– 1 lb Blueberries Fresh or frozen. I used frozen – ½ cup White granulated sugar – ⅓ cup Water – 2 tablespoon Lemon juice – 1 tablespoon Cornstarch – 2 ½ cups Graham cracker crumbs 2 packets of graham crackers. Or use any other biscuit. – ¼ cup White granulated sugar – 10 tablespoon Unsalted butter melted – 24 oz Cream cheese room temperature – ½ cup White granulated sugar – 1 teaspoon Pure vanilla extract – ⅛ cup Sour cream room temperature or use plain yogurt – ⅔ cup Blueberry sauce cooled – 1 ¼ cup Heavy cream cold – ⅓ cup Powdered sugar
Mix blueberries, sugar, water, lemon juice, and cornstarch in a medium saucepan. Cook on medium until juices escape and simmer.Cook until thick. Approximately 5 minutes. Pour into heatproof dish.
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Nonstick baking spray a 9-inch springform pan. Place parchment paper on the bottom and spray again.Graham crackers into tiny crumbs using a blender. Stir sugar and melted butter into crumbs with a fork.
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Put crumbs in pan. Press the crust up the pan sides with your hands. Then, compress the crust with a measuring cup bottom.Freeze while making batter.
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Freeze a metal whisk-attached bowl for 10 minutes.Cream cheese and sugar should be beat on high for 2 minutes until light and creamy. Mix vanilla, sour cream, and blueberry sauce on low until blended. Disconnect the mixer.
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Beat heavy cream and powdered sugar on high speed in the chilled bowl until stiff peaks form.Add half the whipped cream to the cream cheese.
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Carefully fold the whipped cream with a rubber spatula until combined. Add the remaining whipped cream. Be cautious to avoid deflating the whipped cream. Doing so prevents cheesecake from setting.
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Add batter to springform pan. Under foil, refrigerate 6 hours or overnight.Remove foil, springform pan, and parchment after chilling. Add leftover blueberry sauce. Consider adding ½ cup of fresh blueberries to the sauce for a blueberry punch.
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