Blueberry Cheesecake Recipe
This Blueberry Cheesecake involves creamy and smooth cheesecake filling made from cream cheese, sugar, eggs and vanila set on a graham crust and topped with your favourite homemade Blueberry sauce. Must try my recipe!
Equipment
- 1 Mixing Bowl
- 1 Springform Pan
- 1 Saucepan
Ingredients
For The Crust
- 1, 1/2 Cups Crushed Graham Crackers
- 1/3 Cup unsalted Butter Melted
- 2 Tbsp Sugar
For Cheesecake Filling
- 2 Cups Cream Cheese At Room Temperature
- 3/4 Cup Granulated Sugar
- 3 Large Eggs
- 1 Tsp Vanilla Extract
- 1/2 Cup Sour Cream
- 2 Tbsp All-Purpose Flour
For Blueberry Sauce
- 2 Cups Fresh Or Frozen Blueberries
- 1/2 Cup Sugar
- 1 Tbsp Lemon Juice
- 1 Tbsp Cornstarch
Instructions
- In a food processor, combine the Graham crackers, sugar, and melted butter. Make sure it'll look like wet sand. Transfer the mixture into a springform pan and refrigerate for about 20 minutes.
- Take a bowl, beat the cream cheese and sugar together until it becomes smooth, then add vanilla extract and mix well. Beat in the eggs; make sure to add one at a time. Then add sour cream and combine well till the mixture is creamy.
- Pour the cream cheese filling onto the prepared crust, smooth the top by using a spatula, and bake them for about 50-60 minutes. Turn off the oven and let it cool for 1 hour.
- Topped Blueberry Cheesecake with blueberry sauce. I've mentioned the recipe in the step- by-step guide part. Spread the blueberry topping over the cheesecake and enjoy.