Fresh Blueberry Cheesecake: A Perfectly Creamy Delight with a Tangy Topping

Preheat your oven to 325°F (163°C).
In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until well mixed.
Press the mixture firmly into the bottom of a 9-inch (23cm) springform pan.
Bake for 10 minutes, then remove from the oven and let it cool while preparing the filling.
Step 2: Make the Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy.
Add the eggs one at a time, mixing well after each addition.
Stir in the vanilla extract, sour cream, and flour, mixing until just combined.
Finally, add the heavy cream and mix until smooth.
Pour the cheesecake batter over the cooled crust and smooth the top with a spatula.
Step 3: Bake the Cheesecake
Place the springform pan in a large roasting pan. Fill the roasting pan with hot water, reaching halfway up the sides of the cheesecake pan. This helps prevent cracks.
Bake at 325°F (163°C) for 55–65 minutes, or until the center is just set but still slightly jiggly.
Turn off the oven, leave the door slightly open, and let the cheesecake cool inside for 1 hour.
Remove from the oven, cover with plastic wrap, and refrigerate for at least 4 hours or overnight.
Step 4: Make the Blueberry Topping
In a saucepan, combine the blueberries, sugar, cornstarch, and water over medium heat.
Stir constantly until the mixture starts to thicken and the blueberries release their juices (about 5 minutes).
Remove from heat and stir in the lemon juice. Let it cool to room temperature.
Step 5: Assemble and Serve
Once the cheesecake is fully chilled, carefully remove it from the springform pan.
Spoon the blueberry topping evenly over the cheesecake.
Slice and serve chilled. Enjoy!
Serving and Storage Tips