Ravenclaw Blueberry Cheesecake Delightful and Easy Recipe

Ingredients

• 1.5 cups graham cracker crumbs
• 0.5 cups unsalted butter, melted
• 1 tablespoon sugar
• 16 oz cream cheese, softened
• 1 cup sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup sour cream
• 2 cups fresh blueberries
• 2 tablespoons cornstarch
• 1 zest lemon
• 1 tablespoon lemon juice

Instructions

1. Preheat your oven to 325°F (160°C).
2. In a mixing bowl, combine graham cracker crumbs, melted butter, and 1 tablespoon of sugar, stirring until the mixture resembles wet sand.
3. Press the crumb mixture firmly into the bottom of a 9-inch springform pan to create the crust. Bake for 10 minutes, then remove and let it cool.
4. In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add 1 cup of sugar and continue mixing until fully combined and fluffy.
5. Add eggs, one at a time, beating well after each addition. Mix in the vanilla extract, sour cream, lemon zest, and lemon juice until smooth.
6. In a separate bowl, toss the fresh blueberries with cornstarch until well coated. Gently fold the blueberries into the cheesecake batter.
7. Pour the blueberry cheesecake mixture over the cooled crust in the springform pan, smoothing the top with a spatula.
8. Bake for 55-60 minutes, or until the center is set and the edges are lightly golden. The cheesecake may still have a slight jiggle in the middle.
9. Once baked, turn off the oven and crack the door open. Let the cheesecake cool in the oven for at least an hour to prevent cracking.
10. After the cheesecake is cool to room temperature, refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld.
11. Once chilled, carefully run a knife around the edges of the pan, then remove the sides of the springform.