Blueberry cheesecake

Here’s a delicious and simple Blueberry Cheesecake recipe for you!

Blueberry Cheesecake

Ingredients:

For the crust:

• 1 1/2 cups graham cracker crumbs (about 10-12 full sheets)

• 1/4 cup granulated sugar

• 6 tbsp unsalted butter, melted

For the cheesecake filling:

• 24 oz (3 packages) cream cheese, softened

• 1 cup granulated sugar

• 1 tsp vanilla extract

• 3 large eggs

• 1/2 cup sour cream

• 2 tbsp all-purpose flour (optional, helps texture)

For the blueberry topping:

• 2 cups fresh or frozen blueberries

• 1/4 cup granulated sugar

• 1 tbsp lemon juice

• 1 tsp cornstarch mixed with 1 tbsp water (slurry)

Instructions:

1. Prepare the crust:

   • Preheat oven to 325°F (160°C).

   • In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined.

   • Press mixture firmly into the bottom of a 9-inch springform pan.

   • Bake for 8-10 minutes. Remove and cool.

2. Make the cheesecake filling:

   • In a large bowl, beat the softened cream cheese until smooth.

   • Add sugar and vanilla extract, beat until creamy.

   • Add eggs one at a time, beating well after each.

   • Mix in sour cream and flour (if using), until smooth.

   • Pour the filling over the cooled crust.

3. Bake the cheesecake:

   • Bake at 325°F (160°C) for about 55-65 minutes, or until the edges are set but the center slightly jiggles.

   • Turn off the oven, leave the cheesecake inside with the door slightly open for 1 hour.

   • Remove from oven, cool to room temperature, then refrigerate for at least 4 hours or overnight.

4. Prepare the blueberry topping:

   • In a small saucepan, combine blueberries, sugar, and lemon juice.

   • Cook over medium heat until blueberries release juice and sugar dissolves, about 5 minutes.

   • Stir in cornstarch slurry and cook until thickened, about 1-2 minutes.

   • Remove from heat and let cool.

5. Serve:

   • Once the cheesecake is chilled, spread the blueberry topping evenly over the top.

   • Slice and enjoy!