Recipe - Tempting Treat: Blueberry Cheesecake1

With its luscious creaminess and vibrant blueberry topping, this Blueberry Cheesecake is a true delight for the senses. Whether enjoyed as a decadent dessert after a meal or as a sweet treat on its own, this recipe is sure to satisfy your cravings and impress your guests. So go ahead, indulge in a slice of heaven with this irresistible cheesecake creation.

Ingredients

For the crust:

1 and 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted

For the filling:

3 packages (24 ounces) cream cheese, softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream

For the blueberry topping:

2 cups fresh blueberries
1/2 cup granulated sugar
1 tablespoon cornstarch
1/4 cup water
1 tablespoon lemon juice

Method

- Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper.

- In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter for the crust. Press the mixture firmly into the bottom of the prepared pan, creating an even layer. Set aside.

- In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy using a hand mixer or stand mixer.

- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream until fully incorporated.

- Pour the cream cheese mixture over the prepared crust in the springform pan, smoothing the top with a spatula.

- Bake the cheesecake in the preheated oven for 45-50 minutes, or until the edges are set and the center is slightly jiggly.

- While the cheesecake is baking, prepare the blueberry topping. In a saucepan, combine the blueberries, sugar, cornstarch, water, and lemon juice. Cook over medium heat, stirring frequently, until the mixture thickens and the blueberries burst, about 5-7 minutes. Remove from heat and let cool slightly.

- Once the cheesecake is done baking, remove it from the oven and let it cool in the pan for about 15 minutes. Then, carefully run a knife around the edges to loosen the cheesecake from the pan.

- Allow the cheesecake to cool completely at room temperature, then refrigerate for at least 4 hours or overnight to set.

- Before serving, spoon the blueberry topping over the chilled cheesecake, spreading it out evenly.

- Slice and serve your delicious Blueberry Cheesecake, savoring each bite of its creamy texture and fruity flavor.