Blueberry Cheesecake

Recipe View Preheat the oven to 325°F (165°C).

Recipe View In a bowl, combine graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Mix well until the mixture resembles wet sand. Press the mixture firmly into the bottom of a 9-inch springform pan to create an even crust. (5 minutes)

Recipe View In a large mixing bowl, mash the softened cream cheese until it is smooth and creamy. Gradually beat in the sour cream, ¾ cup of sugar, flour, and vanilla extract until well combined. Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next. Pour the cheesecake mixture evenly over the prepared graham cracker crust. (15 minutes)

Recipe View Bake in the preheated oven until the cheesecake is firm to the touch, with a slight jiggle in the center. This usually takes about 1 hour. If the top begins to brown too quickly, you can tent it loosely with aluminum foil.

Recipe View Once baked, turn off the oven and let the cheesecake cool inside with the door slightly ajar for 1 hour. This helps prevent cracking. After 1 hour, remove the cheesecake from the oven and let it cool completely at room temperature.

Recipe View Cover the cooled cheesecake and refrigerate for at least 4 hours, or preferably overnight, to allow it to chill thoroughly. (4 hours)

Recipe View Once chilled, carefully remove the cheesecake from the springform pan by loosening the edges with a thin knife and releasing the springform latch. Transfer the cheesecake to a serving platter. (5 minutes)

Recipe View Arrange the frozen blueberries evenly over the top of the cheesecake. In a small saucepan, melt the blueberry jelly over low heat, stirring constantly until smooth and glossy. Spoon the melted jelly evenly over the blueberries to create a beautiful glaze. (10 minutes)

Recipe View Return the glazed cheesecake to the refrigerator for at least 30 minutes to allow the glaze to set before serving. Enjoy! (30 minutes)