Ingredients:
For the crust:
- 1 1/2 cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 1/4 cup granulated sugar
For the cheesecake filling:
- 24 ounces (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
For the blueberry topping:
- 2 cups fresh or frozen blueberries
- 1/2 cup granulated sugar
- 2 tablespoons water
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
Instructions:
- Preparing the crust:
- Preheat your oven to 325°F (160°C).
- In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar until well mixed.
- Press the mixture firmly and evenly into the bottom of a 9-inch springform pan to form the crust.
- Bake the crust in the preheated oven for 10 minutes. Remove from the oven and let it cool while you prepare the filling.
- Making the cheesecake filling:
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
- Gradually add the granulated sugar and beat until well combined and smooth.
- Add the eggs one at a time, beating well after each addition.
- Mix in the lemon juice, vanilla extract, and sour cream until the filling is smooth and creamy.
- Assembling and baking the cheesecake:
- Pour the cheesecake filling over the cooled crust in the springform pan.
- Smooth the top with a spatula to create an even layer.
- Place the springform pan in a larger baking pan or wrap the bottom with aluminum foil to prevent any leaks.
- Bake the cheesecake in the preheated oven for 45-50 minutes, or until the edges are set but the center still jiggles slightly.
- Turn off the oven and leave the cheesecake in the oven with the door closed for 1 hour to cool gradually.
- After 1 hour, remove the cheesecake from the oven and let it cool completely on a wire rack. Then refrigerate for at least 4 hours, preferably overnight, to chill and set.
- Making the blueberry topping:
- In a saucepan, combine the blueberries, granulated sugar, water, lemon juice, and cornstarch.
- Cook over medium heat, stirring constantly, until the mixture comes to a simmer and thickens, about 5-7 minutes.
- Remove from heat and let the blueberry topping cool completely.
- Serving:
- Once the cheesecake is chilled and set, carefully remove it from the springform pan and transfer it to a serving plate.
- Pour the cooled blueberry topping over the cheesecake, spreading it evenly.
- Slice and serve the Blueberry Cheesecake chilled, and enjoy the creamy, fruity goodness!
- This Blueberry Cheesecake is perfect for any special occasion or as a decadent treat to satisfy your sweet cravings. Enjoy!