Ingredients
Method
Preparation
- Line an 8 by 8-inch baking dish with aluminum foil or parchment paper, leaving a 2-inch overhang on all sides.
- In a bowl, mix graham cracker crumbs and melted butter until moistened. Press into the prepared baking dish and refrigerate.
- In a small microwave-safe bowl, combine 2 tablespoons of cold water with gelatin and whisk. Set aside.
- Whip the heavy cream in a mixing bowl until stiff peaks form.
- In another bowl, combine cream cheese and powdered sugar. Mix on low, then high until smooth and fluffy.
- Mix in sour cream and vanilla until well combined.
- Heat the gelatin mixture in the microwave for 10-15 seconds until dissolved, then let it cool slightly.
- Slowly drizzle the gelatin mixture into the cream cheese mixture while mixing. Fold in whipped cream gently.
- Spread the cream cheese mixture over the crust in the baking dish.
- Cover and chill in the refrigerator for about 3 hours until set.
Blueberry Sauce
- In a saucepan, combine blueberries, 4 tablespoons of juice, and sugar. Simmer, stirring frequently until half the blueberries burst.
- Mix the remaining juice with cornstarch and whisk into the blueberry mixture. Cook for another 30 seconds until thickened.
- Allow the sauce to cool and chill before serving over the cheesecake.
Serving
- Lift the cheesecake out of the dish using foil or parchment. Cut into squares and serve with blueberry sauce.
Notes
Store leftover cheesecake in the refrigerator for up to 5 days or freeze for up to 2 months. For variations, try a different crust or flavor additions.