Blueberry Cheesecake
Ingredients:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling:
- 4 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 4 large eggs
For the Blueberry Topping:
- 2 cups fresh or frozen blueberries
- 1/2 cup granulated sugar
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 tablespoon lemon juice
Instructions:
1. Prepare the Crust:
- Preheat your oven to 325°F (163°C).
- In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated with butter.
- Press the crumb mixture firmly into the bottom of a 9-inch springform pan to form an even layer.
- Bake the crust in the preheated oven for 10 minutes, then set aside to cool.
2. Prepare the Cheesecake Filling:
- In a large mixing bowl, beat the softened cream cheese on medium speed until smooth and creamy, about 2-3 minutes.
- Add the sugar and continue to beat until well combined.
- Add the sour cream and vanilla extract, mixing until smooth.
- Add the eggs, one at a time, beating on low speed after each addition until just combined. Do not overmix.
- Pour the cheesecake filling over the cooled crust, spreading it evenly.
3. Bake the Cheesecake:
- Place the springform pan in a larger baking pan and fill the larger pan with hot water halfway up the sides of the springform pan to create a water bath (this helps prevent cracking).
- Bake in the preheated oven for 55-65 minutes, or until the center is almost set but still slightly jiggly.
- Turn off the oven and leave the cheesecake in the oven with the door slightly open for 1 hour to cool slowly.
- Remove the cheesecake from the oven and water bath, then run a knife around the edge to loosen it from the pan. Let it cool to room temperature.
4. Prepare the Blueberry Topping:
- In a small saucepan, combine the blueberries, sugar, cornstarch, water, and lemon juice.
- Cook over medium heat, stirring frequently, until the mixture comes to a boil and thickens (about 5-7 minutes).
- Remove from heat and let the topping cool to room temperature.
5. Assemble the Cheesecake:
- Once the cheesecake and blueberry topping have cooled, spread the blueberry topping evenly over the top of the cheesecake.
- Refrigerate the assembled cheesecake for at least 4 hours, or overnight, to allow it to set completely.
6. Serve:
- Remove the cheesecake from the springform pan and transfer it to a serving plate.
- Slice and serve your delicious Blueberry Cheesecake, enjoying the creamy filling and fruity topping.
Enjoy your delightful Blueberry Cheesecake
