Fresh Blueberry Cheesecake (Vegetarian)

Ingredients

For the Blueberries

  • 4 cups blueberries, fresh or frozen
  • 1 Tbsp honey
  • 2 Tbsp brown sugar

For the Vanilla Wafer Crust

  • 1½ cups vanilla wafer crumbs (~40 wafers)
  • three Tbsp mild brown sugar
  • five Tbsp unsalted butter, melted

For the Cheesecake

  • 32 oz.Cream cheese, room temperature
  • 1¼ cups granulated sugar
  • 3 Tbsp all-cause flour
  • four complete huge eggs
  • 2 additional big egg yolks
  • ¼ cup bitter cream
  • ½ Tbsp vanilla extract
  • whipped cream, for topping
  • extra sparkling blueberries, for serving

Instructions

For the Blueberries

  1. Preheat oven to 400°F.
  2. Line a rimmed baking sheet with foil; set apart.
  3. Using a medium bowl, blend collectively blueberries, brown sugar and honey. Spread blueberries on prepared baking sheet.
  4. Bake at 400°F for 20 mins. Remove from oven and allow cool.
  5. Transfer blueberries (and any liquid) into a meals processor; puree mixture until easy. Set blueberry puree apart.

For the Vanilla Wafer Crust

  • Reduce oven temperature to 375°F.
  • Using a food processor or mini-chopper, pulse the vanilla wafers till finely ground.
  • Using a medium bowl, integrate the wafer crumbs, brown sugar, and melted butter; stir until well blended.
  • Lightly butter or grease a 9” springform pan. Line the lowest of the pan with a circle of parchment paper. Press the crust combination calmly into the lowest of the pan. (Tip: A flat-bottomed glass enables percent the crust mixture down frivolously.)
  • Bake crust at 375°F for 15 mins. Remove from oven and allow cool.

For the Cheesecake

  1. Reduce oven temperature to 325°.
  2. Using a countertop mixer geared up with the paddle attachment, beat the cream cheese on medium pace until absolutely easy (~three minutes).
  3. Add flour and sugar; blend until nicely mixed. (Tip: Don’t overlook to scrape the lowest and sides of the integration bowl to fully incorporate the sugar.)
  4. Whisk the eggs and egg yolks collectively and add to the bowl in three additions, blending completely after every addition.
  5. Add the sour cream and vanilla; blend till properly blended. Add the blueberry puree; blend till nicely blended and no streaks seem. (Tip: Don’t forget to scrape the lowest and sides of bowl.)
  6. Pour the batter on top of the cooled crust.
  7. Wrap the lowest of the pan with a bit of aluminum foil and vicinity on a rimmed baking sheet. Fill pan with ½”-¾” of water. Bake at 325° until middle of cake is just barely set (approximately 90-ninety five mins). (Tip: Pull the cheesecake out of the oven while there may be about 1″ ring of “looser” filling left within the middle of the cake.)
  8. Remove cake from oven and funky for 10 min. Wrap whole pan in plastic wrap and freeze in a single day.
  9. The subsequent day, remove the cake from the freezer and release the springform pan. Transfer the cake to a serving platter and defrost in a fridge for 4-five hours.
  10. Top with additional fresh blueberries earlier than serving