This Blueberry Cheesecake is a show stopper every time we set it out for dessert! Packed with fresh blueberries in the cheesecake filling and smothered in a blueberry sauce topping, it’s a delicious and tasty dessert!
Preheat the oven to 325°. Pre-grease a 9" springform pan and set aside.
In a medium bowl, combined the graham cracker crumbs, sugar, light brown sugar and melted butter until combined. Press into the bottom of the spring form pan and set aside. Our recipe developer uses a 1/4 c to pack firmly into the bottom of the pan.
In a large bowl, mix together the cream cheese and sugar until combined. You want the mixture to be smooth and creamy.
Next, add in sour cream and vanilla extract until just combined.
Adding one egg at a time, add to the smooth cream cheese mixture.
Once the eggs have been incorporated, fold in 2 cups of fresh blueberries.
Pour the filling onto the top of the crust. Make for 45-50 minutes until the center is slightly jiggly. Allow the cheesecake to cool in the oven for about an hour with the door open. Once the cheesecake has cooled to room temperature, cover with plastic wrap and place in the refrigerator for as little as four hours, overnight is perfect!
While the cheesecake is baking, in a sauce pan, whisk the sugar and cornstarch together. Add in the water, lemon juice and fresh blueberries. Over medium heat cook for about 3-5 minutes until the blueberries release their juices and have softened. You want the mixture to be like a jam consistency. It should stick to the back of the spoon.
Remove from the heat and add in about 1 cup of fresh blueberries along with the butter. Stir until the butter has fully melted.
Transfer the jam to a heat proof container or mason jars and allow to cool in the refrigerator.
Once you are ready to serve, top the cheesecake with the blueberry sauce, serve and enjoy!
Notes
Room temperature – ensure that all of your ingredients are at room temperature. This will help ensure that the filling is smooth and creamy.Blueberries – you want to use fresh blueberries with this recipe as frozen blueberries will release moisture during the baking process within the filling and we don’t want that!Low temperature – we bake our cheesecakes at 325°. The lower temperature helps to ensure that the cheesecake bakes low, evenly and doesn’t burn the top of the cheesecake.