Blueberry Cheesecake Recipe

Here’s a delicious and simple recipe for Blueberry Cheesecake:

Ingredients:

For the crust:

• 1 ½ cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 1/2 tsp ground cinnamon (optional)

For the filling:

• 3 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 3 large eggs
• 1 cup sour cream
• 1/4 cup all-purpose flour

For the blueberry topping:

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

Instructions:

1. Prepare the crust:

1. Preheat the oven to 325°F (160°C).
2. In a bowl, combine the graham cracker crumbs, sugar, and cinnamon (if using). Add melted butter and mix until the crumbs are well coated and the mixture resembles wet sand.
3. Press the mixture firmly into the bottom of a springform pan (9 inches in diameter), creating an even layer.
4. Bake the crust in the preheated oven for about 10 minutes or until lightly golden. Remove from the oven and allow it to cool.

2. Prepare the filling:

1. In a large bowl, beat the softened cream cheese until smooth and creamy. Add sugar and vanilla extract, and mix until fully combined.
2. Add eggs, one at a time, beating well after each addition.
3. Gradually add sour cream and flour, mixing until smooth.
4. Pour the cheesecake batter into the cooled crust and spread it out evenly.

3. Bake the cheesecake:

1. Bake in the oven at 325°F (160°C) for 50-60 minutes. The cheesecake should be set around the edges but still slightly wobbly in the center.
2. Turn off the oven and let the cheesecake cool in the oven with the door cracked open for 1 hour. This helps prevent cracking.
3. After an hour, remove the cheesecake from the oven and cool completely at room temperature. Then refrigerate for at least 4 hours, or preferably overnight.

4. Prepare the blueberry topping:

1. In a saucepan, combine the blueberries, sugar, and lemon juice over medium heat.
2. In a small bowl, mix cornstarch with water to make a slurry. Add this to the saucepan and stir.
3. Cook, stirring frequently, until the mixture thickens and becomes syrupy, about 5-7 minutes.
4. Remove from heat and let it cool completely.

5. Assemble the cheesecake:

1. Once the cheesecake has fully chilled, top it with the blueberry topping.
2. Slice and serve chilled.

Enjoy your homemade blueberry cheesecake!