New York Cheesecake with Blueberry Jam

On yet another cheesecake note, this velvety creation mirrors the sizable New York Cheesecake we've come to eye in many bakery display cases. Unsurprisingly, consuming the entirety of one of these slices rarely goes unappreciated. In this recipe, the sweetness of the Blueberry Jam adds a dollop of fruity flavor to the creamy tones of the cheesecake, resting on a crunchy graham cracker foundation. A personal-sized portion may be next on the menu, but for a dinner party and the impressive presentation, this simple sweet will do the trick! Enjoy!!

Ingredients

Servings: 24 slices

Prep Time: ~35 min

Graham Cracker Crust

8 Graham Crackers

1 Tsp Cinnamon, Ground

8 Tbsp Butter, Unsalted, Melted

Cheesecake Filling

3 8oz Cream Cheese, Regular
3 8oz Cream Cheese, Low Fat

1 1/2 Cup Sugar, Granulated

2 Tsp Vanilla

2 Eggs
2 Egg Yolks

1/2 Cup Evaporated Milk, Low Fat

1/4 Cup Corn Starch
1/4 Tsp Salt

Blueberry Jam

1/4 Cup Sugar, Granulated

2 Tbsp Lemon Juice

3 Cups Blueberries, Fresh, set aside 1 cup

Preheat oven to 350 degrees.

Crust - Pulse or crush the graham crackers with the cinnamon until fine crumbs. Melt the butter andc combine with graham crackers. Press into the bottom of a 10" springform pan. Bake at 350 for 12 minutes.

Filling - Using a mixer, combine the cream cheese, sugar, vanilla. Add the remaining ingredients for the cheesecake filling. Pour into the springform pan over the crust. Bake at 350 for 45 minutes then reduce heat to 325 degrees for 15-20 minutes until the center has set.

Jam - In a large saucepan, heat 2 cups of blueberries with the sugar, and lemon juice on medium heat. Stir until mixed and the blueberries begin to soften. Continue stirring while raising the heat slightly. The mixture will begin to thicken as it reduces to a jam. Reduce the heat and stir in the remaining blueberries until evenly coated. Continue heating on medium-low heat until blueberries soften. Remove rom heat to cool.