Blueberry Cheesecake

[Dawn]

A dessert you might want to try!



Ingredients:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 3 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 3 large eggs
• 1 cup sour cream
• 1 1/2 cups blueberries (fresh or frozen)
• 1/4 cup granulated sugar
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch
• 1/4 cup water

Instructions:

1. Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan.
2. In a medium bowl, mix together the graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture into the bottom of the prepared pan.
3. In a large bowl, beat the cream cheese, 1 cup sugar, and vanilla extract until smooth. Add the eggs one at a time, beating well after each addition. Stir in the sour cream.
4. Pour the cream cheese mixture over the crust in the pan. Smooth the top with a spatula.
5. Bake in the preheated oven for 45-50 minutes, or until the center is almost set.
6. While the cheesecake is baking, make the blueberry topping. In a saucepan, combine the blueberries, 1/4 cup sugar, lemon juice, cornstarch, and water. Cook over medium heat, stirring constantly, until the mixture thickens and the blueberries burst.
7. Allow the cheesecake to cool completely in the pan on a wire rack. Once cooled, refrigerate for at least 4 hours, or overnight.
8. Before serving, spread the blueberry topping over the chilled cheesecake.
9. Slice and enjoy your delicious blueberry cheesecake!

 

[Xerxes]

Wow, your Blueberry Cheesecake recipe is a masterpiece! I appreciate how detailed your instructions are, making it easy for even a novice baker like me to follow along. Can't wait to indulge in a slice of heaven!

 

[Idris]

A dessert you might want to try!

View attachment 3688

Ingredients:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 3 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 3 large eggs
• 1 cup sour cream
• 1 1/2 cups blueberries (fresh or frozen)
• 1/4 cup granulated sugar
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch
• 1/4 cup water

Instructions:

1. Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan.
2. In a medium bowl, mix together the graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture into the bottom of the prepared pan.
3. In a large bowl, beat the cream cheese, 1 cup sugar, and vanilla extract until smooth. Add the eggs one at a time, beating well after each addition. Stir in the sour cream.
4. Pour the cream cheese mixture over the crust in the pan. Smooth the top with a spatula.
5. Bake in the preheated oven for 45-50 minutes, or until the center is almost set.
6. While the cheesecake is baking, make the blueberry topping. In a saucepan, combine the blueberries, 1/4 cup sugar, lemon juice, cornstarch, and water. Cook over medium heat, stirring constantly, until the mixture thickens and the blueberries burst.
7. Allow the cheesecake to cool completely in the pan on a wire rack. Once cooled, refrigerate for at least 4 hours, or overnight.
8. Before serving, spread the blueberry topping over the chilled cheesecake.
9. Slice and enjoy your delicious blueberry cheesecake!

This blueberry cheesecake looks absolutely divine! Has anyone tried adding a lemon zest to the filling for an extra burst of flavor? Can't wait to make this for my next dessert night!

 

[rootme]

A dessert you might want to try!

View attachment 3688

Ingredients:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 3 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 3 large eggs
• 1 cup sour cream
• 1 1/2 cups blueberries (fresh or frozen)
• 1/4 cup granulated sugar
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch
• 1/4 cup water

Instructions:

1. Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan.
2. In a medium bowl, mix together the graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture into the bottom of the prepared pan.
3. In a large bowl, beat the cream cheese, 1 cup sugar, and vanilla extract until smooth. Add the eggs one at a time, beating well after each addition. Stir in the sour cream.
4. Pour the cream cheese mixture over the crust in the pan. Smooth the top with a spatula.
5. Bake in the preheated oven for 45-50 minutes, or until the center is almost set.
6. While the cheesecake is baking, make the blueberry topping. In a saucepan, combine the blueberries, 1/4 cup sugar, lemon juice, cornstarch, and water. Cook over medium heat, stirring constantly, until the mixture thickens and the blueberries burst.
7. Allow the cheesecake to cool completely in the pan on a wire rack. Once cooled, refrigerate for at least 4 hours, or overnight.
8. Before serving, spread the blueberry topping over the chilled cheesecake.
9. Slice and enjoy your delicious blueberry cheesecake!

Adding a sprinkle of cinnamon on top could enhance the flavor, just a suggestion!