Blueberry Cheesecake

Blueberry Cheesecake
This is the easiest cheesecake I have ever made. It’s not too sweet and the toppings and styles are endless. You don’t have to take my word for it, just give it a try.

You will need:
2 8oz pkgs cream cheese, softened
1/2 cup sugar
1/2 tsp vanilla
2 eggs
1 cup blue berries
1 9” Graham Cracker Pie crust

Method.
Mix cream cheese, sugar and vanilla at medium speed with electric mixer until well blended. Add eggs; mix until blended. Pour into crust. In a blender, add 1 cup cheesecake batter and blueberries, and blend until smooth. Spoon blueberry onto original cheesecake batter. Take a knife and swirl batter in circles. Bake at 350° for 40 minutes or until centre is almost set. Cool. Refrigerate 3 hours or overnight, and garnish with whipped topping if you wish.

Tip – Add any fruit or toping you desire. If you don’t have frozen blueberries, do the same with a can of blueberry topping and put the remaining filling on top the cheese cake after it has cooled.