Blueberry Cheesecake, the antioxidants make it healthy, yes? This is an incredibly light cheesecake. It bakes perfectly ever time. I’ve never had a problem with the top cracking. If you never had blueberry cheesecake, you’re missing out. I like this a lot more than strawberry or raspberry cheesecake. The only problem with this recipe is that it is baked in a 9×13 pan and I don’t like serving it directly out of the pan. I usually pre-cut the pieces and either display them on a large tray or set each individual piece in a aluminum foil muffin paper. Any way you cut it, it is delicious.