Description
A creamy cheesecake topped with a sweet blueberry compote.
Ingredients
Scale
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup sour cream
- 1 1/2 cups fresh blueberries
- 1/4 cup water
- 2 tablespoons cornstarch
Instructions
1. Prepare the Crust:
- Preheat oven to 325°F (160°C) and grease a 9-inch springform pan.
- Mix graham cracker crumbs and melted butter, pressing the mixture into the bottom of the pan to form the crust.
- Beat together cream cheese and sugar until smooth. Add vanilla and eggs, beating until fully incorporated. Fold in sour cream.
- Pour the cream cheese mixture over the crust and bake for 50 minutes until the center is set. Cool to room temperature.
- In a small saucepan, combine blueberries, water, cornstarch, and a tablespoon of sugar. Cook on medium heat until thickened.
- Once cooled, spread the blueberry compote over the cheesecake. Refrigerate for at least 4 hours before serving.
Notes
You can customize the seasonings to taste.