Ingredients:
For the Crust:
- 1 1/2 cups (150g) graham cracker crumbs
- 1/4 cup (50g) granulated sugar
- 1/2 cup (115g) unsalted butter, melted
For the Cheesecake Filling:
- 16 oz (450g) cream cheese, softened
- 1/2 cup (100g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup (60ml) sour cream
For the Blueberry Topping:
- 1 1/2 cups (180g) fresh or frozen blueberries
- 1/4 cup (50g) granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions:
- Preheat your oven to 325°F (160°C). Grease a 9-inch round springform pan and line the bottom with parchment paper.
- In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter for the crust. Press the mixture evenly into the bottom of the prepared pan.
- In another mixing bowl, beat the cream cheese and sugar together until smooth and creamy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract and sour cream until fully incorporated.
- Pour the cheesecake filling over the prepared crust and smooth the top with a spatula.
- In a saucepan, combine the blueberries, sugar, and lemon juice. Cook over medium heat until the blueberries release their juices and start to soften, about 5 minutes.
- In a small bowl, mix the cornstarch and water to create a slurry. Add the slurry to the blueberry mixture and stir well. Cook for another 2-3 minutes until the mixture thickens.
- Spoon the blueberry topping over the cheesecake filling and spread it out evenly.
- Bake the cheesecake in the preheated oven for 40-45 minutes, or until the edges are set and the center is slightly jiggly.
- Turn off the oven and let the cheesecake cool inside with the door slightly ajar for about an hour.
- Once cooled, refrigerate the cheesecake for at least 4 hours or overnight to set.
- When ready to serve, release the sides of the springform pan and transfer the cheesecake to a serving platter.
- Slice and enjoy your quick and delicious blueberry cheesecake!
Tips:
- If using frozen blueberries for the topping, thaw them before cooking.
- You can add a tablespoon of lemon zest to the cheesecake filling for extra flavor.
- For a smoother texture, strain the blueberry topping through a fine mesh sieve before adding it to the cheesecake.
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