Luscious Blueberry Bliss Cheesecake with Buttery Crust
Recipe
Ingredients:
1 1/2 cups graham cracker crumbs
1/2 cup melted butter
2 cups fresh blueberries
2 tablespoons cornstarch
1 tablespoon lemon juice
3 (8-ounce) packages cream cheese, softened
3/4 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
1/2 cup sour cream
Directions:
Preheat oven to 325°F (160°C) and lightly grease a 9-inch springform pan.
In a mixing bowl, combine graham cracker crumbs with melted butter and press the mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool.
In a small saucepan over medium heat, combine blueberries, lemon juice, and cornstarch. Stir continuously until the mixture thickens and becomes glossy, about 5–6 minutes. Remove from heat and allow to cool slightly.
In a large mixing bowl, beat the cream cheese until smooth. Add sugar and vanilla extract, and continue mixing until well combined. Add eggs one at a time, mixing well after each addition. Fold in the sour cream.
Pour half of the cream cheese mixture into the crust. Spoon half of the blueberry compote over the filling and swirl gently with a knife. Repeat with remaining cheesecake batter and top with the rest of the blueberry compote, swirling again for a marbled effect.
Bake for 50–55 minutes or until the center is just set. Turn off the oven and crack the door slightly. Let the cheesecake cool in the oven for 1 hour before transferring to the refrigerator for at least 4 hours or overnight.
Slice and serve chilled, optionally garnished with fresh blueberries or a dusting of powdered sugar.
Prep Time: 20 minutes | Cooking Time: 55 minutes | Total Time: 6 hours (including chilling)
Kcal: 420 kcal | Servings: 10 servings