Blueberry Cheesecake

Perfect! Here’s a classic Blueberry Cheesecake recipe that’s creamy, rich, and topped with sweet blueberry sauce. I’ll give you step-by-step instructions.

Ingredients

For the crust:

• 1 ½ cups graham cracker crumbs
• ⅓ cup granulated sugar
• 6 tbsp unsalted butter, melted

For the cheesecake filling:

• 24 oz (3 packages) cream cheese, softened
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 3 large eggs
• ½ cup sour cream
• 2 tbsp all-purpose flour (optional, helps firm up the cheesecake)

For the blueberry topping:

• 2 cups fresh or frozen blueberries
• ¼ cup sugar
• 1 tbsp lemon juice
• 1 tsp cornstarch mixed with 1 tbsp water (optional, for thickening)

Instructions

1. Prepare the crust:

1. Preheat oven to 325°F (163°C).
2. Mix graham cracker crumbs, sugar, and melted butter until well combined.
3. Press mixture firmly into the bottom of a 9-inch springform pan.
4. Bake for 10 minutes, then let it cool.

2. Make the cheesecake filling:

1. In a large bowl, beat cream cheese until smooth and creamy.
2. Add sugar and beat until combined.
3. Mix in vanilla, then add eggs one at a time, mixing slowly.
4. Fold in sour cream and flour until smooth.

3. Bake the cheesecake:

1. Pour filling over cooled crust.
2. Bake at 325°F (163°C) for 50–60 minutes. The edges should be set, but the center may jiggle slightly.
3. Turn off oven, crack the door, and let cheesecake cool in the oven for 1 hour (helps prevent cracking).
4. Chill in the fridge for at least 4 hours, preferably overnight.

4. Make the blueberry topping:

1. In a small saucepan, combine blueberries, sugar, and lemon juice over medium heat.
2. Cook until blueberries release juice and mixture thickens slightly.
3. Optional: Add cornstarch slurry and cook for 1–2 more minutes to thicken further.
4. Let cool slightly before pouring over cheesecake.

5. Serve:

• Carefully remove the cheesecake from the springform pan.
• Spread the blueberry topping evenly over the cheesecake.
• Slice and enjoy!

💡 Tips for perfection:

• Use room-temperature cream cheese to avoid lumps.
• Baking in a water bath prevents cracks, but cooling in the oven also works.
• Fresh blueberries can be substituted for frozen.

If you want, I can also give you a no-bake version that’s quicker and super creamy, which is amazing for summer.

Do you want me to do that?