Easy blueberry cheesecake recipe

We’ve given up on blood and replaced our thirst with blueberry glaze instead. Why? Because it tastes way better! Plus, with diseases and all, blood is unsafe.

All food loving vampires, let’s dig in this sweet temptation that’s absolutely effortless to make and of course to slurp.Blueberry cheesecake Ingredients:

  • 2 packages cream cheese, at room temperature
  • 2 cups cottage cheese
  • 1 ½ cups sugar
  • 4 eggs, slightly beaten
  • 6 tablespoons cornstarch
  • 6 tablespoons flour
  • 1 ½ tbsp lemon juice
  • 1 teaspoon vanilla extract
  • ½ cup melted butter
  • 2 cups sour cream
  • Graham cracker/Digestive biscuit crust*
  • Blueberry glaze**


How to make Blueberry cheesecake

In a bowl, combine cream cheese, cottage cheese and sugar and beat until smooth.

To this, add eggs and beat until well blended.

Add cornstarch, lemon juice, flour and vanilla and stir well.

Add melted butter and sour cream at last, beating it to a smooth consistency.

In a springform pan, fill Graham cracker crust below and top it with the cheese mixture.

Place a pan with 1”water on the bottom rack of the oven and bake cheese cake in the centre at 325 degree for about an hour.

Remove from oven and cool completely. Chill at least for 2 hours before putting glaze.

*Digestive biscuits + 2 tbsp of butter + 1 tbsp of powdered sugar.

**1 cup of blueberries + 3/4th cup of sugar + 1 tbsp of cornstarch. Boil it all until it becomes jam like.

Calories in blueberry cheesecake

Calories 70.0

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