Here is a delicious recipe to make blueberry cheesecake. This combination of creaminess and the acidic touch of blueberries is sure to be a hit. I hope you enjoy it!

Ingredients:

For the base:

1 1/2 cups vanilla cookie crumbs
1/3 cup melted butter
2 tablespoons sugar
For the filling:

3 packages (750 g) cream cheese, at room temperature
1 cup sugar
1 teaspoon vanilla extract
4 large eggs
1/2 cup sour cream
2 tablespoons all-purpose flour
For the blueberry coulis:

2 cups fresh or frozen blueberries
1/2 cup sugar
2 tablespoons lemon juice

Preparation:

Preheat the oven to 180°C. Grease a springform cake pan.

In a bowl, mix the cookie crumbs, melted butter and sugar. Press the mixture into the base of the mold to form the base of the cake.

In a large bowl, beat the cream cheese until smooth and lump-free.

Add the sugar and vanilla, and beat until well combined. Add the eggs, one at a time, beating well after each addition.

Add the sour cream and flour, and mix until the mixture is smooth and homogeneous.

Pour the cream cheese mixture over the cookie base in the mold.

Bake in the preheated oven for approximately 50-60 minutes, or until the center is almost set.

While the cake is baking, prepare the blueberry coulis. In a saucepan over medium heat, cook the cranberries, sugar, and lemon juice until the cranberries break down and the mixture thickens slightly. Then, remove it from the heat and let it cool.

After baking, let the cake cool to room temperature and then refrigerate for at least 4 hours or overnight.

Before serving, pour the blueberry coulis over the cake.

Now, enjoy your delicious blueberry cheesecake! You can garnish with additional cranberries and mint leaves if you wish. Enjoy!