Blueberry Cheesecake Recipe

Crust Preparation

1. Preheat your oven to 325°F (160°C). 2. In a medium bowl, mix 1 ½ cups of graham cracker crumbs, ¼ cup of sugar, and ½ cup of melted butter until well combined. 3. Press the mixture firmly into the bottom of a 9-inch (23 cm) springform pan. 4. Bake for 10 minutes, then remove from oven and set aside to cool.

Cheesecake Filling Preparation

1. In a large mixing bowl, beat 4 packages (8 oz. each) of softened cream cheese until smooth. 2. Gradually add 1 cup of sugar, beating until fully combined. 3. Add 1 teaspoon of vanilla extract and 4 large eggs, one at a time, beating well after each addition. 4. Pour the cream cheese mixture over the cooled crust and smooth the top.

Baking the Cheesecake

1. Place the cheesecake in the preheated oven and bake for 55-60 minutes, or until the center is almost set. 2. Remove from oven and run a knife around the edges of the pan to loosen the cheesecake. 3. Allow to cool to room temperature, then refrigerate for at least 4 hours, or overnight.

Blueberry Topping Preparation

1. In a medium saucepan, combine 2 cups of fresh or frozen blueberries, ½ cup of sugar, 1 tablespoon of cornstarch, and ¼ cup of water. 2. Cook over medium heat, stirring constantly, until the mixture comes to a boil and thickens. 3. Remove from heat and let cool completely.

Assembling the Cheesecake

1. Once the cheesecake is fully chilled, remove it from the springform pan and place it on a serving platter. 2. Spoon the cooled blueberry topping over the cheesecake, spreading it evenly. 3. Slice and serve.