🥣 Instructions
1️⃣ Prep the Crust
- Preheat oven to 325°F / 160°C.
- Mix graham cracker crumbs, sugar, and melted butter.
- Press firmly into the bottom of a 9-inch springform pan.
- Bake 8–10 minutes, then cool.
2️⃣ Make the Cheesecake Filling
- Beat cream cheese until smooth.
- Gradually add sugar and vanilla.
- Add eggs one at a time, mixing gently.
- Stir in sour cream and heavy cream until fully incorporated.
3️⃣ Bake
- Pour filling over crust.
- Place pan in a water bath (wrap bottom in foil).
- Bake 55–70 minutes, edges set and center slightly jiggly.
- Let cool in oven 1 hour, then refrigerate at least 4 hours or overnight.
4️⃣ Make the Blueberry Sauce
- In a small saucepan, combine blueberries, sugar, and lemon juice.
- Cook over medium heat 5–7 minutes until berries release juices.
- For thicker sauce, add cornstarch mixture and cook 1–2 more minutes.
- Let cool slightly before serving.
5️⃣ Serve
- Slice cheesecake and spoon blueberry sauce over each slice.
- Optional: garnish with fresh blueberries or mint.
💡 Tips
- Use full-fat cream cheese for a rich, smooth texture.
- Chill thoroughly before slicing for clean, neat pieces.
- Frozen blueberries work perfectly; no need to thaw.
- Sauce can be made ahead and stored in the fridge for 2–3 days.
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