pan.
- In a bowl, beat the cream cheese, sugar and eggs until smooth (about 1 minute with an electric mixer on medium speed). Pour in the cream and mix on low speed for about 30 seconds or just until blended. Pour into the crust-lined pan.
- Bake in a 275oF oven for 2 hours. Cool to room temperature then chill for an hour or two before pouring in the topping.
- Above, that’s how the cheesecake looks after it has cooled to room temperature. It is normal for the cheesecake to shrink at the center as it cools. Don’t worry too much about it. In fact, it’s a good thing because it creates a natural ridge around the top of the cake to hold the topping and prevent it from falling down the sides.
- So, all you have to so is open the can of blueberry filling and pour the contents on the cheesecake after it has cooled. For best results, chill the blueberry filling too before pouring it on the cheesecake.
INGREDIENTS:
