Ingredients:
For the crust:
• 1 ½ cups graham cracker crumbs
• ⅓ cup granulated sugar
• 6 tbsp melted butter
For the filling:
• 16 oz (450g) cream cheese, softened
• ½ cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup sour cream
For the topping:
• 2 cups fresh blueberries
• ¼ cup granulated sugar
• 1 tbsp cornstarch
• 2 tbsp water
• 1 tsp lemon juice
Instructions:
1. Prepare the crust:
• Preheat your oven to 325°F (160°C).
• Mix the graham cracker crumbs, sugar, and melted butter.
• Press the mixture into the bottom of a 9-inch springform pan. Bake for 8-10 minutes. Cool.
2. Make the filling:
• Beat the cream cheese and sugar until smooth.
• Add eggs, one at a time, mixing well after each.
• Mix in vanilla and sour cream.
• Pour the filling over the crust.
3. Bake the cheesecake:
• Bake for 45-50 minutes or until the center is slightly jiggly.
• Turn off the oven and let the cheesecake cool inside for 1 hour. Refrigerate for at least 4 hours.
4. Prepare the topping:
• In a saucepan, combine blueberries, sugar, cornstarch, water, and lemon juice.
• Cook over medium heat, stirring, until thickened. Let it cool.
5. Assemble:
• Spread the blueberry topping over the chilled cheesecake.
• Serve and enjoy!
Would you like tips for making it extra creamy or substituting ingredients?