Classic Cheesecake With Blueberry Topping

Ingredients – Crust:

• 1 ½ cups graham cracker crumbs (about 10–12 full crackers)

• 2 tbsp brown sugar

• ½ tsp cinnamon (optional)

• 6 tbsp unsalted butter, melted

Ingredients – Filling:

• 4 (8 oz) packages cream cheese, softened

• 1 cup granulated sugar

• 1 tsp pure vanilla extract

• 4 large eggs

• 2/3 cup sour cream

• 2/3 cup heavy cream

Instructions:

1. Prepare Crust:

   • Preheat oven to 325°F (163°C).

   • Combine graham cracker crumbs, brown sugar, cinnamon (if using), and melted butter in a bowl. Stir until evenly moistened.

   • Press mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes. Let cool while preparing filling.

2. Make the Filling:

   • In a large bowl, beat softened cream cheese until smooth (about 2 minutes).

   • Add sugar and vanilla; mix until incorporated.

   • Add eggs one at a time, mixing just until combined—avoid overbeating.

   • Mix in sour cream and heavy cream until smooth.

3. Bake the Cheesecake:

   • Pour filling over the cooled crust.

   • Wrap the outside of the springform pan in foil and place in a large roasting pan. Pour in hot water to reach halfway up the sides (water bath method).

   • Bake for 60–70 minutes or until edges are set but center slightly jiggles.

   • Turn off oven, crack the door, and let cheesecake cool inside for 1 hour.

   • Remove from oven and cool completely at room temperature. Chill for at least 4 hours or overnight.

🫐 Brown Sugar & Maple Blueberry Topping

Ingredients:

• 2 cups fresh or frozen blueberries

• ¼ cup brown sugar (light or dark)

• 1 tbsp maple syrup

• 1 tbsp lemon juice (fresh)

• ½ tsp lemon zest

• Pinch of salt

• Optional: 1–2 tsp cornstarch + 1 tbsp water (for thicker topping)

Instructions:

1. In a saucepan over medium heat, combine blueberries, brown sugar, lemon juice, lemon zest, and a pinch of salt.

2. Stir occasionally until the blueberries begin to release their juices and soften—about 5 minutes.

3. Add maple syrup and simmer gently another 3–5 minutes.

4. If you prefer a thicker topping, stir in the cornstarch slurry and cook another 1–2 minutes until thickened.

5. Remove from heat and let cool before spooning over the chilled cheesecake.