Blueberry Cheesecake

Ingredients:

For the crust:

For the filling:

For the blueberry topping:

Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan.
In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter until well mixed.
Press the mixture evenly into the bottom of the prepared springform pan.
Bake the crust in the preheated oven for 8-10 minutes, then remove and let it cool while you prepare the filling.

In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy.
Add the eggs, one at a time, mixing well after each addition.
Stir in the vanilla extract and sour cream until fully incorporated and smooth.

Pour the filling over the cooled crust in the springform pan.
Smooth the top with a spatula to ensure an even layer.
Bake the cheesecake in the preheated oven for 45-50 minutes, or until the edges are set and the center is slightly jiggly.
Turn off the oven and leave the cheesecake inside with the door slightly ajar for about 1 hour to cool gradually.

In a saucepan, combine the blueberries, sugar, water, and lemon juice.
Cook over medium heat, stirring occasionally, until the blueberries start to burst and release their juices.
Stir in the cornstarch mixture and continue to cook until the mixture thickens, about 2-3 minutes.
Remove from heat and let the blueberry topping cool completely.

Once both the cheesecake and blueberry topping are completely cooled, spread the blueberry topping over the top of the cheesecake.
Chill the cheesecake in the refrigerator for at least 4 hours, or preferably overnight, to set.
Before serving, run a knife around the edge of the springform pan to loosen the cheesecake, then remove the sides of the pan.

Slice and serve the cheesecake chilled, garnished with additional fresh blueberries if desired.

Room Temperature Ingredients: Make sure your cream cheese, eggs, and sour cream are all at room temperature before beginning to ensure a smooth and creamy cheesecake batter.
Avoid Overmixing: Be careful not to overmix the cheesecake batter once the eggs are added. Overmixing can incorporate too much air into the batter, leading to cracks during baking.
Water Bath: To prevent cracking, you can bake the cheesecake in a water bath. Simply wrap the bottom of the springform pan in foil and place it in a larger baking dish filled with hot water before baking.
Cooling Time: Allowing the cheesecake to cool gradually in the oven with the door ajar helps prevent cracking. Then, chilling the cheesecake in the refrigerator for several hours or overnight ensures it sets properly before serving.
Variations: Feel free to use other fruits for the topping, such as strawberries, raspberries, or a combination of berries, for a different flavor twist.