Blueberry Cheesecake

Step 1: Prepare the Crust

1. Preheat the Oven: Preheat your oven to 325°F (165°C).
2. Combine Crust Ingredients: In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until well combined and moist.
3. Press into Pan: Press the mixture firmly into the bottom of a 9-inch springform pan, creating an even layer.
4. Bake the Crust: Bake for 8–10 minutes until lightly golden, then set aside to cool.

Step 2: Make the Cheesecake Filling

1. Beat the Cream Cheese and Sugar: In a large mixing bowl, beat the softened cream cheese and sugar on medium speed until smooth and creamy.
2. Add the Eggs: Add the eggs one at a time, mixing on low speed just until each one is incorporated.
3. Add Sour Cream, Vanilla, and Lemon Zest: Stir in the sour cream, vanilla extract, and lemon zest until well mixed.
4. Pour Over the Crust: Pour the cheesecake filling over the cooled crust and smooth the top with a spatula.

Step 3: Bake the Cheesecake

1. Prepare a Water Bath: Place the springform pan in a larger baking pan and fill the outer pan with hot water, reaching halfway up the sides of the springform pan.
2. Bake: Bake at 325°F (165°C) for 60–70 minutes. The cheesecake should be set around the edges but slightly jiggly in the center.
3. Cool Gradually: Turn off the oven, crack the door open slightly, and let the cheesecake cool inside for 1 hour to prevent cracks.
4. Refrigerate: Remove the cheesecake from the oven, let it cool to room temperature, and then cover and refrigerate for at least 4 hours or overnight.

Step 4: Make the Blueberry Topping

1. Cook the Blueberries: In a medium saucepan, combine the blueberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally until the blueberries begin to release juice.
2. Thicken the Sauce: In a small bowl, mix the cornstarch and water to form a slurry, then add it to the blueberry mixture. Simmer until the sauce thickens, about 2–3 minutes.
3. Cool the Topping: Remove from heat and let the blueberry topping cool to room temperature.

Step 5: Assemble and Serve

1. Add the Blueberry Topping: Once the cheesecake is fully chilled, pour the blueberry topping over the top, spreading it evenly.
2. Garnish (Optional): Add a sprinkle of lemon zest or a few fresh blueberries for decoration.

Tips for the Perfect Blueberry Cheesecake

• Room Temperature Ingredients: Use room temperature cream cheese, eggs, and sour cream for a smooth filling.
• Avoid Over-Mixing: Mix ingredients just until incorporated to avoid cracks in the cheesecake.
• Water Bath: This prevents the cheesecake from drying out and keeps it creamy.

Serving and Storing

Serving: For clean slices, dip a sharp knife in hot water and wipe between each cut.

Storing: Store covered in the refrigerator for up to 5 days or freeze individual slices for up to 3 months.

Final Thoughts

With its luscious, creamy texture and fresh blueberry topping, this Blueberry Cheesecake is a beautiful, flavorful dessert that’s ideal for any special occasion. Indulge in a slice of this decadent treat, and savor the balance of rich creaminess and fruity freshness in every bite!