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Blueberry cheesecake is a dessert that holds a special place in the hearts of many dessert enthusiasts. This beloved treat combines the rich, creamy texture of cheesecake with the sweet, tart flavor of blueberries, creating a mouthwatering experience that is hard to resist. Whether enjoyed at a family gathering, a summer barbecue, or as an indulgent treat after dinner, blueberry cheesecake delights with its balance of flavors and textures.

Best Blueberry Cheesecake Digital Recipe,

Indulge in the heavenly flavors of the Best Blueberry Cheesecake Delight! This creamy dessert combines a buttery graham cracker crust, rich cheesecake filling, and a luscious homemade blueberry sauce for a treat that will impress your friends and family. Perfect for any occasion, this recipe is easy to follow and oh-so-rewarding. Click through to discover the step-by-step guide to creating this delightful dessert that will leave everyone craving more!
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Ingredients
  

For the crust:

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

⅓ cup sugar

1 teaspoon cinnamon

For the cheesecake filling:

4 (8 oz) packages cream cheese, softened

1 ¼ cups sugar

1 teaspoon vanilla extract

4 large eggs

1 cup sour cream

2 cups fresh blueberries (plus extra for topping)

For the blueberry sauce:

2 cups fresh blueberries

½ cup sugar

2 tablespoons cornstarch

1 tablespoon lemon juice

½ cup water

Instructions
 

Prepare the crust: Preheat your oven to 325°F (160°C). In a mixing bowl, combine the graham cracker crumbs, melted butter, sugar, and cinnamon. Mix until well combined.

    Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake in the preheated oven for 10 minutes. Remove and let it cool.

      Make the cheesecake filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add 1 ¼ cups sugar and mix until well combined.

        Add the vanilla extract and mix. Then, add the eggs one at a time, mixing on low speed after each addition just until combined.

          Mix in the sour cream until fully incorporated. Gently fold in 2 cups of fresh blueberries into the batter.

            Bake the cheesecake: Pour the cheesecake batter over the cooled crust. Bake for about 55-65 minutes or until the center is set but slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour to prevent cracking.

              Make the blueberry sauce: In a small saucepan over medium heat, combine 2 cups blueberries, ½ cup sugar, cornstarch, lemon juice, and water. Bring to a boil while stirring gently. Once boiling, let it cook for 2-3 minutes until thickened and the blueberries have softened. Remove from heat and let cool.

                After the cheesecake is completely cooled, pour the blueberry sauce over the top, spreading it evenly. Refrigerate the cheesecake for at least 4 hours, preferably overnight.

                  Serve: Carefully run a knife along the edges of the springform pan before removing the outer ring. Slice into pieces and serve chilled, topped with additional fresh blueberries if desired.

                    Prep Time: 30 minutes | Total Time: 6 hours | Servings: 12