Blueberry Cheesecake Recipe
a Sliced of cheesecake topped with housemade blueberry sauce.
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Ingredients
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Crust
Cheesecake Filling
Blueberry Sauce
Method
Crust
- 1
Prepare the Crust
Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until well combined.
- 2
Form the Crust
Press the mixture firmly into the bottom of a 9-inch springform pan. Use the bottom of a measuring cup to create an even layer. Bake for 8-10 minutes until set. Remove from oven and let cool.
Cheesecake Filling
- 3
Mix the Filling
In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add 1 cup of sugar and continue to beat until well combined.
- 4
Add Remaining Ingredients
Add the vanilla extract and sour cream to the mixture, mixing until smooth. Finally, add the eggs one at a time, mixing just until incorporated.
- 5
Bake the Cheesecake
Pour the cheesecake filling over the cooled crust in the springform pan. Bake in the preheated oven for 50-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour.
- 6
Chill the Cheesecake
After cooling, refrigerate the cheesecake for at least 4 hours, or overnight for best results.
Blueberry Sauce
- 7
Cook the Blueberry Sauce
In a saucepan over medium heat, combine the fresh blueberries, 1/4 cup sugar, and water. Cook, stirring occasionally, until the blueberries break down and the mixture begins to thicken, about 10 minutes.
- 8
Finish the Sauce
Remove from heat and stir in the lemon juice. Let the sauce cool before serving.
Assembly
- 9
Serve the Cheesecake
Once the cheesecake is chilled, carefully remove it from the springform pan. Slice and serve topped with the cooled blueberry sauce.