Servings: 4
Ease of Preparation: Medium
This recipe is part of the One BIG Recipe: Weeknight Dinner [1]
Ingredients:
Cheesecake:
- ½ cup (120 ml) graham cracker crumbs
- 2 teaspoons (10 ml) sugar
- 2 tablespoons (30 ml) melted butter
- 8 ounces (240 ml) cream cheese, room temperature
- ½ cup (120 ml) icing sugar, sifted
- 2 vanilla beans, split and seeded
Blueberry Topping:
- 2 cups (470 ml) blueberries
- 2 tablespoons (30 ml) sugar
- 2 teaspoons (10 ml) cornstarch
- 1 teaspoon (5 ml) lemon juice
- 1 tablespoon (15 ml) water
- Whipped cream, to serve
Method:
For the Cheesecake:
- In a bowl, combine the graham cracker crumbs, sugar and melted butter. Mix well to combine.
- Press the crumbs tightly into the bottom of an 8-to-9-inch (20.5-to-23-cm) springform pan.
- Refrigerate the crust until firm, 10-15 minutes.
- Meanwhile, in the bowl of a stand mixer fitted with the whisk attachment, combine the cream cheese, icing sugar, and vanilla seeds.
- Beat on low speed until fluffy, 5-7 minutes.
- Spread the cream cheese mixture over the chilled crust.
- Cover with plastic wrap and chill thoroughly, 2-3 hours in the refrigerator or 30 minutes -1 hour in the freezer.
For the Blueberry Topping:
- In a saucepan over medium heat, combine the blueberries and sugar. Stir continuously until the berries begin to release their juices, 3-4 minutes.
- In a small bowl, whisk together the cornstarch, lemon juice, and water until smooth.
- Drizzle the cornstarch mixture into the blueberries while stirring and continue to cook until thickened, 2-3 minutes more.
- Remove from the heat and strain the mixture through a fine mesh to separate the cooked berries and juices. Keep both and set aside.
- Remove the cake from the refrigerator or freezer 10-15 minutes before serving.
- Slice the cake and transfer the slices to serving plates.
- Drizzle the cooled blueberry juices over the slices, then spoon the cooled blueberries overtop.
- Garnish with whipped cream and serve immediately.