Description
A delightful blueberry cheesecake that combines creamy cheesecake with a fruity topping, perfect for any occasion.
Ingredients
Scale
- 16 oz Cream Cheese
- 3/4 cup Granulated Sugar
- 1/2 cup Sour Cream
- 1 tsp Vanilla Extract
- 3 large Eggs
- 2 cups Fresh Blueberries
- 1/4 cup Granulated Sugar (for topping)
- 1 tbsp Cornstarch
- 1 tbsp Lemon Juice
- 1 1/2 cups Graham Cracker Crumbs
- 1/2 cup Unsalted Butter, melted
- 1/4 cup Sugar (for crust)
Instructions
- Preheat your oven to 325°F (160°C).
- Make the crust: In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until well combined and press into a 9-inch springform pan. Bake for 10 minutes and allow to cool.
- Prepare the cheesecake filling: Beat the cream cheese until smooth, then add the sugar, sour cream, and vanilla extract. Blend until smooth.
- Add the eggs one at a time, mixing on low speed until just combined.
- Pour the cheesecake filling over the cooled crust and bake for about 50 minutes.
- Make the blueberry topping: In a saucepan, combine blueberries, sugar, cornstarch, and lemon juice. Cook over medium heat for 5-7 minutes until thickened.
- Combine the cooled blueberry topping over the cooled cheesecake.
- Chill in the refrigerator for at least 4 hours, preferably overnight.
Notes
Ensure cream cheese and eggs are at room temperature for easier mixing. To prevent cracks, introduce steam by placing a shallow pan of water in the oven while baking.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 22g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg