Ingredients
Method
- Preheat and Prepare: Preheat your oven to 325°F (160°C). Lightly grease a 9-inch springform pan or line it with parchment paper.
Make the Crust:
- Combine the graham cracker crumbs, melted butter, and sugar in a bowl.
- Press the mixture evenly into the bottom of the springform pan.
- Bake for 8–10 minutes, then set aside to cool.
Prepare the Filling:
- Beat the 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 flour until just combined.
Assemble the Cheesecake:
- Pour the filling over the cooled crust and spread it evenly.
- Place the pan on a baking sheet to catch any drips.
Bake the Cheesecake:
- Bake for 50–60 minutes. The edges should be set, but the center should still jiggle slightly.
- Turn off the oven, leave the cheesecake inside with the door ajar, and let it cool for 1 hour.
Prepare the Blueberry Topping:
- In a saucepan, combine blueberries, sugar, cornstarch, water, and lemon juice.
- Cook over medium heat, stirring frequently, until the mixture thickens and becomes glossy.
- Let the topping cool to room temperature.
Add the Topping and Chill:
- Spread the blueberry topping evenly over the cooled cheesecake.
- Cover the pan with plastic wrap and refrigerate for at least 4 hours or overnight.
- Serve and Enjoy: Carefully remove the cheesecake from the springform pan, slice, and serve with extra blueberries or whipped cream if desired.
Notes
- Make sure all ingredients, especially the cream cheese and eggs, are at room temperature for a smooth filling.
- To avoid cracks, do not overmix the batter and cool the cheesecake gradually in the oven.
- For a gluten-free version, use gluten-free graham crackers.
- Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.