Description
Rich, creamy, and perfectly smooth, this Blueberry Cheesecake combines a buttery graham cracker crust with a luscious cheesecake filling and a sweet blueberry topping. Ideal for dessert lovers looking for a show-stopping treat!
Ingredients
1 1/2 cups graham cracker crumbs
1/4 cup sugar
6 tbsp butter, melted
24 oz cream cheese, softened
1 cup sugar
1 tsp vanilla extract
3 large eggs
1/2 cup sour cream
1 cup fresh or frozen blueberries
2 tbsp sugar (for blueberry topping)
1 tsp lemon juice
Instructions
1. Preheat oven to 325°F (160°C). Grease a 9-inch springform pan.
2. In a bowl, mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press into the bottom of the pan to form the crust.
3. In a large bowl, beat cream cheese and 1 cup sugar until smooth. Add vanilla and sour cream, mix until combined.
4. Add eggs one at a time, beating gently after each addition.
5. Pour filling over the crust and smooth the top.
6. Bake 50–60 minutes until the center is almost set. Cool to room temperature, then refrigerate at least 4 hours or overnight.
7. For the topping, combine blueberries, 2 tbsp sugar, and lemon juice in a small saucepan. Cook over medium heat until thickened, about 5–7 minutes. Cool slightly.
8. Top chilled cheesecake with blueberry sauce before serving.
Notes
For extra flavor, add a teaspoon of lemon zest to the filling.
Use a water bath while baking to prevent cracks in the cheesecake.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 35 g
- Sodium: 210 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 125 mg
Keywords: blueberry cheesecake, creamy cheesecake recipe, dessert recipe, graham cracker crust, blueberry topping