I like this cheesecake for a couple of reasons. One being it's a dense cheesecake, which is because there's more cream cheese in this recipe than most. I also like the fact that this cheesecake is made in an 9x13 rectangular pan. When many people will be cutting their own piece, it doesn't get as messy. The last reason I like this recipe is that you can never have too many blueberries. Between the blueberries and the cream cheese, this cheesecake is pretty dense in nutrients.
Prep Time: 4 hours
Cook Time: 50 minutes
Total Time: 4 hours, 50 minutes
Yield: One 9x13 cheesecake
- 1-1/2 cups graham cracker crumbs
- 1-1/4 cup sugar, divided
- 6 tablespoons butter, melted
- 40 ounces cream cheese, softened
- 3 tablespoons flour
- 1 tablespoon vanilla
- 1 cup sour cream
- 4 eggs
- 2 cups blueberries, rinsed and dried
The day before or before noon, preheat oven to 325 degrees F. (25 degrees F less if using glass or dark metal pan). Lightly grease (spray and wipe out) 9x13 pan. Combine graham crackers, 1/4 cup sugar and melted butter. Press crust mixture into pan. Bake for 12-15 minutes. While baking, beat cream cheese and 1 cup sugar. Add flour and vanilla. Mix well. Add sour cream. Mix. Add eggs one at a time. Mix until just combined. Don't over beat. Pour batter over crust. In a food processor, crush 1 cup blueberries. Stir the whole blueberries into the crushed ones. Spoon the berry mixture over cheesecake batter. Draw knife through mixture to create a marble effect. Bake for 50 minutes or until done. Center should wiggle a little. Cool completely on wire rack. Refrigerate 4 hours or overnight.