A luscious cheesecake with a creamy texture and a delightful blueberry topping.
Preheat your oven to 350°F (175°C).
Preheating ensures even baking from the start.
In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until the texture resembles wet sand.
Pressing the crust firmly ensures it holds together after baking.
Press the mixture into the bottom of a 9-inch springform pan. Bake for 5 minutes, then let it cool.
Allowing the crust to cool prevents it from mixing with the filling.
In a large bowl, beat the cream cheese until smooth. Add the sugar, flour, and salt, and mix until combined.
Room temperature cream cheese mixes more easily, avoiding lumps.
Add the eggs one at a time, mixing well after each addition.
Adding eggs gradually ensures a smooth batter.
Stir in the sour cream and vanilla extract, then gently fold in the blueberries.
Folding prevents the blueberries from breaking and coloring the batter.
Pour the filling into the cooled crust. Bake at 325°F (160°C) for 50 minutes, or until the center is slightly jiggly.
A water bath can help prevent cracks on the cheesecake surface.
Turn off the oven and let the cheesecake sit inside with the door slightly open for 20 minutes. Then, remove and cool completely.
Gradual cooling prevents the cheesecake from cracking.
In a bowl, mix the whipped cream and sour cream. Spread this mixture over the cooled cheesecake.
Chill the topping mixture before spreading for a firmer texture.
Refrigerate the cheesecake for at least 6 hours before serving.
Overnight chilling enhances the flavor and texture.
Slice and serve your cheesecake, garnished with additional blueberries if desired. Enjoy!
Use a warm knife for clean slices.
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