Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- 1/3 cup melted unsalted butter
- 2 tablespoons granulated sugar
- 1/4 teaspoon ground cinnamon (optional)
- 32 oz (four 8oz blocks) full-fat cream cheese, softened to room temperature
- 1 cup granulated sugar
- 1 cup sour cream, room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 4 large eggs, room temperature
- 2 cups fresh or frozen blueberries
- 1/3 cup granulated sugar
- 1 tablespoon cornstarch dissolved in 2 tablespoons water
- 1 tablespoon lemon juice
Instructions
- Preheat your oven to 325°F (160°C). In a medium bowl, mix the graham cracker crumbs, melted butter, sugar, and cinnamon until the mixture resembles wet sand. Press the mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan. Bake the crust for 10 minutes, then remove it from the oven and let it cool completely while you prepare the filling.
- In a large mixing bowl or a stand mixer fitted with the paddle attachment, beat the softened cream cheese and sugar on medium speed until perfectly smooth and creamy. Scrape down the sides of the bowl often. Add the sour cream, vanilla extract, and lemon juice, and mix until combined. Lower the speed and add the eggs one at a time, mixing just until the yellow disappears. Do not overmix at this stage to avoid incorporating too much air.
- Pour the cheesecake batter over the cooled crust and smooth the top with a spatula. Place the pan in the oven and bake for 65 to 75 minutes. The edges should be set and slightly puffed, but the center should still have a slight jiggle like Jell-O. Turn off the oven and crack the door open slightly, letting the cheesecake cool inside for one hour. This gradual cooling prevents cracks. Afterward, remove it from the oven and let it reach room temperature before refrigerating for at least 6 hours, or preferably overnight.
- In a small saucepan over medium heat, combine the blueberries, sugar, and lemon juice. Cook for about 5 minutes until the berries begin to burst and release their juices. Stir in the cornstarch slurry and simmer for another 1-2 minutes until the sauce thickens. Remove from heat and let the topping cool completely before pouring it over the chilled cheesecake.
- Run a thin knife around the edge of the springform pan before releasing the sides. Slice the cheesecake using a warm, clean knife for the neatest portions. Spoon a generous amount of the blueberry topping over each slice and serve cold.
- Cook Time: 1 hour 45 minutes (plus cooling and chilling time)