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Blueberry Cheesecake

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A creamy Blueberry Cheesecake with a buttery graham cracker crust and a tangy filling, topped with a glossy blueberry sauce.

Ingredients

Scale
  • 2 teaspoons cornstarch
  • 1 teaspoon fresh lemon juice
  • 1 tablespoon warm water
  • 2 cups fresh or frozen blueberries
  • 2 tablespoons granulated sugar
  • 1 and 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 5 tablespoons unsalted butter, melted
  • 24 ounces full-fat cream cheese, at room temperature
  • 1 cup granulated sugar
  • 1 cup full-fat sour cream
  • 2 teaspoons pure vanilla extract
  • 3 large eggs, at room temperature

Instructions

  1. Preheat the oven to 350°F (177°C) and prepare a springform pan.
  2. Whisk together cornstarch, lemon juice, and warm water in a small bowl to make a slurry.
  3. Warm blueberries with sugar in a medium saucepan for about 3 minutes, then stir in the cornstarch mixture and cook until thickened.
  4. Combine graham cracker crumbs, sugar, and melted butter in a bowl. Press into the bottom of the springform pan and bake for 10 minutes.
  5. Beat together cream cheese and sugar until smooth, then mix in sour cream and vanilla. Add eggs one at a time, mixing gently.
  6. Pour the filling into the crust, swirl in blueberry sauce, and bake in a water bath for 55-65 minutes.
  7. Cool in the water bath for 1 hour, then cool completely at room temperature.
  8. Refrigerate for at least 6 hours or overnight before serving with reserved blueberry sauce.

Notes

Use room temperature ingredients for a smoother filling. For a firmer top, let cool in the oven after baking.

Nutrition

Keywords: blueberry cheesecake, dessert, creamy cheesecake

Find it online: https://saveurmagique.com/blueberry-cheesecake/