🍰 Blueberry Cheesecake with Blueberry Sauce
Ingredients
For the crust:
200g (about 2 cups) chocolate cookies or graham crackers, crushed
100g (7 tbsp) unsalted butter, melted
For the cheesecake filling:
500g (18 oz) cream cheese, softened
200g (1 cup) granulated sugar
200 ml (¾ cup) sour cream
200 ml (¾ cup) heavy cream
3 large eggs
2 tbsp all-purpose flour
2 tsp vanilla extract
For the blueberry sauce:
2 cups fresh or frozen blueberries
½ cup granulated sugar
2 tbsp lemon juice
2 tsp cornstarch + 2 tbsp water (slurry, for thickening)
For topping:
Fresh blueberries
Instructions
1. Make the Crust
Mix crushed cookies/graham crackers with melted butter.
Press firmly into the bottom of a lined 8-inch (20cm) springform pan.
Chill in the fridge for 15 minutes.
2. Make the Cheesecake
Preheat oven to 160°C (320°F).
Beat cream cheese and sugar until smooth.
Add sour cream, heavy cream, vanilla, and flour. Mix well.
Add eggs one at a time, mixing on low speed.
Pour onto crust.
Bake for 50–60 minutes, until center is set but slightly jiggly.
Turn off oven, crack the door open, and let cheesecake cool inside for 1 hour (prevents cracks).
Refrigerate at least 4 hours, preferably overnight.
3. Make the Blueberry Sauce
In a saucepan, combine blueberries, sugar, and lemon juice. Cook on medium heat until berries release juice.
Stir in cornstarch slurry and cook until thickened (about 2 minutes).
Let cool completely.
4. Assemble
Pour blueberry sauce generously over chilled cheesecake.
Top with fresh blueberries.