A rich and creamy cheesecake loaded with the goodness of blueberries and a dark Oreo crust. What's not to love? Give it a try.
Makes one 7 inch cheesecake
For the Oreo crust:
12 Oreo cookies, whole, finely crushed (1 and 1/2 cups)
1/4 cup melted butter
For the cheesecake:
2 (8-oz.) blocks cream cheese, at room temperature
1 cup sugar
2 large eggs
1 tsp clear vanilla extract
1/2 cup thick yogurt
2 Tbsp all-purpose flour
1/4 tsp kosher salt
For the blueberry compote:
3 cups fresh or frozen blueberries
3 Tbsp sugar
3 tsp lemon juice
1/2 tsp lemon rind
Preheat oven to 325° F
Make the crust:
In a food processor, crush whole Oreos, cream and biscuit together. Later add melted butter for a final whisk.
Spray a 7 inch spring foam pan with non stick spray.
Pour the crushed Oreos and press down.
Bake for 8-10 minutes and remove. Set aside to cool.
Make the cheesecake:
Wash and dry the food processor jar. To this add cream cheese and sugar.
Whisk till creamy. Add eggs, vanilla nd flour. Whisk until n lumps remain.
Reserve one cup to decorate later.
Add blueberry compote (recipe follows) and blend to a smooth and creamy mixture.
Pour the blueberry mixture over the cooled Oreo crust.
Add the reserved white cream cheese mixture and swirl to make a pretty pattern.
Make the compote:
In a saucepan over medium heat, add blueberries, sugar, lemon rind and lemon juice.
Bring to a boil, then reduce heat and let simmer until slightly reduced.
Mash with the back of a wooden spoon. Let cool to room temperature.
Use two cups for the cheesecake.
Reserve one cup of compote to top the cheesecake later.
Place the prepared cheesecake pan in a roasting pan.
Pour warm water to fill the around the baking pan halfway.
Bake until center of cheesecake only slightly jiggles, about 1 hour.
Turn off heat, let cheesecake cool completely.
Refrigerate the cheesecake until completely chilled, works best overnight.
When ready to serve, warm the reserved blueberry compote slightly, and pour over the top of the cheesecake. Enjoy!