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The texture on this Velvety New York Style Cheesecake is amazingly smooth and the semi-tart blueberry topping is a perfect match! It’s simple to make and difficult to screw up. This recipe was inspired by Ina Garten’s Cheesecake. I hope you give it a try!
PRINT THIS RECIPE: http://bit.ly/printblueberrycheesecake
springform pan – http://amzn.to/20yOAmb
KitchenAid mixer – http://amzn.to/20yOF9e
measuring cup – http://amzn.to/1RAqDoh
measuring spoons – http://amzn.to/1kxUJy0
The Crust –
1 ½ cups graham cracker crumbs
6 Tbsp (3/4 stick) melted, unsalted butter
1 Tbsp sugar
The Cheesecake –
2 ½ lb cream cheese (5 blocks – 8oz each) at room temperature
1 ½ cups sugar
¼ cup sour cream
7 whole large eggs (at room temp)
1 ½ tsp vanilla extract
4 cups frozen blueberries
2 tsp cornstarch
¼ cup water
1 Tbsp lemon juice
2 Tbsp sugar
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