FRESH BLUEBERRY CHEESECAKE WITH HOMEMADE CRUST

delicious Fresh Blueberry Cheesecake with a homemade crust:

Ingredients:

For the Crust:

• 1 1/2 cups graham cracker crumbs
• 1/3 cup melted butter
• 2 tablespoons granulated sugar

For the Cheesecake Filling:

• 4 (8-ounce) packages cream cheese, softened
• 1 cup granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup sour cream
• 1 cup fresh blueberries

For the Blueberry Topping:

• 2 cups fresh blueberries
• 1/2 cup granulated sugar
• 2 tablespoons water
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch (dissolved in 2 tablespoons water)

Instructions:

1. Preheat the Oven: Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan with butter or non-stick cooking spray.
2. Make the Crust: In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Press the mixture evenly into the bottom of the prepared springform pan. Use the back of a spoon to create an even crust. Bake the crust in the preheated oven for 10 minutes. Remove from the oven and let it cool while you prepare the filling.
3. Prepare the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add the sugar and beat until well combined. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and sour cream until smooth. Gently fold in the fresh blueberries.
4. Bake the Cheesecake: Pour the cheesecake filling over the prepared crust. Smooth the top with a spatula. Place the springform pan on a baking sheet and bake in the preheated oven for about 55-60 minutes, or until the center is set and the edges are slightly golden. The center may still be slightly jiggly.
5. Make the Blueberry Topping: In a saucepan, combine the fresh blueberries, sugar, water, and lemon juice. Cook over medium heat until the blueberries start to release their juices. Stir in the dissolved cornstarch and continue to cook until the mixture thickens. Remove from heat and let it cool.
6. Chill the Cheesecake: Allow the cheesecake to cool in the oven with the door ajar for about an hour. Then, refrigerate for at least 4 hours or overnight for best results.
7. Add the Blueberry Topping: Once the cheesecake is thoroughly chilled, spread the blueberry topping over the top. You can also garnish with additional fresh blueberries if desired.
8. Serve and Enjoy: Release the cheesecake from the springform pan, slice, and serve. Enjoy your delicious Fresh Blueberry Cheesecake!

This recipe is sure to be a hit with blueberry and cheesecake lovers alike!