I don't bake cheesecake. I don't bake it and for a good reason too. I'm horrible at it and I can get a way better one in the frozen section of my grocery store. To make a good, creamy, crackless cheesecake is a technique I could have never mastered. I have surrounded myself to the idea that I'm just not good at it. BUT is will not stop me from creating other fun cheesecake-like deserts. Besides the fact that anyone can make the recipe I'm sharing with you today, it truly is finger-licking good. I think next time around I would just use a pre-made graham cracker crust just because it would be easier on top of the already easy.
- 12 graham cracker sheets, blended to make 2 c. of crumbs
- ¼ c. sugar
- ½ c. (1 stick) butter, melted
- 2 (8oz) packages of cream cheese
- 1 c. powdered sugar
- 2 c. (1 pint) of HEAVY whipping cream
- 1 tsp. vanilla extract
- 1 tsp. almond extract
- 2 c. fresh or frozen blueberries ( used fresh)
- ½ c. sugar
- 1 Tbsp. butter
- 2 tsp. cornstarch (I had to add more corn starch to make my sauce thicker)
- 1 tsp. vanilla.
Using a food processor, blend graham cracker sheets until turned into crumbs.Add sugar and melted butter; blend until well mixed. Press into an 8x8 pan. (I used a 9 by 13 glass pan and used 1.5 of the recipe ingredients)
Using a mixer with a whisk attachment, mix cream cheese and powdered sugar until smooth.Add heavy whipping cream, vanilla and almond extracts. Mix on medium-high for 2-3 minutes or until thickened.Pour filling over the crust. Cover and refrigerate for at least 2 hours.
Add all ingredients to a medium saucepan.Cook over medium high heat and simmer for about 5 minutes. The blueberries will breakdown and the sauce will become thick.Let cool and refrigerate until you're ready to serve the cheesecake. Pour on top of cheesecake.
For step by step instructions click HERE.