Blueberry Cheesecake
Ingredients (Serves 8)
For the Crust
- 1½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tbsp unsalted butter, melted
For the Cheesecake Filling
- 16 oz (450 g) cream cheese, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream
- 1 tbsp all-purpose flour (optional, for a firmer texture)
For the Blueberry Topping
- 2 cups fresh or frozen blueberries
- ¼ cup granulated sugar
- 1 tbsp lemon juice
- 1 tbsp cornstarch
- 2 tbsp water
Instructions
- Preheat the oven to 325°F (163°C). Grease a 9-inch (23 cm) springform pan.
- Combine the graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of the pan. Bake for 8–10 minutes, then let it cool.
- Beat the cream cheese until smooth. Add the sugar and mix well.
- Beat in the eggs one at a time. Stir in the vanilla, sour cream, and flour (if using) until just combined.
- Pour the filling over the cooled crust and smooth the top.
- Bake for 45–55 minutes, until the edges are set and the center still has a slight wobble.
- Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. Refrigerate for at least 4 hours, preferably overnight.
- For the topping, combine the blueberries, sugar, lemon juice, cornstarch, and water in a saucepan. Cook over medium heat for 5–7 minutes, stirring until the sauce thickens. Let it cool completely.
- Spoon the blueberry topping over the chilled cheesecake before serving.
Tips
- For the smoothest texture, use room-temperature ingredients.
- Avoid overmixing after adding the eggs to help prevent cracks.
- Garnish with whipped cream, fresh blueberries, and lemon zest for an elegant finish.
Makes 8 servings.
