Ingredients
🧈 For the Crust:
-
1½ cups graham cracker crumbs
-
¼ cup granulated sugar
-
6 tablespoons unsalted butter, melted
🍰 For the Cheesecake Filling:
-
24 ounces (3 packages) cream cheese, softened
-
1 cup granulated sugar
-
1 teaspoon vanilla extract
-
3 large eggs, room temperature
-
1 cup sour cream
-
1 tablespoon lemon juice
-
1 tablespoon all-purpose flour (optional, for structure)
💙 For the Blueberry Topping:
-
2 cups fresh blueberries (plus extra for garnish)
-
¼ cup granulated sugar
-
1 tablespoon cornstarch
-
1 tablespoon lemon juice
-
¼ cup water
Instructions
1. Make the Crust
-
Preheat oven to 325°F (165°C).
-
Combine graham cracker crumbs, sugar, and melted butter in a bowl.
-
Press mixture firmly into the bottom of a 9-inch springform pan.
-
Bake for 8–10 minutes, then let cool slightly.
2. Prepare the Cheesecake Filling
-
In a large bowl, beat cream cheese until smooth and creamy.
-
Add sugar and vanilla, mixing until combined.
-
Beat in eggs one at a time, scraping down sides as needed.
-
Mix in sour cream, lemon juice, and flour (if using) until smooth.
-
Pour the batter over the cooled crust.
3. Bake the Cheesecake
-
Place the pan on a baking sheet.
-
Bake for 55–65 minutes, or until the center is set but slightly jiggly.
-
Turn off oven and let cheesecake cool inside with the door cracked open for 1 hour.
-
Chill in the refrigerator for at least 4 hours (or overnight).
4. Make the Blueberry Topping
-
In a saucepan, combine blueberries, sugar, cornstarch, lemon juice, and water.
-
Cook over medium heat for 5–7 minutes, stirring until thickened and glossy.
-
Let cool completely before spreading over the chilled cheesecake.
5. Serve & Enjoy
-
Spoon blueberry topping evenly over the cheesecake.
-
Garnish with extra fresh blueberries or lemon zest.
-
Slice and serve cold for the creamiest texture.
