Blueberry Cheesecake

This is the easiest cheesecake I have ever made. It’s not too sweet and the toppings and styles are endless. You don’t have to take my word for it, just give it a try.{{more}}

You will need:

2 8oz pkgs cream cheese, softened

1/2 cup sugar

1/2 tsp vanilla

2 eggs

1 cup blueberries

1 9” Graham Cracker Pie crust

Method:

Mix cream cheese, sugar and vanilla at medium speed with electric mixer until well blended. Add eggs; mix until blended. Pour into crust. In a blender, add 1 cup cheesecake batter and blueberries and blend until smooth. Spoon blueberry onto original cheesecake batter. Take a knife and swirl batter in circles. Bake at 350° for 40 minutes or until centre is almost set. Cool. Refrigerate 3 hrs or overnight and garnish with whipped topping, if you wish.

Tip – Add any fruit or topping you desire. If you don’t have frozen blueberries, do the same with a can of blueberry topping and put the remaining filling on top the cheesecake after it has cooled.