Blueberry Cheesecake (Print Version)
# Ingredients:
01 -
1 ½ cups graham cracker crumbs.
02 -
1/4 cup granulated sugar.
03 -
1/2 cup unsalted butter, melted.
04 -
24 oz cream cheese, softened.
05 -
1 cup granulated sugar.
06 -
1 tsp vanilla extract.
07 -
3 large eggs.
08 -
1/4 cup sour cream.
09 -
1/4 cup all-purpose flour.
10 -
2 cups fresh or frozen blueberries.
11 -
1/4 cup granulated sugar.
12 -
1 tbsp lemon juice.
13 -
1 tbsp cornstarch (optional).
14 -
1 tbsp water (if using cornstarch).
# Instructions:
01 -
Preheat oven to 325°F (160°C).
02 -
Mix graham cracker crumbs, sugar, and melted butter in a bowl.
03 -
Press mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes and let cool.
04 -
Beat softened cream cheese in a large bowl until smooth.
05 -
Gradually mix in sugar and vanilla until creamy.
06 -
Add eggs one at a time, mixing well after each.
07 -
Mix in sour cream and flour until just combined.
08 -
Pour filling over the cooled crust and smooth the top.
09 -
Bake for 60-70 minutes until the center is set and edges are lightly golden.
10 -
Let the cheesecake cool in the oven for 1 hour with the door slightly open.
11 -
Combine blueberries, sugar, and lemon juice in a saucepan over medium heat.
12 -
Cook until blueberries release juices (about 5-7 minutes).
13 -
For a thicker compote, dissolve cornstarch in water and stir into the blueberries. Cook until thickened.
14 -
Remove from heat and let cool.
15 -
Cool cheesecake to room temperature, then refrigerate for at least 4 hours or overnight.
16 -
Top chilled cheesecake with blueberry compote and serve.
# Notes:
01 -
This refreshing cheesecake features a creamy filling atop a graham cracker crust, topped with a sweet blueberry compote for a burst of fruity flavor.