For the base:
* Butter, for greasing
* 2 tablespoons sugar
* 1/8 teaspoon ground cinnamon
* 9 graham crackers, crushed
* 1/2 stick unsalted butter, melted
For the filling:
* 16 ounces cream cheese, room temperature
* 2 eggs
* 1/2 cup sugar
* 1 1/2 cups fresh blueberries
* Powdered sugar, for dusting
Directions
Preheat oven to 325 degrees F.
For the base:
Grease the bottom of a 9 by 9-inch baking pan with butter. Mix together graham cracker crumbs, sugar and cinnamon. Add the melted butter. Pour into the baking pan and gently pat down with the base of a glass. Bake in the oven for 12 minutes until golden. When done set aside to cool.
For the filling:
Add cream cheese, eggs and sugar and mix until well combined. It should have a smooth consistency. Pour onto the cooled base and then cover with blueberries. They will sink slightly but should still be half exposed -- as the cake bakes they will sink a little more and break down.
Bake in the oven for 35 minutes or until the center only slightly jiggles. Remove from the oven and cool completely before refrigerating for at least 3 hours. Dust with powdered sugar.
1 comment:
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