New York Cheesecake with Blueberry Sauce

🥣 Instructions

1️⃣ Prep the Crust

1. Preheat oven to 325°F / 160°C.
2. Mix graham cracker crumbs, sugar, and melted butter.
3. Press firmly into the bottom of a 9-inch springform pan.
4. Bake 8–10 minutes, then cool.

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2️⃣ Make the Cheesecake Filling

1. Beat cream cheese until smooth.
2. Gradually add sugar and vanilla.
3. Add eggs one at a time, mixing gently.
4. Stir in sour cream and heavy cream until fully incorporated.

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3️⃣ Bake

1. Pour filling over crust.
2. Place pan in a water bath (wrap bottom in foil).
3. Bake 55–70 minutes, edges set and center slightly jiggly.
4. Let cool in oven 1 hour, then refrigerate at least 4 hours or overnight.

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4️⃣ Make the Blueberry Sauce

1. In a small saucepan, combine blueberries, sugar, and lemon juice.
2. Cook over medium heat 5–7 minutes until berries release juices.
3. For thicker sauce, add cornstarch mixture and cook 1–2 more minutes.
4. Let cool slightly before serving.

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5️⃣ Serve

• Slice cheesecake and spoon blueberry sauce over each slice.
• Optional: garnish with fresh blueberries or mint.

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💡 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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