Vanilla Blueberry Cheesecake - cooking recipe

Ingredients

1 cup granulated sugar
2 cups blueberries
6 oz graham crackers, coarsely crushed
6 tbsp (3/4 stick) butter, melted
2 1/2 pkg (20 oz) cream cheese, at room temperature
1/2 cup powdered sugar
2 tsp vanilla extract
1 cup heavy cream

Preparation

Combine granulated sugar and 1/4 cup water in a medium saucepan. Stir on low heat until sugar dissolves. Bring to a boil and cook, without stirring, for 2 mins, until slightly syrupy. Stir in blueberries. Remove from heat. Strain through a fine sieve. Reserve syrup and blueberries in separate bowls.
Grease and line bottom and side of a 9-inch springform pan. Place on a baking pan. Place graham crackers in a food processor and process until fine crumbs. Add butter and process until combined. Press evenly on bottom of prepared pan. Refrigerate for 30 mins, until firm.
Combine cream cheese, powdered sugar and vanilla in a large bowl, stirring until smooth. Stir in cream. Fold in half of blueberries. Spoon over crust in prepared pan.
Refrigerate for 6 hours or overnight, until firm. For the topping, stir remaining blueberries into strained syrup and refrigerate until required.
Transfer cheesecake to a large serving plate. Spoon blueberry sauce over top of cheesecake and serve.