Ingredients
Units
Scale
For Graham Cracker Crust you will need:
- 4 tablespoons unsalted butter
- 4 sheets graham cracker crumbs
- 3 tablespoons white sugar
- 1/2 teaspoon ground cinnamon
For Sour Cream Filling you will need:
- 8 ounces low fat cream cheese
- 1/2 cup sour cream
- 1/2 cup white sugar
- 2 large eggs
- Orange zest
- 1 teaspoon vanilla
For Homemade Blueberry Sauce you will need:
- 11/2 cups frozen blueberries
- 1/2 cup white sugar
- 3 tablespoons cornstarch
- 2 tablespoons butter
- Juice of 1 lemon
Instructions
- Preheat oven to 325 degrees F.
- Combine all ingredients for Graham cracker crust. Press firmly into bottom of pan and up the sides of the pan. Refrigerate 15 minutes.
- For the cheese filling, beat cream cheese in a stand mixer with paddle attachment until fluffy. Reduce speed to low, and add sour cream, sugar, eggs, lemon zest, and vanilla. Beat until well combined and pour into chilled crust. (Make sure not to over mix).
- Cook the cheesecake for about an hour or until the cake has set but is still wobbly in the center. Let the cheesecake cool on a wire rack.
- While the cake cools, combine all ingredients listed for the homemade blueberry sauce in a large saucepan over medium heat. Cook until the berries breakdown and the mixture thickens to a sauce-like consistency.
- Serve chilled and with a scoop of ice cream if desired!
- Prep Time: 10 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
