Blueberry Cheesecake and Crust
Indulge in the creamy decadence of this Blueberry Cheesecake with Crust, a show-stopping dessert that combines a buttery graham cracker crust, velvety smooth cheesecake filling, and a vibrant homemade blueberry topping. Perfectly balanced with the tangy notes of sour cream and lemon juice, this dessert is a true celebration of fresh, juicy blueberries. The crust is baked to golden perfection, while the cheesecake itself is gently baked and cooled to ensure a flawless, crack-free finish. Topped with a thick, glossy blueberry sauce, this dessert is ideal for special occasions or as the centerpiece of your next gathering. Easy-to-follow directions make this recipe approachable for both beginners and seasoned bakers. Whether you're a cheesecake enthusiast or simply looking to impress, this luscious blueberry cheesecake will be a crowd favorite!
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Recipe Information
Ingredients
- 200 grams Graham crackers
- 115 grams Unsalted butter
- 50 grams Granulated sugar
- 680 grams Cream cheese, softened
- 120 milliliters Sour cream
- 200 grams Granulated sugar
- 2 teaspoons Vanilla extract
- 3 large Eggs
- 250 grams Fresh blueberries
- 2 tablespoons Lemon juice
- 60 milliliters Water
- 1 tablespoon Cornstarch
- 2 tablespoons Powdered sugar
Instructions
Preheat the oven to 325°F (163°C). Lightly grease a 9-inch (23 cm) springform pan and line the bottom with parchment paper.
In a food processor, pulse the graham crackers until finely ground. Add the granulated sugar and melted butter, and pulse until the mixture resembles wet sand.
Press the crust mixture firmly and evenly into the bottom of the springform pan. Bake for 10 minutes, then set aside to cool slightly.
In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy, about 2-3 minutes.
Add the sour cream and vanilla extract, mixing until fully incorporated. Add the eggs one at a time, mixing on low speed until just combined. Do not overmix.
Pour the cheesecake filling onto the cooled crust. Smooth the top with a spatula.
Bake the cheesecake in the preheated oven for 60-65 minutes, or until the edges are set and the center is slightly jiggly.
Turn off the oven and leave the cheesecake inside with the oven door cracked open for 1 hour. This prevents cracking.
Remove the cheesecake from the oven and let it cool to room temperature before refrigerating for at least 4 hours or overnight.
To make the blueberry topping, combine the blueberries, lemon juice, water, powdered sugar, and cornstarch in a small saucepan. Cook over medium heat, stirring occasionally, until the mixture thickens and the blueberries break down (5-7 minutes). Allow to cool completely.
Once the cheesecake is fully chilled, remove it from the springform pan and transfer it to a serving plate.
Spread the cooled blueberry topping evenly over the cheesecake, or serve it on the side.
Slice, serve, and enjoy your creamy, fruity blueberry cheesecake!
Nutrition Facts
Calories |
5878 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 415.8 g | 533% | |
| Saturated Fat | 227.6 g | 1138% | |
| Polyunsaturated Fat | 15.1 g | ||
| Cholesterol | 1626 mg | 542% | |
| Sodium | 3302 mg | 144% | |
| Total Carbohydrate | 503.0 g | 183% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 403.2 g | ||
| Protein | 78.2 g | 156% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 1024 mg | 79% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 1336 mg | 28% | |
*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.
