Blueberry Dream Cheesecake

Heavenly Blueberry Bliss Cheesecake

Ingredients:

For the Crust:

1 1/2 cups graham cracker crumbs

1/2 cup unsalted butter, melted

1/4 cup granulated sugar

For the Cheesecake Filling:

2 cups cream cheese, softened

1 cup granulated sugar

1/2 cup sour cream

1 teaspoon vanilla extract

3 large eggs

1 cup fresh blueberries (plus extra for topping)

For the Blueberry Topping:

2 cups fresh blueberries

1/4 cup granulated sugar

1 tablespoon cornstarch

1 tablespoon lemon juice

Optional: whipped cream for serving

Directions:

Preheat oven to 325°F (160°C).

Mix graham cracker crumbs, melted butter, and sugar in a bowl until combined. Press into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes, then cool.

In a large bowl, beat cream cheese and sugar until smooth. Add sour cream and vanilla, mixing until combined. Add eggs one at a time, mixing on low speed until just incorporated. Gently fold in the blueberries.

Pour the filling over the cooled crust in the springform pan. Bake for 50-60 minutes or until the center is set but still slightly jiggly.

Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour. Then refrigerate for at least 4 hours or overnight.

For the topping, combine blueberries, sugar, cornstarch, and lemon juice in a saucepan. Cook over medium heat until the mixture thickens, about 5-7 minutes. Let cool.

Once the cheesecake is set, top with blueberry topping and serve with whipped cream if desired.

Prep Time: 20 minutes | Cooking Time: 1 hour 10 minutes | Total Time: 5 hours | Kcal: 400 per serving | Servings: 8

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