There’s something about cheesecake that just feels special, isn’t there? For me, it’s pure nostalgia. Growing up, my family would gather at my grandparents’ house every Sunday for dinner. My mom—who had this effortless way of making everything feel magical—would almost always bring her blueberry cheesecake. I still remember sneaking spoonfuls of the batter when she wasn’t looking. (And yes, I always got caught because, apparently, licking the spoon doesn’t count as “cleaning it.”)
Fast forward to now, and this blueberry cheesecake has become my go-to for celebrations, Sunday dinners, or honestly, just because. It’s creamy, tangy, and topped with this jammy blueberry sauce that looks as good as it tastes. Plus, making it always brings me back to those moments with my mom in the kitchen, learning her little tips and tricks along the way.
So, if you’re looking for a dessert that feels like a warm hug in cake form, let’s do this.
What You’ll Need
For the Crust:
- 1 ½ cups (about 12 graham crackers) crushed into crumbs
(Tip: You can totally use pre-crushed crumbs, but smashing the crackers yourself? Very satisfying.) - 2 tablespoons sugar
- 5 tablespoons melted butter
For the Filling:
- 16 oz (two 8-oz blocks) cream cheese, softened
- ¾ cup sugar
- 3 large eggs, room temperature
- ½ cup sour cream
- 1 ½ teaspoons vanilla extract
- 2 tablespoons flour
- 1 cup fresh or frozen blueberries
For the Topping:
- 2 cups fresh blueberries, divided
- ½ cup sugar
- 2 tablespoons lemon juice
- 2 tablespoons water
- 2 teaspoons cornstarch
Step-by-Step Directions
Step 1: Make the Crust
CONTINUE READING ON THE NEXT PAGE 🥰💕
