Blueberry Cheesecake with Fresh Blueberries Sauce

Making your own cheesecake is easier and faster than you think! In this quick, easy, and delicious recipe, you'll be able to enjoy a delicious cheesecake that's better than store-bought cheesecake.This recipe is perfect for beginners and will be easy enough for you to follow, even if you're a novice cook. Plus, this cheesecake is incredibly delicious and will perfectly capture the flavor of fresh blueberries. If you're looking for a delicious and easy cheesecake recipe, make this one! Thats Why I'll Never Buy Store Cheesecake Again After Making This🥰

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For The Crust:
2 cups cinnamon, graham cracker crumbs
1/3 Cup Sugar
6 tablespoons of organic butter, melted

For the Cheesecake:
3 8 ounce packages of organic cream cheese, softened
One cup, organic, sour cream
One and 1/4 cup of pure cane sugar
2 teaspoons vanilla extract
Three large organic eggs +2 egg yolks at room temperature
3 tablespoons of all purpose, flour.
A half a cup of organic heavy whipping cream

For The Blueberry Sauce:
1 1/2 cups of fresh or frozen blueberries.
1/3 cup of sugar.
3 tablespoons of water.

Preheat oven to 325 degrees F
CRUST:
Lightly coat the inside of a 9 inch springform pan with nonstick spray. Pause, graham crackers, and sugar in a food processor until crumbly. Or you can use a rolling pan and a Zip loc bag like I did in the recipe. For Intuit mixing bowl and gradually add melted butter until combined. Fresh crust firmly and evenly into the bottom of the pan. Set aside.

Blueberry Sauce:
In a small sauce pan, bring the blueberry sugar and water to a gentle, simmer and cook for 10 to 15 minutes until slightly thickened. Set aside to cool.

Cheesecake Filling:
Pour filling evenly into the prepared crust. Wrap the bottom and sides of the springform pan with two layers of tinfoil. Place the cheesecake pan into a large deep baking dish and fill it halfway with water to create a water bath. Place the baking dish in the oven.
Cheesecake for one hour and 25 minutes. Turn the oven off and allow that cheesecake to sit undisturbed for 55 minutes. Caution do not open the oven door during this time.

Remove the pan from the oven and transfer the cheesecake to a cooling rack pool completely cover loosely with plastic wrap and refrigerate for at least six hours.

When ready to serve, loosen the sides of a springform gently around the edge of the cage, remove the pan and transfer the cake serving dish.

Spread blueberry sauce on top slice and play with additional blueberry sauce, if desired.

Bon appétit💛👩‍🍳