Description
A rich and creamy cheesecake with a caramelized top, infused with fresh blueberries.
Ingredients
Scale
- 2 cups cream cheese
- 1 cup granulated sugar
- 1 cup heavy cream
- 4 large eggs
- 1 tsp vanilla extract
- 2 cups fresh blueberries
- 1/4 cup all-purpose flour
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, beat the cream cheese and sugar until smooth.
- Add the heavy cream, eggs, and vanilla extract, mixing until well combined.
- Fold in the blueberries and flour gently to avoid breaking the berries.
- Pour the batter into a parchment-lined springform pan.
- Bake for 50-60 minutes until the top is dark brown.
- Let it cool completely, then refrigerate for at least 4 hours before serving.
Notes
- This cheesecake is best served cold and can be topped with additional blueberries or whipped cream.
- It can be stored in the refrigerator for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: dessert
- Method: baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 250mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 120mg