Blueberry Cheesecake Recipe
Indulge in the creamy decadence of this Blueberry Cheesecake, a classic dessert with a fruity twist. With a buttery graham cracker crust, velvety cream cheese filling, and a vibrant blueberry topping, this dessert is sure to impress.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Total Time: 6 hours
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Ingredients
Units
Scale
Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
Filling:
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 2 tablespoons all-purpose flour
Topping:
- 2 cups fresh or frozen blueberries
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch mixed with 2 tablespoons water
Instructions
- Preheat the oven: Preheat the oven to 325°F (160°C). Mix graham cracker crumbs, sugar, and melted butter in a bowl. Press into a 9-inch springform pan and bake for 8–10 minutes.
- Prepare the filling: Beat cream cheese until smooth. Add sugar and flour, then mix in eggs one at a time. Add vanilla and sour cream. Pour over crust and bake for 55–65 minutes.
- Cool and chill: Let the cheesecake cool in the oven with the door cracked. Refrigerate for at least 4 hours or overnight.
- Make the topping: Cook blueberries, sugar, and lemon juice in a saucepan. Add cornstarch slurry and simmer until thickened. Cool and spoon over the cheesecake before serving.
Notes
- To prevent cracking, consider using a water bath while baking or placing a pan of water in the oven. Fresh blueberries are recommended for optimal flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 30g
- Sodium: 240mg
- Fat: 27g
- Saturated Fat: 16g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 115mg
Find it online: https://easy-tapas-recipes.com/blueberry-cheesecake-recipe/
