Blueberry Cheesecake Dessert
Indulge in the creamy decadence of this Blueberry Cheesecake Dessert, a show-stopping treat that combines a buttery graham cracker crust, luscious cream cheese filling, and a vibrant homemade blueberry topping. This dessert is the perfect blend of rich, tangy, and sweet, with the blueberries bringing a pop of fruity freshness to every bite. With minimal prep time and straightforward steps, this recipe is ideal for both novice bakers and dessert enthusiasts. Perfect for special occasions or an elegant after-dinner treat, this cheesecake will surely impress your guests. Serve it chilled to let the flavors shine, and enjoy a slice of pure bliss! Keywords: blueberry cheesecake, creamy dessert, homemade blueberry topping, graham cracker crust, show-stopping cheesecake recipe.
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Recipe Information
Ingredients
- 2 cups Graham cracker crumbs
- 2 tablespoons Granulated sugar
- 6 tablespoons Unsalted butter, melted
- 16 ounces Cream cheese, softened
- 3 fourths cup Granulated sugar
- 1.5 teaspoons Vanilla extract
- 2 units Large eggs
- 1 cup Sour cream
- 2 cups Blueberries, fresh or frozen
- 2 tablespoons Granulated sugar (for blueberry topping)
- 1 teaspoon Lemon juice, freshly squeezed
- 1.5 teaspoons Cornstarch
- 2 tablespoons Water
Instructions
Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and set it aside.
In a medium bowl, mix the graham cracker crumbs, 2 tablespoons of granulated sugar, and melted butter until the mixture resembles wet sand.
Press the mixture evenly into the bottom of the prepared springform pan. Use the back of a spoon to pack it down firmly. Bake the crust for 10 minutes, then remove it from the oven and let it cool slightly.
In a large mixing bowl, beat the softened cream cheese and 3/4 cup of granulated sugar with an electric mixer until smooth and creamy. Add the vanilla extract and mix to combine.
Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
Mix in the sour cream until fully incorporated, creating a smooth cheesecake batter.
Pour the cheesecake batter over the cooled crust in the springform pan. Smooth the surface with a spatula.
Bake the cheesecake in the preheated oven for 50-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and leave the oven door slightly ajar, allowing the cheesecake to cool slowly for 1 hour.
While the cheesecake cools, prepare the blueberry topping: In a small saucepan, combine blueberries, 2 tablespoons of granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the blueberries start to release their juices (about 5 minutes).
In a small bowl, whisk together the cornstarch and water to create a slurry. Stir the slurry into the blueberry mixture and cook for an additional 2-3 minutes, until the mixture thickens. Remove from heat and let it cool completely.
Once the cheesecake has cooled to room temperature, refrigerate it for at least 4 hours or overnight for best results.
Spread the cooled blueberry topping evenly over the cheesecake before serving. Slice, serve, and enjoy!
Nutrition Facts
Calories |
4818 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 308.8 g | 396% | |
| Saturated Fat | 179.0 g | 895% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1175 mg | 392% | |
| Sodium | 3219 mg | 140% | |
| Total Carbohydrate | 477.2 g | 174% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 321.0 g | ||
| Protein | 67.3 g | 135% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 974 mg | 75% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 1216 mg | 26% | |
*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.
