Blueberry Compote Cheesecake Recipe - Creamy & Fruity Delight
Indulge in this creamy Blueberry Compote Cheesecake with a graham cracker crust and fresh blueberry topping. Perfect for special occasions or everyday dessert.
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Cooking tools:
- Springform pan
- Mixing bowl
- Oven
- Measuring cup
- Measuring spoon
- Spoon
- Hand mixer
- Spatula
- Saucepan
- Stove
- Whisk
- Cooling rack
- Refrigerator
- Serving platter
- Chef's knife
- Fine-mesh sieve
Ingredients
- 1 ½ cups graham cracker crumbs.
- 1/4 cup granulated sugar.
- 1/2 cup unsalted butter, melted.
- 24 oz cream cheese, softened.
- 1 cup granulated sugar.
- 1 tsp vanilla extract.
- 3 large eggs.
- 1/4 cup sour cream.
- 1/4 cup all-purpose flour.
- 2 cups fresh or frozen blueberries.
- 1 tbsp lemon juice.
- 1 tbsp cornstarch (optional).
- 1 tbsp water (if using cornstarch).
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