Directions
- 1Prepare the cake base by mixing 1 cup of crushed graham, 1 tbsp of sugar and 1/4 cup of melted unsalted butter.
- 2Transfer the crumbs into the 7 inch spring-form cake pan, and spread and flatten the crumbs evenly.
- 3Refrigerate until the cheesecake mixture is ready.
- 4In another bowl, mix 1 block of cream cheese, 1/4 cup of sugar, and 1/2 tsp of vanilla extract until smooth.
- 5In a separate bowl, whip 1 cup of all purpose cream / heavy cream until stiff peaks form.
- 6Fold the whipped cream into the cream cheese mixture.
- 7Pour the mixture over the graham crust and spread evenly using a spatula.
- 8Refrigerate for at least 3 hours or overnight.
- 9Once the cheesecake is set, top with blueberry sauce.
Ingredients
- 1 cup crushed graham
- 1 tbsp sugar
- 0.25 cup unsalted butter
- 1 block cream cheese
- 0.25 cup sugar
- 0.5 tsp vanilla extract
- 1 cup all purpose cream / heavy cream
- 1 blueberry sauce
Equipment
7 inch spring-form cake panhand mixerspatula
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