Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 3 tbsp sugar
- 3 tbsp brown sugar
- 3 cups cream cheese, softened
- 1 cup granulated sugar
- 3 tbsp all-purpose flour
- 1/2 cup sour cream
- 1 tsp vanilla extract
- 4 large eggs
- 1 1/4 cups wild blueberries
- 1/4 cup cornstarch
- 1/2 cup sugar
- 1/2 cup water
- 1 tbsp lemon juice
- Whipped cream and blueberries for topping (optional) 😋🍽️
Instructions
- Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan with cooking spray.
- Mix the graham cracker crumbs, melted butter, 3 tbsp of sugar, and 3 tbsp of brown sugar until well-combined, then press the mixture onto the bottom of the prepared pan. Bake for 10 minutes.
- In a large bowl, beat the cream cheese until it's fluffy then add the sugar, flour, sour cream, and vanilla extract, beating it until everything is well-mixed.
- Add eggs, one at a time, and beat it together with the cheesecake batter. Be careful not to overbeat the mixture.
- Pour this mixture on top of the crust and spread it out evenly. Place the pan in a large roasting pan, then pour the hot water into the roasting pan until it reaches at least halfway up the sides of the springform pan.
- Bake for 1 hour and 30 minutes, or until the cheesecake is set in the center. Once the cheesecake is baked, remove it from the oven, and let it cool completely.
- In a pan, mix blueberries, cornstarch, sugar, water, and lemon juice. Cook over medium heat, stirring constantly for 5-7 minutes or until the blueberries are cooked and the mixture starts to thicken.
- Strain the blueberries mixture into another bowl and let it cool. Once cooled, pour the blueberry topping over the cheesecake.
- Refrigerate the cheesecake for at least 4 hours, or overnight. Before serving, top with whipped cream and fresh blueberries as desired. 😍🍇
Looking for more dessert recipes? Check out our Dessert section for more sweet ideas, or try something savory from our Appetizer collection.