Fresh Blueberry Cheesecake Don’t Lose This Recipe

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 1/4 cups granulated sugar
• 1 tsp vanilla extract
• 4 large eggs
• 1 cup sour cream
• 1/4 cup all-purpose flour

For the Blueberry Topping:

• 2 cups fresh blueberries
• 1/4 cup granulated sugar
• 1 tbsp cornstarch
• 1/4 cup water
• 1 tbsp lemon juice

Instructions

1. Prepare the Crust:
   • Preheat the oven to 350°F (175°C).
   • In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until well combined.
   • Press the mixture into the bottom of a 9-inch springform pan. Use the back of a spoon or a flat-bottomed glass to press the crust firmly.
   • Bake the crust for 10 minutes, then remove it from the oven and let it cool.
2. Make the Cheesecake Filling:
   • In a large bowl, beat the cream cheese and sugar together until smooth and creamy.
   • Add the vanilla extract and mix well.
   • Add the eggs, one at a time, mixing on low speed after each addition until just blended.
   • Mix in the sour cream and flour until fully combined.
   • Pour the filling over the cooled crust, spreading it evenly.
3. Bake the Cheesecake:
   • Place the cheesecake in the oven and bake at 325°F (163°C) for about 70-80 minutes, or until the center is almost set. The center should still have a slight jiggle.
   • Turn off the oven and let the cheesecake cool in the oven with the door slightly open for about an hour.
   • Remove the cheesecake from the oven and allow it to cool completely at room temperature. Then refrigerate for at least 4 hours, preferably overnight.
4. Prepare the Blueberry Topping:
   • In a medium saucepan, combine the blueberries, sugar, cornstarch, water, and lemon juice.
   • Cook over medium heat, stirring frequently, until the mixture thickens and the blueberries start to break down, about 5-7 minutes.
   • Remove from heat and let the topping cool completely.
5. Assemble the Cheesecake:
   • Once the cheesecake is completely chilled, remove it from the springform pan and transfer it to a serving platter.
   • Spoon the cooled blueberry topping over the top of the cheesecake, spreading it evenly.
6. Serve:
   • Slice the cheesecake and serve chilled. Enjoy!