Ingredients
For The Crust:
- 1 1/2 cups graham cracker crumbs
- 1 1/2 tablespoons granulated sugar
- 5 tablespoons unsalted butter melted
For The Filling:
- 16 ounces cream cheese softened
- 3/4 cup granulated sugar
- 1/3 cup sour cream
- 1 1/4 teaspoons vanilla extract
- 3 large eggs at room temperature
- 1 cup fresh blueberries washed and dried
For The Topping:
- 1 3/4 cups fresh blueberries
- 1/2 cup granulated sugar
- 1 1/2 tablespoons lemon juice
- 2 teaspoons cornstarch
- 2 tablespoons water
Instructions
- Preheat your oven to 325°F. In a bowl, mix graham cracker crumbs, granulated sugar, and melted butter. Press the mixture evenly into the bottom and 1-2 inches up the side of a 9-inch springform pan. Bake for 9-12 minutes, then remove and let cool.
- In a large bowl, beat softened cream cheese with granulated sugar until smooth. Add sour cream and vanilla extract, and blend until combined. Add 3 large eggs one at a time, mixing gently after each addition. Fold in 1 cup fresh blueberries.
- Pour the filling into the cooled crust and bake at 325°F for 60-70 minutes until the edges are set and the center remains slightly jiggly. Allow the cheesecake to cool to room temperature, then chill in the refrigerator for at least 6 hours or overnight.
- In a small saucepan, combine fresh blueberries, granulated sugar, and lemon juice. Bring the mixture to a simmer over medium heat.
- Dissolve cornstarch in water, then stir it into the blueberry mixture. Continue to cook until the sauce thickens. Remove from heat and allow to cool completely. Once the cheesecake is well chilled, spoon the blueberry topping evenly over the top and serve.
