Blueberry cheesecake for a 36th


My boyfriend turned 36 a few days ago, and for his birthday, I baked him his favourite: blueberry cheesecake. From the moment I learned that cheesecake was his tummy’s go-to (which was during the beginning of our ‘courtship’), I made a note in my agenda reminding myself to surprise him with this delectable and diabolic goodness.

Living together and working similar schedules makes planning surprises a slippery slope. What was intended to be a surprise for him turned out to be somewhat of a team project. We field-tripped to the grocery store together, and with me shyly grabbing cream cheese and graham crackers and hippity-hopping around the aisles looking for blueberries, he knew: I was baking him blueberry cheesecake. (Hello, inevitable!) I must say, kudos to him for being able to withstand not devouring it before the day of celebration, even though it was the ultimate temptress.

This occasion actually marked my first time baking cheesecake, and we were both wildly impressed. My boyfriend even continued having some over the following days for breakfast and dessert. I did overbake it a little though, and overload on the jam which overpowered the fine taste of the cheesecake itself. (Little notes for next time.)

My face is no longer mine. My cheeks have become ever so swollen — so much so, that I could be identified as a chipmunk who’s hiding nuts in its cheeks. Reason being? I ate too much cheesecake, friends.


2 cups graham cracker crumbs
4 tablespoons white sugar
1/2 cup melted butter
2 (8 oz) packages cream cheese, softened
1 cup sour cream
3/4 cup white sugar
2 teaspoons vanilla extract
2 tablespoons all-purpose flour
4 eggs
2 cups frozen blueberries
1/3 cup blueberry jam


1. Pre-heat oven to 325 degrees F (165 degrees C). Combine crumbs, 4 tablespoons sugar, and butter. Pat mixture into the bottom of a 9″ springform pan.
2. Mash cream cheese until soft and creamy. Slowly mix in sour cream, 3/4 cup sugar, vanilla and flour. Beat in eggs one at a time.
3. Pour mix into crumb-lined pan. Bake in oven for 1 hour or until firm.
4. Let cool, then melt blueberry jam over cake and add frozen blueberries.

See original recipe here: