Ingredients
Units
Scale
For the Crust:
- 9 graham crackers
- 6 tbs. butter - softened
- 1/4 cup of sugar
For the Filling:
- 2 packages (8oz. each) of cream cheese - softened
- 1/2 cup sugar
- 8 oz. of heavy cream
- 2 tbs. powdered sugar
- 1 pint of fresh blueberries
- 3 - 4 tbs. of raw sugar
- 1/2 cup strawberry jam
- 9-inch springform pan
- Cling film
Instructions
- Combine the graham crackers, ¼ cup of sugar and 6 tbs. of butter in a food processor and process until crumbly and workable.
- Press these crumbs into the spring form pan.
- Whip the 8 oz. of heavy cream with the 2 tbs. of powdered sugar until light and fluffy whipped cream is achieved.
- Beat cream cheese and sugar together until smooth and creamy.
- Whisk the whipped cream into the smooth and creamy cream cheese mixture.
- Spoon this mixture into the pan prepared with the graham cracker crust.
- Gently press the cling film to the surface of the cake.
- Place in the freezer.
- Mix the blueberries with the raw sugar.
- Take out of the freezer and place in the refrigerator about an hour before you would like to serve the cake, remove the cling film and spread the strawberry jam over the top and place the prepared blueberries on top.
- You may place any leftover cake back in the freezer or in the refrigerator, whichever you prefer.
Notes
*Prep Time does NOT include Inactive Prep Time
- Prep Time: 15 minutes
Nutrition
- Serving Size: 8 pieces of cake
