Crust Ingredients
2 tablespoons sugar
4 tablespoons butter (melted)
Pinch of salt
1 ½ - 2 cups of graham cracker or digestive cookie crumbs
Directions: Crumb graham crackers in plastic bag manually or with food processor. Melt butter. Combine sugar, salt, butter, and graham crackers together - should be wet sand consistency. Line a spring-form pan with parchment paper and press crust mix into pan. Bake at 200°C / 400°F for 10 minutes.
Cake Ingredients
Two 8oz. bars of cream cheese (room temperature)
¾ cup granulated sugar
¼ cup sour cream (room temperature)
2 large eggs (room temperature)
2 teaspoons vanilla extract
2 tablespoons fresh lemon juice
¼ teaspoon salt
Directions
Mix cream cheese until smooth texture. Then cream together with sugar. Add in sour cream, eggs, vanilla, lemon juice, and salt. When smooth in texture, pour into pan with baked crust. Bake at 160°C / 320°F for 15 minutes, then decrease temperature to 140°C / 280°F for 40 minutes. When done, prop oven door open slightly and allow to cool for 1-2 hours before placing in fridge to chill overnight.
Blueberry Topping
1 cup blueberry (fresh or frozen)
1 teaspoon lemon juice
2 tablespoons of sugar
1 tsp of tapioca starch in water slurry (if using cornstarch, use ½ tsp instead)
Directions
In a pan on medium-high heat, add blueberries, sugar, and lemon juice. Gently press down on most blueberries to release juice. Add in starch slurry mixture to thicken juices. Mix in and remove from heat. Pour over chilled cheesecake and enjoy!
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