Blueberry Cheesecake As Made By Pei Pei Chei Ow

Instructions

• Make the filling: Add the cream cheese to the bowl of a stand mixer fitted with the paddle attachment. Whip on medium speed for about 2 minutes, until light and fluffy. Add ¾ cup sugar, the lemon juice, and vanilla and whip until combined and smooth, about 1 minute. Set aside.
• Make the blueberry topping: Add the blueberries to a medium pot over medium heat. Cook for 12–15 minutes, stirring occasionally to prevent burning, until the berries break down and thicken. As the berries begin to release their liquid, gently crush with a spoon. Once running the spoon down the center of the pan leaves a line, remove the pot from the heat, transfer the jam to a medium bowl, and cover. Refrigerate for at least 30 minutes, or until ready to use.
• Fold the whipped cream into the cream cheese mixture with a rubber spatula until just combined.
• Make the crust: In a large bowl, combine the melted butter, graham cracker crumbs, and remaining tablespoon of sugar. Stir until the mixture resembles coarse, wet sand.
• Press the graham cracker mixture evenly against the bottom of a loaf pan or individual ring molds. The crust should be about ½ inch thick. Transfer to the refrigerator to set for 20 minutes.
• Spread the filling evenly over the crust, smoothing the top. Spoon the cooled blueberry jam over the filling. Transfer the cheesecake to the refrigerator to set for at least 30 minutes.
• Garnish the cheesecake with rose petals, then slice and serve.
• Enjoy!