A light and airy cheesecake with intensely flavorful blueberry filling atop a heavenly graham cracker crust!
Cornstarch Blueberries Granulated sugar Water Lemon juice Graham cracker crumbs Unsalted butter Heavy whipping cream Cream cheese Vanilla extract
Let's get started
First dissolve cornstarch in water & set aside. Next in a heavy-bottomed pan, simmer blueberries, sugar, water, and lemon juice.
Cook until the blueberries break apart, and the sauce stops foaming. Stir constantly.
Then stir in the cornstarch mixture and bring the sauce to a boil. Cook until it has thickened and reduced.
Pour the sauce into a shallow heat-proof bowl. Cool uncovered, then chill in the fridge for 1-2 hours or overnight. It will thicken, resembling jelly in texture and appearance.
Create the crust by combining graham cracker crumbs, sugar, and melted butter in a bowl. Press the mixture into the bottom and halfway up the sides of a parchment-lined springform pan using a flat-bottomed cup.
Freeze the crust until you are done with the filling. In a large mixing bowl, whip the whipping cream and sugar until stiff peaks form. Transfer it to the fridge.
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