30ozcream cheese, full-fat, at room temperature (3 3/4 packages)
1largeegg
1/2cupwhipping cream, heavy, 35% b.f. cream
3/4teaspoonvanilla extract, or vanilla bean paste
Blueberry Sauce:
1 1/2cupsblueberries, fresh or frozen
1/3cupwhite granulated sugar
1Tablespooncornstarch
1/2cupwater
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Instructions
Pre-heat your oven to 350° F. (regular bake/not fan assisted). Grease the bottom and sides on an 8-inch spring form pan. (You can use a 9 or 10-inch but the cake will be thinner and baking time will differ.)
Take the graham cracker crumbs and sprinkle evenly over the bottom of the pan, just so it covers the bottom of the pan without any bare spots. Place the pan in the fridge while you prepare the filling.
In a large bowl (or the bowl of stand mixer), whisk together the sugar and the cornstarch. Beat in the cream cheese and then the egg. Slowly add in the whipping cream, beating constantly. Add the vanilla and mix well.
Remove the pan with cracker crumbs from the fridge. Pour this mixture into the prepared pan. Bake in the preheated 350° F. oven until the top is golden and the cheesecake appear set, about 40 to 45 minutes. Cool in the pan on a wire rack for 3 hours at room temperature, then refrigerate, 4 hours or more.
Prepare Blueberry Sauce: Combine sugar and cornstarch in small saucepan. Take 1/2 cup of the blueberries and crush with a fork. Add to the saucepan with 1/2 cup of water. Stir. Bring to a boil and cook until sauce is thickened and translucent. Remove from heat and add remaining 1 cup of blueberries. Allow to cool at room temperature.
Serve cheesecake drizzled with blueberry sauce.
Notes
Be sure to read the notes above this Recipe Card, where I share some valuable tips, options, substitutions and variations for this recipe!