Blueberry Delight (Printable Version)
# What You’ll Need:
01 -
1 1/2 cups blueberries.
02 -
3 large eggs.
03 -
2 cups graham cracker crumbs.
04 -
1/2 cup melted butter.
05 -
16 ounces softened cream cheese.
06 -
3 tablespoons sugar for the base.
07 -
1 cup sugar to sweeten the filling.
08 -
1/2 cup sour cream.
09 -
1 teaspoon vanilla extract.
10 -
1/4 cup sugar for making the berry sauce.
11 -
2 tablespoons water.
12 -
1 tablespoon lemon juice.
13 -
1 teaspoon cornstarch stirred into water.
# Steps To Make It:
01 -
Let it sit in the fridge for at least four hours, or overnight if you’ve got the patience.
02 -
Once it’s done baking, turn the oven off, crack the door open, and let it cool slowly right there.
03 -
Slide it into the oven and bake for about 50 to 60 minutes.
04 -
Pour the rest of the blueberry sauce on top and give it one more swirl.
05 -
Spread the last of the filling over what you’ve got so far.
06 -
Spoon in half the blueberry sauce next, then swirl it through the filling.
07 -
Spread half the creamy filling all across the crust.
08 -
Stir in vanilla and sour cream. That’s it for the filling.
09 -
Beat in the eggs—just one at a time so things stay smooth.
10 -
Mix the cream cheese and sugar until there aren’t any lumps left.
11 -
Let the blueberry sauce just hang out and cool down on the counter.
12 -
Pour in the cornstarch mix and cook till it looks nice and thick.
13 -
Dump the blueberries, their sugar, some water, and the lemon juice into your pot and warm it up.
14 -
Squash the crumbly mix into the bottom of the springform pan so it’s packed tight.
15 -
Stir together the graham cracker crumbs, melted butter, and the crust sugar till it kinda looks like damp sand.
16 -
Crank the oven on to 325°F and let it heat up while you work.
# Extra Notes:
01 -
Let it cool super slowly to keep it from cracking.
02 -
You get better flavor if you make it a day or two before you want it.
03 -
Top it off with berries right before serving for a nice touch.