Easy Cheesecake Recipe with Blueberry Topping (No Water Bath Required!)

Instructions

1. Combine graham cracker crumbs, sugar and melted butter – mix well. Pour into a 9 or 9 ½ inch springform pan. Use a large spoon to press the crumbs evenly into the bottom of the pan. Bake for 8 minutes. Let cool to room temperature.
2. Mix the cream cheese and sugar in the bowl of an electric mixer on medium-high speed using paddle attachment (or use an electric hand mixer).
3. Mix until light and fluffy (5 minutes), scrape the bowl down as necessary so you don't get chunks of cream cheese.
4. Reduce the speed to medium and add eggs, 1 at a time.
5. Reduce speed to low and add sour cream and vanilla.
6. Mix well and pour into crust.
7. Bake 15 minutes at 450°F.
8. Without opening the oven door, Reduce oven temperature to 225 °F and bake for 1 hour and 5 minutes to 1 hour and 15 minutes until the center is almost set. Try not to open the oven door because you will lose heat that way and it won't bake properly and may crack.
9. Remove cheesecake from the oven and cool cake to room temperature, then refrigerate until fully chilled.
10. When ready to serve the cheesecake, carefully run a butter knife around the sides of the cake. Unlatch and remove the springform pan. Serve the cake on the base of the pan.
11. In a medium saucepan over medium heat, combine the sugar, water, cornstarch and lemon juice. As soon as it starts to thicken, add blueberries and cook until lightly bubbly. Don’t boil. Let cool to room temp and spread on top of the cheesecake when serving. You can make this sauce ahead of time and serve the next day as well. This recipe is great for parties and is sure to please. Enjoy!