It was such a joy to see a 87 years old grandpa (Ta Ta in Thai) to Max, Daniel and Oliver still enjoying cheesecake. I am referring about Supatai’s father, even she herself loves cheesecake. It was just an ordinary day to bake this cheesecake to share with the family as I was in the mood and it happened that morning I brought plenty of blueberries as it was on “Summer Sale” from a nearby supermarket. So, before the boys got back from camp and the parents from work and quick bake this cheesecake. It was a great success.
1½ cups graham cracker crumbs
¼ cup raw sugar
1/3 cup melted butter
3 blocks (8oz each) cream cheese, softened at room temperature
1 cup raw sugar
1 cup sour cream
3 large whole cage free eggs
2 teaspoons vanilla extract
1 can/jar blueberry preserves or blueberry pie filling (divided)
2 cups large whole fresh blueberry
Preheat the oven to 350°F.
In a mixing bowl blend together graham cracker crumbs, melted butter and ¼ cup of granulated sugar, mix well. Press onto the bottom and up the sides of a 9″ spring form pan and set aside.
Using an electric hand mixer and beat softened cream cheese and raw sugar until light and fluffy. Add eggs, one at a time, and beat at low speed after each addition just well blended. Add in vanilla extract and sour cream and beat well. Pour the batter into the prepared crust. Scoop ½ of the blueberry preserves or blueberry pie filling onto the center of the batter and give a light swirl without touching the bottom and sides of the pan.
Place in the center of the preheated oven and bake for 55-60 minutes. To test the doneness by inserting a toothpick into the center of the cake and if the toothpick comes out dry and clean, it is done. Leave in the oven to cool by slightly ajar the oven door. When cake is cools, top the cake with the remaining blueberry preserve or blueberry pie filling and decorated with fresh blueberries.