A delicious and creamy cheesecake topped with a vibrant blueberry compote.
Ingredients:
For the crust:
- 1 ½ cups graham cracker crumbs
- 5 tablespoons unsalted butter, melted
- 1 tablespoon granulated sugar
For the filling:
- 32 ounces (four 8-ounce blocks) cream cheese, softened
- 1 ¾ cups granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup sour cream
For the blueberry compote:
- 2 cups fresh or frozen blueberries
- ½ cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- ¼ cup water
Instructions:
- Prepare the crust: Preheat oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let cool completely.
- Make the filling: In a large bowl, beat cream cheese until smooth. Gradually add sugar, beating until well combined. Beat in vanilla extract. Add eggs, one at a time, beating well after each addition. Stir in sour cream until smooth.
- Assemble the cheesecake: Pour the filling over the cooled crust. Place the springform pan in a larger roasting pan. Pour hot water into the roasting pan to come about halfway up the sides of the springform pan. Bake for 55-65 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center.
- Prepare the blueberry compote: In a medium saucepan, combine blueberries, sugar, lemon juice, cornstarch, and water. Bring to a boil over medium heat, then reduce heat and simmer for 5-7 minutes, or until the sauce thickens. Let cool slightly before serving.
- Serve: Let the cheesecake cool completely before removing from the springform pan. Top with the blueberry compote and serve.