Creamy Blueberry Cheesecake

Preheat your oven to 325°F (165°C).

In a bowl, mix graham cracker crumbs, sugar, and melted butter until well combined.

Press the mixture firmly into the bottom of a 9-inch (23cm) springform pan.

Bake for 10 minutes, then let it cool while you prepare the filling.

Step 2: Make the Cheesecake Filling
In a large bowl, beat the softened cream cheese and sugar until smooth and creamy.

Add eggs one at a time, mixing on low speed after each addition.

Stir in vanilla extract, sour cream, and flour until fully incorporated.

Pour the filling over the cooled crust, spreading evenly.

Step 3: Bake the Cheesecake
Bake in the preheated oven for 50-55 minutes, or until the edges are set but the center is slightly jiggly.

Turn off the oven, crack the door slightly, and let the cheesecake cool inside for 1 hour.

Once cooled, refrigerate for at least 4 hours or overnight for the best texture.

Step 4: Prepare the Blueberry Topping
In a saucepan over medium heat, combine blueberries, sugar, and lemon juice.

In a small bowl, mix cornstarch with water until smooth, then stir it into the blueberry mixture.

Cook, stirring constantly, until the sauce thickens (about 3-5 minutes). Remove from heat and let cool.

Step 5: Assemble and Serve
Once the cheesecake is fully chilled, spread the blueberry topping evenly over the surface.

Slice and enjoy this creamy, fruity delight!

Serving and Storage Tips