Blueberry Cream Cheesecake
Indulge in the luscious decadence of this Blueberry Cream Cheesecake, a dessert that marries velvety cream cheese with the vibrant sweetness of a homemade blueberry topping. Built on a buttery graham cracker crust, this baked cheesecake boasts a creamy, tangy filling enhanced by sour cream and a hint of vanilla extract. The crowning glory is a jewel-toned blueberry sauce, infused with honey and a splash of fresh lemon juice for the perfect balance of sweetness and tartness. With simple step-by-step instructions, including tips to achieve that flawless, crack-free finish, this elegant cheesecake is easy enough for beginners yet refined enough for special occasions. Whether you're hosting a dinner party or treating yourself, this dessert is guaranteed to impress. Serve chilled for the ultimate melt-in-your-mouth experience!
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Recipe Information
Ingredients
- 200 grams Graham crackers
- 100 grams Unsalted butter (melted)
- 450 grams Cream cheese (softened)
- 150 grams Granulated sugar
- 120 grams Sour cream
- 2 teaspoons Vanilla extract
- 3 large Eggs
- 300 grams Blueberries (fresh or frozen)
- 2 tablespoons Honey
- 1 tablespoon Lemon juice
- 1 teaspoon Cornstarch
- 2 tablespoons Water
Instructions
Preheat the oven to 160°C (325°F) and lightly grease a 9-inch springform pan.
Pulse the graham crackers in a food processor to create fine crumbs. Transfer the crumbs to a bowl and mix in the melted butter until well combined.
Press the graham cracker mixture evenly into the bottom of the prepared springform pan to form the crust. Set aside.
In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy, about 2-3 minutes.
Add the sour cream and vanilla extract to the cream cheese mixture and beat until fully incorporated.
Add the eggs one at a time, beating at low speed after each addition until just combined. Avoid overmixing to prevent cracks in the cheesecake.
Pour the cheesecake batter over the prepared crust, smoothing the top with a spatula.
Place the springform pan on a rimmed baking sheet and bake in the preheated oven for 60-70 minutes, or until the edges are set and the center jiggles slightly when shaken.
Turn off the oven, crack the oven door, and let the cheesecake cool inside for 1 hour to prevent cracking.
While the cheesecake is cooling, prepare the blueberry topping. In a small saucepan over medium heat, combine the blueberries, honey, lemon juice, and 1 tablespoon of water. Cook until the mixture begins to bubble.
In a small bowl, mix the cornstarch with the remaining 1 tablespoon of water to create a slurry. Add this to the blueberry mixture and cook for another 2-3 minutes, stirring constantly, until thickened. Remove from heat and let cool.
After the cheesecake has cooled to room temperature, transfer it to the refrigerator and chill for at least 4 hours or overnight.
When ready to serve, spoon the cooled blueberry topping over the cheesecake. Slice and enjoy!
Nutrition Facts
Calories |
585 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.8 g | 51% | |
| Saturated Fat | 21.8 g | 109% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 167 mg | 56% | |
| Sodium | 319 mg | 14% | |
| Total Carbohydrate | 51.6 g | 19% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 40.0 g | ||
| Protein | 8.0 g | 16% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 99 mg | 8% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 143 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.
