𝐁𝐥𝐮𝐞𝐛𝐞𝐫𝐫𝐲 𝐃𝐫𝐞𝐚𝐦 𝐂𝐡𝐞𝐞𝐬𝐞𝐜𝐚𝐤𝐞

Ingredients:

For the crust:

– 2 cups graham cracker crumbs

– 1/4 cup unsalted butter, melted

For the cheesecake:

– 24 oz (680g) cream cheese, softened

– 1 cup granulated sugar

– 1 cup sour cream

– 1 teaspoon vanilla extract

– 3 large eggs

– 1 cup fresh blueberries

For the topping:

– 1 cup fresh blueberries

– 1/4 cup granulated sugar

– 1 tablespoon lemon juice

– Whipped cream

– Fresh mint leaves

Instructions:

1. Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.

2. For the crust: In a bowl, mix graham cracker crumbs and melted butter. Press the mixture into the bottom of the prepared pan. Bake for 10 minutes, then let it cool.

3. For the cheesecake: In a large bowl, beat cream cheese until smooth. Add sugar and mix well. Beat in sour cream and vanilla extract. Add eggs one at a time, beating well after each addition. Gently fold in the fresh blueberries.

4. Pour the cheesecake batter over the cooled crust, spreading it evenly.

5. Bake for 60-70 minutes, or until the center is set and the edges are slightly golden. Turn off the oven and let the cheesecake cool inside with the door cracked open for 1 hour.

6. Refrigerate the cheesecake for at least 4 hours or overnight before removing from the pan.

7. For the topping: In a saucepan, combine blueberries, sugar, and lemon juice. Cook over medium heat until the blueberries burst and the mixture thickens. Let it cool before spreading over the chilled cheesecake.

8. Decorate with whipped cream, fresh blueberries, and mint leaves before serving.

Prep Time: 30 minutes | Baking Time: 60-70 minutes | Total Time: Approximately 5 hours | Servings: 12 slices