Blueberry Cheesecake

Servings: 8–10

Ingredients

Crust:

• 2 cups graham cracker crumbs
• ½ cup melted butter
• ¼ cup granulated sugar

Cheesecake Filling:

• 24 oz cream cheese, softened
• ¾ cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• ½ cup sour cream
• 2 tbsp all-purpose flour

Blueberry Topping:

• 2 cups fresh or frozen blueberries
• ½ cup granulated sugar
• 1 tbsp lemon juice
• 1 tbsp cornstarch
• 2 tbsp water

Instructions

1. Preheat oven to 350°F (175°C). Grease a 9-inch springform pan.
2. Mix graham cracker crumbs, melted butter, and sugar. Press firmly into the bottom of the pan.
3. Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing just until combined.
4. Mix in vanilla, sour cream, and flour. Pour the filling over the crust.
5. Bake for 50–60 minutes, until the edges are set and the center has a slight jiggle.
6. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
7. For the topping, combine blueberries, sugar, and lemon juice in a saucepan. Cook over medium heat for 5–7 minutes, until the berries begin to burst.
8. Mix cornstarch and water, then stir into the blueberries. Cook for another 1–2 minutes, until thickened.
9. Cool the blueberry topping completely, then spread it over the chilled cheesecake.
10. Refrigerate for at least 4 hours, preferably overnight. Slice and serve chilled.