This cheesecake recipe is arguably the easiest and most rewarding recipe of its kind! It’s light, creamy and not too sweet. What else could you ask for in a cheesecake? Not much, I must say. I chose to make a blueberry sauce for the topping, but any other sauce could work: strawberry, raspberry, chocolate, anything.
The original cheesecake recipe is for a Strawberry Cheesecake ; and I used this recipe as a guideline for making the blueberry topping. Beware: once you make this recipe, you’ll be begged to make it again (and again)!
Ingredients for Cheesecake:
- about 10 graham crackers, crushed
- 3-4 tbsp butter, melted
- 2 8oz packages cream cheese, softened
- 1/3 cup sugar
- 1 lemon, both peel and juice
- 1 cup sour cream
- 3 eggs
Mix the graham cracker crumbs and butter together. Press this firmly onto the bottom of a prepared baking pan. Bake for 10 minutes at 325F. Let cool.
Beat the sugar, cream cheese, lemon juice, and lemon peel with an electric mixer. Then add the sour cream and mix well. Next add the eggs, one at a time, mixing between each addition. Pour this mixture into the crust and bake for about 50 minutes at 350F. Let cool.
Ingredients for Blueberry topping:
- 1-2 tbsp cornstarch
- 1 tbsp butter
- 3-4 cups blueberries
- 1/2 lemon, juice only
- 1 tbsp sugar
Put all of the ingredients in a saucepan and, on medium-low heat, cook until the mixture begins to thicken. Let cool.
Once both the cheesecake and blueberry sauce have cooled, pour the blueberry sauce onto the cheesecake, refrigerate, and enjoy!