Berry Blue Layer Cheesecake
A cake recipe for Blueberry Cheesecake.
Ingredients
- 1-½ cups vanilla wafer crumbs
- 1-½ cups Arrowroot cookie crumbs
- ¼ cup granulated sugar
- 1/3 cup canola or olive oil
- 3 cups fresh blueberries (or more, if you want to snack on them while you bake)
- 3 bricks cream cheese (softened)
- 3 large eggs
- ¾ cup granulated sugar
- 2 T vanilla extract
- ½ cup cream (table cream, whipping cream – the heavier, the better)
- 1-½ cup canned blueberry pie filling
- Whipped cream
- Blueberries
Instructions
- 1
Mix the crumbs, oil and sugar very well. Pour the crumbly mixture into a greased 9-inch springform pan. Press down and an inch up along the sides so it forms a crust. Place the pan in the fridge to chill while preparing the filling.
- 2
Cream the cheese, then mix in the cream, eggs, sugar and vanilla until the mixture is very smooth.
- 3
This is the best time to pre-heat the oven to 350o F.
- 4
Pour half of the blueberries onto the crust, spreading evenly, then cover with half of the cheese mixture. Spread the remaining blueberries on top, and cover with the remaining cheese mixture.
- 5
Pop it into the oven and bake for 1-½ hours.
- 6
Allow the cake to cool on a wire rack for 30 minutes, then spread the blueberry pie filling on top.
- 7
Pop it back in the oven (preheated this time to 400o F) and bake for 15 to 20 minutes
- 8
Cool the cake completely on a wire rack, then place in the fridge to chill.
- 9
Just before serving, place a dollop of whipped cream on top of each slice and put a single blueberry in the middle.