Here’s a classic recipe for a delicious blueberry cheesecake:
Ingredients:
For the crust:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, melted
For the filling:
– 24 oz (680g) cream cheese, softened
– 1 cup granulated sugar
– 3 large eggs
– tablespoon vanilla extract
– tablespoon lemon juice
– cup sour cream
For the blueberry topping:
– 2 cups fresh blueberries
– 1/4 cup granulated sugar
– 1 tablespoon cornstarch
– 1/4 cup water
– 1 tablespoon lemon juice
Instructions:
1. Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan with butter or cooking spray.
2. In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand.
3. Press the crumb mixture evenly into the bottom of the prepared springform pan, using the bottom of a glass or measuring cup to pack it down firmly.
4. Bake the crust in the preheated oven for 10 minutes. Remove from the oven and let it cool while you prepare the filling.
5. In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy.
6. Add the eggs one at a time, beating well after each addition. Then, mix in the vanilla extract and lemon juice until fully incorporated.
7. Finally, fold in the sour cream until the mixture is smooth and well combined.
8. Pour the cheesecake filling over the cooled crust in the springform pan and spread it out evenly with a spatula.
9. Bake the cheesecake in the preheated oven for 45-50 minutes, or until the edges are set but the center is still slightly jiggly.
10. While the cheesecake is baking, prepare the blueberry topping. In a saucepan, combine the blueberries, sugar, cornstarch, water, and lemon juice.
11. Cook the blueberry mixture over medium heat, stirring constantly, until it thickens and the blueberries start to burst, about 5-7 minutes. Remove from heat and let it cool slightly.
12. Once the cheesecake is done baking, remove it from the oven and let it cool in the pan on a wire rack for about 10 minutes.
13. Carefully run a knife around the edge of the cheesecake to loosen it from the sides of the pan. Then, remove the sides of the springform pan.
14. Let the cheesecake cool completely at room temperature, then refrigerate it for at least 4 hours or overnight to chill and set.
15. Once chilled, pour the blueberry topping over the cheesecake and spread it out evenly.
16. Slice the cheesecake into wedges and serve. Enjoy your delicious blueberry cheesecake!
This blueberry cheesecake is sure to impress with its creamy filling, buttery graham cracker crust, and sweet blueberry topping. Perfect for any special occasion or as a decadent dessert any day of the week!