– 1 cup fresh or frozen blueberries
– 1/4 cup granulated sugar
– 1 tablespoon lemon juice
– 1 tablespoon cornstarch mixed with 1 tablespoon water
Instructions:
1. Prepare the Crust:
– Preheat your oven to 325°F (160°C).
– In a medium bowl, mix the graham cracker crumbs and sugar. Add the melted butter and stir until the crumbs are evenly coated and the mixture resembles wet sand.
– Press the mixture firmly into the bottom of a 9-inch springform pan, covering the bottom and slightly up the sides.
– Bake the crust for 8-10 minutes, until golden brown. Remove from the oven and set aside to cool.
2. Make the Blueberry Swirl:
– In a small saucepan, combine the blueberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the blueberries start to release their juices, about 5 minutes.
– Add the cornstarch mixture and continue to cook until the sauce thickens, about 2 minutes.
– Remove from heat and let the blueberry sauce cool to room temperature.
3. Prepare the Cheesecake Filling:
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