Description
A classic cheesecake featuring a buttery crust and a luscious blueberry topping, perfect for special occasions or everyday treats.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 2 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1 cup sour cream
- 2 cups fresh blueberries
- 1/4 cup granulated sugar (for topping)
- 1 tbsp cornstarch
- 1 tbsp lemon juice
Instructions
- Preheat your oven to 325°F (163°C).
- In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of a springform pan to form a crust. Bake for 10 minutes and let cool.
- Beat the cream cheese in a large bowl until smooth. Gradually add the sugar and vanilla extract, mixing until fully combined.
- Add the eggs one at a time, blending well after each addition. Stir in the sour cream until the mixture is creamy and homogenous.
- Pour the cheesecake filling over the cooled crust and bake for 60 minutes, or until the center is set yet slightly jiggly.
- As the cheesecake cools, prepare the blueberry topping. In a saucepan, combine blueberries, sugar, cornstarch, and lemon juice. Cook over medium heat until the mixture begins to thicken, then let it cool slightly.
- Once the cheesecake has cooled, spread the blueberry topping evenly across the surface. Refrigerate for at least 4 hours, preferably overnight.
Notes
For the smoothest cheesecake, ensure all ingredients are at room temperature before mixing. A water bath during baking can help maintain moisture levels.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American