Rustic Blueberry Cheesecake

1. 1

   For the crust: Grease a 9-by-13-inch glass or stoneware casserole dish.

2. 2

   Combine the graham cracker crumbs, melted butter and confectioners' sugar, and press into the prepared dish.

3. 3

   For the filling: Preheat the oven to 350 degrees F. In the bowl of a stand mixer fitted with a paddle attachment combine the granulated sugar and cream cheese, and beat on medium-high speed until combined.

4. 4

   Add the eggs, one at a time, and mix until combined.

5. 5

   Pour the mixture over the prepared crust and bake until slightly wobbly in the center but set, 20 minutes.

6. 6

   Cool the cheesecake until just warm, about 1 hour.

7. 7

   For the topping: Combine the blueberries, granulated sugar, flour, salt and 1/3 cup water in a small saucepan set over medium heat and simmer until just thickened, about 15 minutes.

8. 8

   Remove from the heat and cool until just warm, 30 to 45 minutes.

9. 9

   Pour the blueberries over the top of the cheesecake.

10. 10

    Refrigerate to chill and set, at least 1 hour.

11. 11

    Slice and serve.

No additional tips available.