Optional Add-ins and Variations
- Lemon Zest: Adds a citrusy note to the cheesecake.
- Vanilla Beans: For a richer vanilla flavor.
- Other Fruits: Raspberries or strawberries can be used instead of blueberries.
3. Preparing the Ingredients
Making the Crust
- Crush Graham Crackers: Place graham crackers in a food processor and pulse until finely ground. You will need about 1 1/2 cups of crumbs.
- Mix with Butter: In a bowl, mix the crumbs with 1/3 cup of melted unsalted butter and 2 tablespoons of sugar until well combined.
- Press into Pan: Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer.
Preparing the Cheesecake Filling
- Beat Cream Cheese: In a large mixing bowl, beat 24 ounces of cream cheese until smooth and creamy.
- Add Sugar and Sour Cream: Gradually add 1 cup of granulated sugar and 1 cup of sour cream, beating until smooth.
- Add Eggs and Vanilla: Beat in 3 large eggs, one at a time, followed by 2 teaspoons of vanilla extract.
Preparing the Blueberry Topping
- Cook Blueberries: In a saucepan, combine 2 cups of blueberries, 1/4 cup of sugar, 1 tablespoon of lemon juice, and 1 tablespoon of cornstarch. Cook over medium heat, stirring constantly, until the mixture thickens and the blueberries start to break down.
- Cool: Remove from heat and let the topping cool to room temperature.
4. Assembling and Baking the Cheesecake
Assembling the Cheesecake
- Pour Filling into Crust: Pour the cheesecake filling over the prepared crust, spreading it evenly.
- Smooth the Top: Use a spatula to smooth the top of the cheesecake.
Baking to Perfection
- Bake: Preheat the oven to 325°F (165°C). Bake the cheesecake for 50-60 minutes, or until the center is set but still slightly jiggly.
- Cool Gradually: Turn off the oven and let the cheesecake cool in the oven with the door slightly open for about an hour. This helps prevent cracks.
5. Cooling and Serving
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