If you’re using a pre-made graham cracker crust, simply set it aside. If you’re making your own, you’ll need crushed graham crackers and melted butter. Press the mixture into the bottom of your pan and bake at 350°F (175°C) for about 10 minutes.
Prepare the Cheesecake Filling:
In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, sour cream, and cornstarch (if using) until fully incorporated.
Bake the Cheesecake:
Pour the cheesecake filling into your prepared crust. Smooth the top with a spatula and bake at 325°F (160°C) for 50-60 minutes, or until the edges are set, but the center is slightly jiggly. Allow the cheesecake to cool to room temperature, then refrigerate for at least 4 hours, or overnight for best results.
Prepare the Blueberry Topping:
In a small saucepan, combine the blueberries, sugar, and lemon juice (if using). Heat over medium heat, stirring occasionally, until the blueberries begin to break down and the mixture thickens, about 5-7 minutes. If the mixture seems too thick, add a tablespoon of water to adjust the consistency. Let the topping cool.
Serve the Cheesecake:
Once the cheesecake has chilled and the blueberry topping has cooled, spread the blueberry mixture evenly over the top of the cheesecake. Slice and enjoy!
Serving and Storage Tips:
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