Blueberry Cheesecake (Print Version)
# Ingredients:
01 -
2 cups graham cracker crumbs.
02 -
1/2 cup butter, melted.
03 -
3 tablespoons sugar (for crust).
04 -
16 ounces cream cheese, softened.
05 -
1 cup sugar (for filling).
06 -
3 large eggs.
07 -
1 teaspoon vanilla extract.
08 -
1/2 cup sour cream.
09 -
1 1/2 cups blueberries.
10 -
1/4 cup sugar (for sauce).
11 -
2 tablespoons water.
12 -
1 tablespoon lemon juice.
13 -
1 teaspoon cornstarch mixed with water.
# Instructions:
01 -
Heat oven to 325°F.
02 -
Mix crumbs, butter, sugar for crust.
03 -
Press into springform pan.
04 -
In saucepan, heat blueberries, sugar, water, lemon juice.
05 -
Add cornstarch mix, cook until thick.
06 -
Let sauce cool.
07 -
Beat cream cheese and sugar until smooth.
08 -
Add eggs one at a time.
09 -
Mix in vanilla and sour cream.
10 -
Pour half filling over crust.
11 -
Add half blueberry sauce, swirl.
12 -
Add remaining filling.
13 -
Top with remaining sauce, swirl.
14 -
Bake 50-60 minutes.
15 -
Cool in oven with door cracked.
16 -
Chill 4 hours or overnight.
# Notes:
01 -
Cool slowly to prevent cracks.
02 -
Best made 1-2 days ahead.
03 -
Garnish with fresh berries before serving.