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Welcome to the delightful world of blueberry cheesecake, a dessert that perfectly marries the creamy, rich texture of classic cheesecake with the vibrant burst of fresh blueberries. This dessert is not only a feast for the taste buds but also a visual delight, making it an ideal centerpiece for any occasion—be it a family gathering, a birthday celebration, or simply a sweet indulgence for yourself.

Indulge in the Creamy Delight of the Best Blueberry Cheesecake

Dive into the world of delicious desserts with this homemade blueberry cheesecake! Experience the perfect blend of creamy cheesecake, a crunchy graham cracker crust, and a vibrant blueberry topping. It's easy to make and an impressive addition to any gathering. Whether for a birthday or a simple indulgence, this recipe is sure to delight everyone. Discover your new favorite dessert today! #BlueberryCheesecake #Dessert #Baking #HomemadeTreats #SweetTooth
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Ingredients
  

For the Crust:

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

¼ cup granulated sugar

1 teaspoon cinnamon (optional)

For the Cheesecake Filling:

3 (8 oz) packages cream cheese, softened

1 cup granulated sugar

1 teaspoon vanilla extract

3 large eggs

1 cup sour cream

¼ cup all-purpose flour

For the Blueberry Topping:

2 cups fresh blueberries

½ cup granulated sugar

1 tablespoon lemon juice

1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)

Instructions
 

Prepare the Crust:

    Preheat your oven to 325°F (160°C). In a mixing bowl, combine graham cracker crumbs, melted butter, sugar, and cinnamon (if using). Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove from the oven and let it cool.

      Make the Cheesecake Filling:

        In a large mixing bowl, beat the cream cheese with an electric mixer until smooth. Gradually add in sugar and vanilla, blending well. Add the eggs one at a time, mixing after each addition. Finally, add in sour cream and flour, mixing until completely combined and smooth.

          Bake the Cheesecake:

            Pour the cheesecake filling over the prepared crust. Tap the pan on the counter to release any air bubbles. Bake for 50-60 minutes, or until the edges are set but the center is still slightly jiggly. Turn off the oven and crack the door, allowing the cheesecake to cool inside for an hour.

              Prepare the Blueberry Topping:

                In a saucepan over medium heat, combine fresh blueberries, sugar, and lemon juice. Cook until the blueberries start to burst, about 5-7 minutes. Stir in the cornstarch mixture and cook until thickened, about 2 minutes. Remove from heat and let it cool slightly.

                  Assemble the Cheesecake:

                    Once the cheesecake has cooled to room temperature, pour the blueberry topping over the cheesecake evenly. Cover with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.

                      Serve:

                        Carefully remove the cheesecake from the springform pan. Slice and serve chilled, garnished with additional blueberries or whipped cream if desired. Enjoy your creamy blueberry delight!

                          Prep Time: 30 minutes | Total Time: 6 hours (including cooling time) | Servings: 12