Cheesecake with European Blueberries

Cheesecake with Blueberries from Europe

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Ingredients:

For the Crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted

For the Cheesecake Filling:

  • 4 (8-ounce) packages cream cheese, softened
  • 1 1/4 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 1/2 cup sour cream
  • 1/2 cup heavy cream

For the Blueberry Topping:

  • 2 cups fresh European blueberries
  • 1/2 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1/2 cup water
  • 1 tablespoon lemon juice

Instructions:

  1. Preheat the oven: Preheat your oven to 325°F (163°C).

  2. Prepare the Crust:

    • In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter.
    • Press the mixture firmly into the bottom of a 9-inch springform pan, creating an even crust.
    • Bake the crust in the preheated oven for 10 minutes, then remove and set aside to cool.

  3. Make the Cheesecake Filling:

    • In a large mixing bowl, beat the cream cheese until smooth.
    • Add the granulated sugar and vanilla extract, and continue to beat until well combined.
    • Add the eggs one at a time, mixing well after each addition.
    • Stir in the sour cream and heavy cream until the batter is smooth.

  4. Assemble and Bake:

    • Pour the cheesecake filling over the prepared crust in the springform pan.
    • Tap the pan gently on the counter to remove any air bubbles.
    • Place the pan on a baking sheet to catch any potential leaks, and then bake in the preheated oven for 45-50 minutes, or until the edges are set, but the center is slightly jiggly.

  5. Cool and Chill:

    • Turn off the oven and crack the oven door, allowing the cheesecake to cool gradually for about an hour.
    • Remove the cheesecake from the oven and refrigerate for at least 4 hours or overnight to set.

  6. Prepare the Blueberry Topping:

    • In a saucepan, combine the fresh blueberries, sugar, cornstarch, water, and lemon juice.
    • Cook over medium heat, stirring frequently, until the mixture thickens and the blueberries burst. This should take about 5-7 minutes.
    • Remove the European blueberry topping from heat and let it cool to room temperature.

  7. Serve:

    • Once the cheesecake has chilled and the European blueberry topping has cooled, pour the European blueberry topping over the cheesecake.
    • Carefully remove the cheesecake from the springform pan, and slice to serve.

Enjoy your homemade European Blueberry Cheesecake, a classic American dessert!