Blueberry Custard Cheesecake


1 sheet frozen puff pastry, thawed
2 (8 oz each) packages cream cheese, at room temperature
3/4 cup granulated sugar
3 large eggs, at room temperature
3/4 cup heavy cream
2 teaspoons vanilla extract
1/4 teaspoon salt
1 1/2 cups fresh blueberries
Granulated sugar, for dusting (optional)


Preheat oven to 400°F and place a rack in the middle of the oven. Grease a 9-inch springform pan, and line bottom with parchment paper.
Once thawed, gently unfold the puff pastry and roll out to 1/4-inch thickness. Press pastry into bottom and up the sides of the pan. It’s okay to create folds along the sides with the puff pastry and if it doesn’t reach all the way up the sides. Chill in refrigerator while you prepare the filling.
In a medium bowl, beat together the cream cheese and sugar with an electric mixer on medium until creamy, about 2 minutes.
Add eggs, one at a time, mixing in between. Scrape down bowl, reduce speed to medium-low and add cream, vanilla, and salt and mix until combined.
Sift flour into cream cheese mixture, and beat until combined. Pour batter into pastry-lined pan and sprinkle blueberries over the top.
Gently fold any exposed pastry edges over berries and sprinkle top of the cake with a tablespoon or so of sugar.
Bake until deeply golden brown but still jiggly in the center, 55-65 minutes. Let cake cool for 5 minutes, then remove ring of springform pan.
Let cool completely before slicing and serving. Enjoy!


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