Fresh Blueberry Cheesecake recipe

Ingredients

For the crust:

• 1 ½ cups graham cracker crumbs
• ¼ cup granulated sugar
• ½ cup unsalted butter, melted

For the cheesecake filling:

• 16 oz (2 blocks) cream cheese, softened
• ¾ cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup sour cream

For the blueberry topping:

• 2 cups fresh blueberries
• ¼ cup granulated sugar
• 1 tbsp lemon juice
• 1 tbsp cornstarch mixed with 2 tbsp water

Instructions

1. Preheat Oven: Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan.
2. Prepare the Crust: In a bowl, mix graham cracker crumbs, sugar, and melted butter. Press into the bottom of the pan. Bake for 10 minutes, then let cool.
3. Make the Filling: Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing after each. Stir in vanilla and sour cream.
4. Bake: Pour the batter over the crust. Bake for 45–50 minutes, until the center is slightly jiggly. Turn off the oven and let it cool inside for 1 hour.
5. Make the Blueberry Topping: In a saucepan over medium heat, combine blueberries, sugar, and lemon juice. Cook until berries release juices. Stir in cornstarch mixture and cook until thickened.
6. Assemble: Let the cheesecake cool completely, then top with the blueberry sauce. Chill for at least 4 hours before serving.

Would you like any modifications or variations, like a no-bake version? 😊