Blueberry Cheesecake

Blueberry Cheesecake Recipe

Ingredients:

For the Crust:

• 2 cups graham cracker crumbs
• 5 tbsp unsalted butter, melted
• 2 tbsp sugar

For the Cheesecake Filling:

• 16 oz (2 blocks) cream cheese, softened
• ¾ cup sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup sour cream

For the Blueberry Topping:

• 2 cups fresh or frozen blueberries
• ¼ cup sugar
• 1 tbsp lemon juice
• 1 tbsp cornstarch mixed with 2 tbsp water

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Instructions:

1. Prepare the Crust:

• Preheat oven to 325°F (163°C).
• Mix graham cracker crumbs, melted butter, and sugar in a bowl.
• Press the mixture into the bottom of a 9-inch springform pan.
• Bake for 8–10 minutes, then let it cool while preparing the filling.

2. Make the Cheesecake Filling:

• Beat cream cheese and sugar until smooth.
• Add eggs one at a time, mixing after each addition.
• Mix in vanilla extract and sour cream until combined.
• Pour the filling over the cooled crust.

3. Bake the Cheesecake:

• Bake for 40–45 minutes until the center is slightly jiggly but set.
• Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour.
• Remove and chill in the refrigerator for at least 4 hours or overnight.

4. Prepare the Blueberry Topping:

• In a saucepan over medium heat, combine blueberries, sugar, and lemon juice.
• Cook until the blueberries release their juices, about 5 minutes.
• Stir in the cornstarch mixture and cook for another 2 minutes until thickened.
• Let the topping cool before spreading over the chilled cheesecake.

5. Serve & Enjoy:

• Remove the cheesecake from the springform pan.
• Spread the blueberry topping evenly over the top.
• Slice and serve!