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Ingredients:
Graham Cracker Crust:
1 cup graham cracker crumbs (see Note 1)
2 ½ tbsp butter, melted
1 ½ tbsp sugar
Pinch of salt
Cheesecake Filling:
2 (8 oz) packages cream cheese, softened (see Note 2)
2 eggs
⅔ cup sugar
⅔ cup sour cream (see Note 3)
1 tbsp lemon juice
¼ tsp salt
1 cup blueberries (see Note 4)
Blueberry Sauce:
2 ½ cups blueberries
3 tbsp sugar (adjust as needed)
1 tbsp lemon juice
1 tbsp cornstarch
¼ cup water
Method :
Preheat Oven:
Preheat the oven to 350°F. Line the bottom of a 7-inch springform pan with parchment paper. Double wrap the pan with heavy-duty aluminum foil.
Prepare the Crust:
In a food processor, make graham cracker crumbs, or crush them in a resealable bag with a rolling pin.
Mix 1 cup graham cracker crumbs, 2 ½ tbsp butter (melted), 1 ½ tbsp sugar, and a pinch of salt.
Press the mixture into the springform pan to create an even layer on the bottom and sides.
Bake for 8-10 minutes. Set aside.
Make the Cheesecake Filling:
Reduce the oven to 325°F.
In a stand mixer fitted with a paddle attachment or with a hand mixer, beat 2 (8 oz) packages cream cheese, 2 eggs, ⅔ cup sugar, ⅔ cup sour cream, 1 tbsp lemon juice, and ¼ tsp salt on medium-high speed until smooth and creamy.
Scrape down the sides and bottom halfway through.
Reduce speed to the lowest setting for 1-2 minutes to remove air bubbles.
Fold 1 cup blueberries into the batter.
Bake the Cheesecake:
Pour the batter into the springform pan.
Tap the pan on the counter to remove air bubbles.
Place the springform pan in a larger roasting pan, and add hot water a few inches up the side to create a water bath.
Bake at 325°F for 75 minutes.
Turn off the oven, crack the door open with a wooden spoon, and let the cheesecake cool for 1 hour.
Remove from the oven, discard the foil, and let the cheesecake come to room temperature.
Cover loosely and chill in the fridge for at least 4 hours or overnight.
Make the Blueberry Sauce:
In a pot over medium heat, add 2 ½ cups blueberries, 3 tbsp sugar, and 1 tbsp lemon juice.
Cook until the blueberries release their juices.
Mix 1 tbsp cornstarch and ¼ cup water, then add to the blueberry sauce.
Cook until the sauce thickens and coats the back of a spoon.
Optionally, add a handful of blueberries in the last few minutes of cooking to retain their shape.
Garnish & Serve:
Pour the cooled blueberry sauce over the cheesecake, reserving some for serving on the side.
For clean slices, dip a thin knife into hot water and wipe dry before each cut.
Yield: 8 servings
Prep Time: 15 mins
Cook Time: 1 hr 15 mins
Resting Time: 1 hr
Total Time: 2 hrs 30 mins
