Blueberry Cheesecake
A creamy and rich dessert featuring a graham cracker crust, a smooth cream cheese filling, and a sweet-tart blueberry topping.
Ingredients
- 1/2 cup melted unsalted butter
- 1 1/2 cups crushed graham crackers
- 1/4 cup white sugar
- 24 ounces softened cream cheese
- 1 teaspoon vanilla flavoring
- 1 cup sugar
- 3 large eggs
- 1/4 cup basic flour
- 1/4 cup tangy sour cream
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch (optional) optional
- 1 cup blueberries (fresh or frozen) fresh or frozen
- 1 tablespoon water (if using cornstarch) if using cornstarch
- 1/4 cup sugar (for topping) for topping
Instructions
- Preheat oven to 325°F (160°C). Prepare the crust by mixing crumbs, melted butter, and sugar. Press into a 9-inch springform pan and bake for 10 minutes. Let cool completely.
- Beat cream cheese until smooth. Gradually add sugar and vanilla, mixing until creamy. Add eggs one at a time, mixing well after each addition. Fold in sour cream and flour until just combined.
- Pour the cheesecake batter into the cooled crust. Bake for 1 hour, until edges are lightly golden and the center is set. Cool in the oven with the door ajar for 1 hour.
- Cook blueberries, sugar, and lemon juice in a pan over medium heat for 5 minutes until juices release. If using cornstarch, dissolve in water and add to thicken. Let cool completely.
- Let the cheesecake come to room temperature, then refrigerate for at least 4 hours or overnight. Top with the cooled blueberry mixture before serving.
Notes
For the best flavor, use fresh blueberries. Ensure all ingredients are at room temperature before starting for a smooth batter.