Description
Indulge in the creamy richness of this Blueberry Cheesecake, a perfect balance of tangy sweetness and velvety smoothness that will delight your taste buds. The luscious blueberry topping adds a burst of fruity flavor to every bite, making this dessert a true crowd-pleaser for any occasion.
Ingredients
Scale
Cheesecake Base:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
Cheesecake Filling:
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1 tablespoon all-purpose flour
Blueberry Topping:
- 1 1/2 cups fresh or frozen blueberries
- 1/4 cup water
- 2 tablespoons cornstarch
- 2 tablespoons lemon juice
- 2 tablespoons sugar (for topping)
Instructions
- Preheat the oven: Heat the oven to 325°F.
- Prepare the base: Mix graham cracker crumbs, sugar, and melted butter. Press into a pan and bake.
- Make the filling: Beat cream cheese and sugar, add eggs, vanilla, sour cream, and flour. Pour over the crust and bake.
- Cool and chill: Let the cheesecake cool in the oven, then refrigerate for at least 4 hours.
- Prepare the topping: Cook blueberries, water, cornstarch, lemon juice, and sugar until thickened. Cool and spoon over the chilled cheesecake.
Notes
- You can make the blueberry topping in advance and store it in the fridge for up to 5 days.
- For an extra-smooth filling, bring all ingredients to room temperature before mixing.
- Frozen blueberries work just as well as fresh for the topping.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 28g
- Sodium: 280mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 105mg
