Ingredients with Measurements:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 1 1/2 cups blueberries
- 1/4 cup water
- 1/4 cup granulated sugar
- 1 tbsp cornstarch
Special equipment needed:
- 9-inch springform pan
- Electric mixer
- Saucepan
Step-by-step instructions:
1. Preheat the oven to 325°F.
2. In a bowl, mix the graham cracker crumbs, melted butter, and 1/4 cup of sugar until well combined.
3. Press the mixture into the bottom of a 9-inch springform pan and bake for 10 minutes. Let it cool.
4. In a large bowl, beat the cream cheese and 1 cup of sugar until smooth.
5. Add the eggs one at a time, beating well after each addition.
6. Mix in the vanilla extract and sour cream.
7. Pour the mixture over the crust and bake for 50-60 minutes or until the cheesecake is set.
8. Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours or overnight.
9. In a saucepan, combine the blueberries, water, 1/4 cup of sugar, and cornstarch.
10. Cook over medium heat, stirring constantly, until the mixture thickens and the blueberries burst.
11. Let the blueberry sauce cool to room temperature.
12. Pour the blueberry sauce over the cheesecake before serving.
Time:
Preparation time: 20 minutes
Cooking time: 60 minutes
Temperature:
325°F
Serving size:
8-10 servings
Nutritional information:
Calories: 570
Fat: 40g
Carbohydrates: 47g
Protein: 9g
Substitutions for ingredients:
- You can use digestive biscuits instead of graham crackers.
- You can use frozen blueberries instead of fresh ones.
Variations:
- You can use other berries such as raspberries or strawberries instead of blueberries.
- You can add lemon zest to the cheesecake mixture for a tangy flavor.
Tips and tricks:
- Make sure the cream cheese is at room temperature before mixing it.
- Do not overmix the cheesecake mixture as it can cause cracks.
- Run a knife around the edge of the cheesecake before removing it from the pan to prevent it from sticking.
Storage instructions:
- Store the cheesecake in the refrigerator for up to 5 days.
Reheating instructions:
- Serve the cheesecake cold.
Presentation ideas:
- Top the cheesecake with fresh blueberries and mint leaves.
Garnishes:
- Fresh blueberries
- Mint leaves
Pairings:
- Coffee
- Tea
Suggested side dishes:
- Fresh fruit salad
Troubleshooting advice:
- If the cheesecake cracks, it is still edible and can be covered with the blueberry sauce.
Food safety advice:
- Make sure the cheesecake is fully cooked before serving.
Food history:
- Cheesecake originated in ancient Greece and was served to athletes during the first Olympic games in 776 BC.
Flavor profiles:
- Sweet and tangy
Serving suggestions:
- Serve the cheesecake as a dessert after a meal.
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