Blueberry Cheesecake II

1. Preheat the oven to 350°F.
2. Make the Crust: Combine graham cracker crumbs, melted butter, and sugar. Mix well.
3. Use a springform pan where the sides loosen and the bottom comes out. Spoon crumb mixture into the springform pan. Press the crumbs evenly into the bottom of the pan using a spoon.
4. Bake for 8 minutes. Let it cool down.
5. Make the Filling: Increase oven temperature to 450°F. Place the center rack 1 level lower than the center.
6. Mix the cream cheese and sugar in a bowl with an electric mixer. Mix for at least 5 minutes until light and fluffy. Scrape the bowl down as necessary to avoid cream cheese lumps.
7. Reduce the speed to medium. Add eggs, 1 at a time.
8. Reduce speed to low. Add sour cream and vanilla. Mix well and pour into crust.
9. Bake for 15 minutes at 450°F.
10. Reduce oven temperature to 225°F. Bake for 1 hour and 15 minutes.
11. Do not open the door immediately. Let cheesecake stand in turned off oven for 1 hour.
12. Remove cheesecake from the oven. Let it cool down and refrigerate until chilled.
13. Make the Topping: Combine the sugar, cornstarch, water, and lemon juice in a medium saucepan. Cook over medium heat until thickened.
14. Add blueberries and cook until lightly bubbly. Do not let the mixture boil.
15. Let topping cool. Spoon over top of the cheesecake before serving.

Tip

If you are going on a long trip and taking your cheesecake, you might want it to stay fresh for a long period. The solution is simply to store them in your Vaya Tyffyn lunchboxes! Not just your blueberry cheesecake, but any meal can be held for at least 5 hours!

Trivia

Desserts have a naturally high percentage of carbohydrates to help the brain and body produce chemicals such as serotonin that contribute to overall emotional well-being.