Easy Cheesecake with Blueberry Topping

Photo by Anthony N.
Adapted from food.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from food.com

Ingredients

  • For the Cheesecake:

  • 1

    store-bought graham cracker crust

  • 8

    ounces cream cheese

  • 1

    ⁄4-1⁄2 cup sugar

  • 1

    ⁄2-1 cup sour cream

  • 2

    eggs

  • 1

    ⁄2 teaspoon vanilla

  • For the Topping:

  • 4

    cups frozen blueberries

  • 2

    tsp cornstarch

  • 1/4

    cup water

  • 1

    Tbsp lemon juice

  • 2

    Tbsp sugar

Directions

For the Cheesecake: Cream together cream cheese and sugar. Mix in sour cream and then eggs and vanilla until well blended. Pour into pie crust. Bake 25-30 minutes, or until 2-inch circle in middle jiggles when shook. (optional) Spread with sour cream. Cool. For the Topping: In a medium saucepan over medium heat, combine 2 Tbsp sugar, 1/4 cup water, 2 tsp cornstarch and 1 Tbsp lemon juice. As soon as it starts to thicken, add 4 cups of blueberries and cook until lightly bubbly. Don’t boil. Let cool to room temp and spread on top of the cheesecake when serving. You can make this sauce ahead of time and serve the next day as well.

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