The Creamiest Cheesecake

For the cheesecake lovers..this Blueberry Cheesecake is IT. This recipe uses the water bath or bain-marie baking method to keep the cake smooth and extra creamy!

Ingredients:

Crust:

2 Cups of Graham Crackers (finely grounded)

(we love Annie’s Organic~2 of the packages in one box)

1 and 1/4 Sticks of Organic Unsalted Butter

3/4 Teaspoon of Cinnamon

Filling:

2 8oz Packages of Organic Cream Cheese (softened)

1 17.6 oz Package of Fage (0%) Greek Yogurt

3 Organic Eggs

1 Cup of Sugar

1 Lemon Zested

1 Teaspoon Vanilla Extract

Topping:

1 1/2 Pints of Organic Blueberries

1 Lemon Zested and Juiced

2 Tablespoons of Sugar

Supplies:

9in Springform Pan

Large Roasting Pan

Electric Mixer

Step 1:

Preheat oven to 350 degrees. Melt butter and combine with finely ground graham crackers and cinnamon until mixed evenly throughout.

Step 2:

Pour crumb mixture into coated springform pan. Use the bottom of a measuring cup to evenly smooth throughout pan and about 1 inch up the side all the way around.

Refrigerate while preparing the filling.

Step 3:

Beat cream cheese slowly until smooth scraping the bowl as necessary. Add eggs one at a time until combined, then add sugar.

Add yogurt, lemon and vanilla and beat for a few minutes until mixed well.

Pour batter into crust-lined pan and shake gently to distribute evenly.

Water Bath Preparation

Set pan onto large piece of foil and fold up sides all the way around to protect. Place into large roasting pan and fill with boiling water about half way up the side of the springform pan.

Bake for about 55 minutes. The cheesecake should jiggle slightly and will firm up as it cools. After cooling, refrigerate overnight.

Step 4:

To make the Blueberry Topping, combine the ingredients in a saucepan and simmer until fruit begins to burst and liquid is syrupy.

Step 5:

When cooled, spread topping on cheesecake and serve.

This recipe is perfect if you’re hosting or even to share at any holiday celebration.

Share the #sweetlove!

xo, VOOVIBE