Blueberry Cheesecake

Cooking Time
15 mins - 30 mins

# of Servings
8

Difficulty
Moderate

Allergens

Calories per serving

Nutrients

MEASUREMENT CONVERTER

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Ingredients

Crust

1	cup	crushed graham crackers
1/2	cup	brown sugar
1/2	tsp	cinnamon powder
1/3	cup	MAGNOLIA GOLD BUTTER UNSALTED, melted

Filling

2 (225 g each)	pack	MAGNOLIA CREAM CHEESE, softened
1	cup	sugar
2	tsp	vanilla extract
1	tbsp	lemon juice
2	tsp	lemon rind
3	pc	MAGNOLIA BROWN EGGS
1 (250 mL)	pack	MAGNOLIA ALL-PURPOSE CREAM
1/4	cup	MAGNOLIA ALL-PURPOSE CREAM

Topping

1

cup

canned blueberries

Procedure

1	Preheat oven to 300°F. Line a 9” springform pan with foil. Set aside.
2	For the crust, combine crushed graham, brown sugar, cinnamon powder and melted butter in a mixing bowl. Stir all ingredients until well blended. Press mixture onto bottom of prepared pan. Set aside.
3	In another bowl, beat cream cheese and sugar until smooth, light and fluffy. Add vanilla, lemon juice, lemon rind, eggs one at a time, cream then flour. Beat until smooth. Pour into prepared pan.
4	Place pan on a water bath. Bake for 1 hour. Turn off heat and leave cheesecake inside for about 30 minutes.
5	When cool, chill for about 4 hours before unmolding on a platter then top with blueberries before serving.