Blueberry Cheesecake (Print Version)
# Ingredients:
01 -
1/2 cup melted unsalted butter.
02 -
1 1/2 cups of crushed graham crackers.
03 -
1/4 cup white sugar.
04 -
24 ounces of softened cream cheese.
05 -
1 teaspoon vanilla flavoring.
06 -
1 cup sugar.
07 -
3 eggs, large size.
08 -
1/4 cup of basic flour.
09 -
1/4 cup tangy sour cream.
10 -
Lemon juice, 1 tablespoon.
11 -
Optional: 1 tablespoon cornstarch.
12 -
1 cup of blueberries, fresh or frozen.
13 -
1 tablespoon of water if cornstarch's in use.
14 -
Another 1/4 cup sugar for the topping.
# Instructions:
01 -
Set the oven to 325°F (160°C) and let it warm up.
02 -
Stir the cracker crumbs, melted butter, and sugar together.
03 -
Spread the mixture evenly in a 9-inch springform pan. Bake for 10 minutes. Let it cool fully after.
04 -
Use a large bowl to beat the cream cheese until smooth to the touch.
05 -
Add sugar and vanilla slowly. Mix till the texture's creamy.
06 -
Add eggs one by one. Stir the batter well after each addition.
07 -
Fold in sour cream and flour gently until just blended.
08 -
Pour the mixture onto the prepped crust. Level it out nicely.
09 -
Cook for around an hour. The edges should turn light gold, and the center will just set.
10 -
Leave cheesecake in the open oven, door ajar, for an hour while it cools gradually.
11 -
Throw blueberries, sugar, and lemon juice into a pan and heat on medium.
12 -
Let them cook for about 5 minutes till the juices start to flow.
13 -
If needed, dissolve the cornstarch in the water. Add it into the saucepan and stir until the mix thickens up.
14 -
Take the pan off the heat and let the mixture cool completely.
15 -
Bring cheesecake to room temperature first. Then keep it in the fridge for at least 4 hours or leave it overnight.
16 -
Spoon the blueberry topping onto the cold cheesecake and dig in.
# Notes:
01 -
A creamy dessert with a graham cracker base and sweet blueberry topping for a fruity finish.