A delicious and creamy dessert featuring a graham cracker crust, rich cream cheese filling, and a fresh blueberry topping.
Author:Lorenzo Bonucci
Prep Time:20 minutes
Cook Time:1 hour
Total Time:5 hours 20 minutes
Yield:10 servings 1x
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
1/4 cup granulated sugar
2 (8-ounce) packages cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1 cup sour cream
2 cups fresh blueberries
1 tablespoon lemon juice
1 tablespoon cornstarch
1/4 cup water
Instructions
Preheat the oven to 325°F (163°C). In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes, then remove from the oven and let cool.
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the powdered sugar and vanilla extract, mixing until fully incorporated.
Add the sour cream to the cream cheese mixture and beat until smooth. Pour the filling over the cooled crust and spread it evenly. Bake for 45-50 minutes, or until the center is set but still slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door ajar for about 1 hour.
While the cheesecake is cooling, prepare the blueberry topping. In a small saucepan, combine the blueberries, lemon juice, cornstarch, and water. Cook over medium heat, stirring gently until the mixture starts to bubble and thicken, about 5-7 minutes. Remove from heat and let cool.
Once the cheesecake has cooled to room temperature, spread the blueberry topping over the top. Refrigerate for at least 4 hours, or overnight for best results, before serving.
Notes
For a different flavor, substitute the blueberries with raspberries or strawberries.
Add a sprinkle of lemon zest to the blueberry topping for an extra citrusy kick.