Graham cracker crumbs: 1 1/2 cups – forms the base.
Unsalted butter, melted: 1/3 cup – binds the crumbs.
Granulated sugar: 1/4 cup – adds sweetness.
For the Filling:
Cream cheese, softened: 16 ounces (two 8-ounce packages) – the main component of the cheesecake filling.
Powdered sugar: 1 cup – sweetens the filling.
Vanilla extract: 1 teaspoon – enhances flavor.
Heavy cream: 1 cup – whipped into stiff peaks, adds lightness and creaminess.
Fresh or frozen blueberries: 1 cup – for the blueberry mixture.
Granulated sugar: 2 tablespoons – sweetens the blueberries.
Water: 2 tablespoons – helps create a sauce.
Lemon juice: 1 tablespoon – adds brightness.
Cornstarch: 1 tablespoon mixed with 2 tablespoons of water – thickens the blueberry sauce.
Instructions
Prepare the Crust:
Mix the graham cracker crumbs, melted butter, and granulated sugar in a bowl until well combined.
Press the mixture firmly into the bottom of a 9-inch springform pan or a pie dish, creating an even layer. Chill in the refrigerator while preparing the filling.
Make the Blueberry Sauce:
In a saucepan over medium heat, combine the blueberries, granulated sugar, water, and lemon juice. Cook until the blueberries start to soften and release their juices, about 5 minutes.
Stir in the cornstarch slurry (cornstarch mixed with water) and continue cooking until the sauce thickens, about 2 minutes. Remove from heat and let cool to room temperature.
Prepare the Filling:
In a large mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth.
In another bowl, whip the heavy cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture until well combined.
Assemble the Cheesecake:
Spread half of the cream cheese filling over the chilled crust.
Spoon half of the cooled blueberry sauce over the filling and gently swirl with a knife or spatula.
Top with the remaining cream cheese filling, smoothing the top with a spatula.
Chill and Serve:
Refrigerate the cheesecake for at least 4 hours, or overnight, until set.
Before serving, top with the remaining blueberry sauce and fresh blueberries if desired.
