Blueberry Cheesecake
Indulge in the creamy decadence of this show-stopping Blueberry Cheesecake, a dessert that pairs rich, velvety cream cheese filling with the bright, fruity charm of a homemade blueberry topping. Featuring a buttery graham cracker crust and a lusciously smooth cheesecake layer, this recipe is baked to perfection and finished with a vibrant, tangy blueberry sauce made from fresh berries, a splash of lemon juice, and a touch of sweetness. Ideal for special occasions or a sweet treat any day, this cheesecake promises a perfect balance of flavors and textures with every bite. With a straightforward recipe that includes tips like avoiding overmixing and cooling the cheesecake gradually, it's easier than ever to achieve bakery-quality results. Perfectly sliceable and irresistibly delicious, this Blueberry Cheesecake will delight your friends and family and become a staple in your dessert repertoire.
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Recipe Information
Ingredients
- 200 grams graham cracker crumbs
- 50 grams granulated sugar
- 100 grams unsalted butter
- 680 grams cream cheese, softened
- 200 grams granulated sugar
- 120 grams sour cream
- 5 milliliters vanilla extract
- 3 large eggs
- 250 grams fresh blueberries
- 50 grams granulated sugar
- 10 milliliters lemon juice
- 5 grams cornstarch
- 30 milliliters water
Instructions
Preheat your oven to 325°F (163°C).
In a medium bowl, mix the graham cracker crumbs and 50 grams of granulated sugar.
Melt the unsalted butter and add it to the crumb mixture. Stir until well combined.
Press the crumb mixture into the bottom of a 9-inch (23 cm) springform pan to form a crust. Set aside.
In a large mixing bowl, beat the cream cheese and 200 grams of granulated sugar together until smooth and creamy.
Add in the sour cream and vanilla extract, beating until combined.
Add the eggs one at a time, mixing on low speed until just blended after each addition. Do not overmix.
Pour the cream cheese filling over the prepared crust and smooth the top with a spatula.
Bake the cheesecake in the preheated oven for about 50-60 minutes, or until the center appears just set and a bit jiggly.
Turn off the oven and leave the cheesecake inside with the door slightly ajar for about an hour.
Remove the cheesecake from the oven, run a knife around the edge to loosen, and cool completely at room temperature.
Refrigerate the cheesecake for at least 4 hours or overnight to set completely.
In a small saucepan over medium heat, combine the blueberries, 50 grams of granulated sugar, and lemon juice.
In a separate small bowl, mix the cornstarch with the water until smooth and add this to the blueberry mixture.
Bring the mixture to a boil, then simmer for about 5-7 minutes until thickened, stirring frequently.
Allow the blueberry sauce to cool before pouring it over the chilled cheesecake.
Slice and serve the blueberry cheesecake, garnished with additional fresh blueberries if desired.
Nutrition Facts
Calories |
581 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.9 g | 49% | |
| Saturated Fat | 21.8 g | 109% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 366 mg | 16% | |
| Total Carbohydrate | 53.9 g | 20% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 41.6 g | ||
| Protein | 8.3 g | 17% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 103 mg | 8% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 140 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.
