This is one of my favorite summer dessert recipes. As soon as the blueberries start getting ripe, I start stocking up on cream cheese so I can make this wonderful little cheesecake. It will not work with frozen blueberries, so this is the only time of year we get to eat it. Aside from tasting great, it is ridiculously easy to make. Just make or buy a crust, beat cream cheese with sugar, toss the blueberries in sugar, put it all together and pop it in the refrigerator.
Usually, I just make a graham cracker crust for this cheesecake. This time, however, I didn’t have enough graham crackers and found a substitute crust. It stuck the the pan, but I’m hoping that can be overcome because the taste was better and it didn’t fall apart. I’ve included it in this version of the recipe.
Fresh Blueberry Cheesecake
Crust
½ cup flour
½ cup graham cracker crumbs
5 Tablespoons butter, melted
3 Tablespoon brown sugar
Mix all crust ingredients in bowl and press into a greased, 9-inch pie pan. Set aside.
Filling
2 (8-oz) packages cream cheese, softened
¼ cup brown sugar, packed
In small mixing bowl, beat cream cheese and brown sugar with an electric mixer until smooth. Spread the filling over the crust in the pie pan.
Topping
2 cups fresh blueberries
2-3 tablespoons sugar
1 teaspoon fresh lemon juice
In a bowl, toss the blueberries in sugar and lemon juice. Spoon blueberries over cheesecake. Place finished cheesecake in the refrigerator and chill for at least two hours before serving.
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