Description
A rich and creamy cheesecake topped with a luscious homemade blueberry sauce, perfect for any occasion.
Ingredients
Scale
For the Crust:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 24 oz (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- 1/4 cup all-purpose flour
- 2 cups fresh or frozen blueberries
- 1/2 cup granulated sugar (for sauce)
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch mixed with 2 tablespoons water
Instructions
1. Prepare the Crust:
- Preheat oven to 325°F (160°C). In a medium bowl, combine graham cracker crumbs, melted butter, and 1/4 cup sugar. Press mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
- In a large bowl, beat cream cheese and 1 cup sugar until smooth. Add vanilla extract and eggs one at a time, beating well after each addition. Mix in sour cream and flour until just combined. Pour filling over crust.
- Bake in preheated oven for 55-60 minutes, or until center is almost set. Turn off oven, leave cheesecake inside with door ajar for 1 hour. Then remove and cool completely on a wire rack. Refrigerate for at least 4 hours or overnight.
- For blueberry sauce: In a saucepan, combine blueberries, 1/2 cup sugar, and lemon juice. Cook over medium heat until blueberries release their juices. Stir in cornstarch slurry and continue cooking until sauce thickens, about 5 minutes. Remove from heat and let cool.
- Spread blueberry sauce over chilled cheesecake before serving. Slice and enjoy.
Notes
You can customize the seasonings to taste. For a thicker crust, add an extra 2 tablespoons of butter.