Blueberry Cheesecake

Ingredients

For blueberry puree

• 2 cups blueberries
• 2 tablespoons granulated sugar
• 2 tablespoons lemon juice

For crust

• 9 graham crackers, finely crushed
• 5 tablespoons butter, melted
• 1/4 cup granulated sugar

For cheesecake

• 4 (8-oz.) blocks cream cheese, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tablespoon pure vanilla extract
• 1/4 cup sour cream
• 2 tablespoon all-purpose flour
• 1/4 teaspoon kosher salt
• 1 cup blueberry puree

For topping

• Whipped cream
• Blueberries

Directions

1. Preheat oven to 325F. In food processor, blend bluebrries until no large chunks remain.
2. In saucepan over medium heat, add blueberry puree, sugar, and lemon juice. Bring to boil, then reduce heat. Let simmer until slightly reduced, stirring occassionally, about 10 minutes. Let cool to room temperature.
3. For crust: In large bowl, mix graham crackers, melted butter, and sugar. Press into bottom and up sides of 8″ or 9″ springform pan.
4. For cheesecake: In large bowl using hand mixer, beat cream cheese and sugar until no lumps remain. Add eggs one at a time then stir in vanilla and sour cream. Add flour and salt; beat until just combined. Fold in blueberry puree.
5. Pour mixture over crust. Wrap bottom of pan in aluminum foil, then place in large roasting pan. Pour in enough boiling water to come halfway up baking pan.
6. Bake until center of cheesecake slightly jiggles, about 1 hour 30 minutes. Turn off heat, prop open oven door, then let cheesecake cool in oven, 1 hour.
7. Remove foil and refrigerate cheese until completely chilled, at least 5 hours or overnight.
8. When serving, top cheesecake with whipped cream and blueberries.

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