Blueberries N Cream Cheesecake
Indulge in the luscious decadence of Blueberries N Cream Cheesecake, a heavenly dessert that combines a velvety cream cheese filling with a buttery graham cracker crust and a vibrant homemade blueberry compote. Perfectly baked to achieve that creamy texture with just the right hint of jiggle, this cheesecake strikes the ideal balance between sweet and tangy, thanks to the addition of sour cream and a splash of vanilla. Topped with a glossy blueberry compote made with fresh berries, lemon juice, and a touch of sugar, this show-stopping dessert is perfect for any occasion. With its irresistible layers of flavor and creamy elegance, this recipe promises to satisfy your sweet tooth while impressing your guests. Serve chilled and enjoy the ultimate cheesecake experience!
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Recipe Information
Ingredients
- 2 cups Graham cracker crumbs
- 2 tablespoons Granulated sugar
- 0.5 cup Unsalted butter, melted
- 24 ounces Cream cheese, softened
- 1 cup Granulated sugar
- 1 cup Sour cream
- 2 teaspoons Vanilla extract
- 3 Large eggs
- 2 cups Fresh blueberries
- 0.33 cup Granulated sugar (for compote)
- 1 tablespoon Lemon juice
- 2 tablespoons Water
Instructions
Preheat the oven to 325°F (163°C) and grease a 9-inch springform pan.
In a medium bowl, combine the graham cracker crumbs, 2 tablespoons of sugar, and melted butter. Press the mixture evenly into the bottom of the springform pan to form the crust. Set aside.
In a large bowl, beat the softened cream cheese and 1 cup of sugar together using a hand or stand mixer until smooth and creamy, about 2-3 minutes.
Add the sour cream and vanilla extract to the cream cheese mixture and beat until fully blended.
Add the eggs one at a time, mixing on low speed after each addition until just combined. Do not overmix.
Pour the cheesecake batter over the prepared crust, spreading it evenly.
Place the springform pan on a baking sheet to prevent any drips, and bake in the preheated oven for 60-70 minutes, or until the center is set but still slightly jiggly.
Turn off the oven and leave the cheesecake inside with the door slightly cracked for 1 hour to cool gradually. This helps prevent cracks.
Once cooled, refrigerate the cheesecake for at least 6 hours, or overnight, until fully chilled.
To make the blueberry compote, combine the blueberries, 1/3 cup of sugar, lemon juice, and water in a small saucepan over medium heat. Cook for 5-7 minutes, stirring occasionally, until the blueberries burst and the mixture thickens slightly.
Let the compote cool to room temperature, then spoon it over the chilled cheesecake.
Serve and enjoy your Blueberries N Cream Cheesecake!
Nutrition Facts
Calories |
525 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.1 g | 45% | |
| Saturated Fat | 20.4 g | 102% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 141 mg | 47% | |
| Sodium | 322 mg | 14% | |
| Total Carbohydrate | 47.7 g | 17% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 36.7 g | ||
| Protein | 7.4 g | 15% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 99 mg | 8% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 123 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
