Fresh Blueberry Cheesecake with Homemade Crust: A Symphony of Creamy Bliss and Bursting Berries
Greetings, Dessert Enthusiasts! Dive into decadence with our irresistible Fresh Blueberry Cheesecake featuring a delectable homemade crust.
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Servings: 8
Ingredients
For the Crust:
- 1 ½ cup Graham Cracker Crumbs
- ⅓ cup Unsalted Butter (melted)
- ¼ cup Granulated Sugar
- ¼ Salt teaspoon
For the Cheesecake Filling
- 24 ounces (3 packages) Cream Cheese (room temperature)
- 1 cup Granulated Sugar
- 1 teaspoon Vanilla Extract
- 4 large Eggs
- ¼ cup All-Purpose Flour
- 1 cup Sour Cream:
For the Blueberry Topping
- 2 cups Fresh Blueberries
- ¼ cup Granulated Sugar
- 2 tablespoons Cornstarch
- 1 tablespoon Lemon Juice
Instructions
For the Crust
- Preheat the oven to 325°F (163°C). In a bowl, combine graham cracker crumbs, melted butter, sugar, and salt. Press the mixture into the bottom of a greased springform pan.
- Bake the crust for 10 minutes, then let it cool while preparing the cheesecake filling.
For the Cheesecake Filling:
- In a large mixing bowl, beat the cream cheese until smooth. Add sugar and vanilla extract, continuing to beat until well combined.
- Add eggs one at a time, beating well after each addition. Mix in flour and fold in sour cream until the batter is smooth.
- Pour the cheesecake filling over the cooled crust and smooth the top. Bake in the preheated oven for 55-60 minutes or until the center is set.
- Allow the cheesecake to cool in the oven with the door ajar, then refrigerate for at least 4 hours or overnight.
For the Blueberry Topping
- In a saucepan, combine fresh blueberries, sugar, water, cornstarch, and lemon juice. Cook over medium heat until the mixture thickens and the blueberries burst.
- Let the blueberry topping cool, then spread it over the chilled cheesecake
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