Blueberry De Lite Cheesecake
Indulge in the luscious decadence of Blueberry De Lite Cheesecake, a dessert that marries a velvety cream cheese filling with a vibrant, homemade blueberry topping for a truly unforgettable treat. This classic baked cheesecake starts with a buttery graham cracker crust, offering the perfect balance of crunch and sweetness. The silky filling, infused with notes of vanilla, sour cream, and heavy cream, melts in your mouth, while the fresh blueberries, cooked with a hint of lemon juice and sugar, add a tangy burst of flavor on top. With a stunning presentation and a luxurious texture, this cheesecake is perfect for special occasions or an indulgent everyday dessert. Easy to prepare and irresistible in taste, this recipe is a must-try for cheesecake and fruit lovers alike!
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Recipe Information
Ingredients
- 200 grams graham cracker crumbs
- 75 grams unsalted butter, melted
- 50 grams granulated sugar (for crust)
- 680 grams cream cheese, softened
- 150 grams granulated sugar (for filling)
- 120 grams sour cream
- 120 milliliters heavy cream
- 3 units eggs
- 2 teaspoons vanilla extract
- 250 grams blueberries (fresh or frozen)
- 50 grams granulated sugar (for topping)
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch
- 2 tablespoons water
Instructions
Preheat your oven to 160°C (320°F) and grease a 9-inch springform pan.
In a medium bowl, combine the graham cracker crumbs, melted butter, and 50 grams of sugar. Mix until the texture resembles wet sand.
Press the mixture evenly into the bottom of the springform pan to form the crust. Place the pan in the refrigerator while you prepare the filling.
In a large mixing bowl, use a hand or stand mixer to beat the softened cream cheese until smooth and creamy.
Add 150 grams of sugar to the cream cheese and continue beating until well combined.
Mix in the sour cream, heavy cream, and vanilla extract. Blend until smooth.
Add the eggs, one at a time, beating on low speed after each addition until just combined. Do not overmix.
Pour the cheesecake filling over the crust in the springform pan and smooth the top with a spatula.
Bake the cheesecake in the preheated oven for 55-60 minutes, or until the edges are set but the center is slightly jiggly.
Turn off the oven, crack the door slightly, and let the cheesecake cool in the oven for 30 minutes to prevent cracking.
While the cheesecake cools, prepare the blueberry topping. In a small saucepan, combine the blueberries, 50 grams of sugar, lemon juice, and cornstarch mixed with water.
Cook over medium heat, stirring constantly, until the mixture thickens and blueberries break down slightly (about 5-7 minutes). Remove from heat and let it cool to room temperature.
Once the cheesecake is completely cooled, spread the blueberry topping evenly over the surface.
Refrigerate the cheesecake for at least 4-6 hours, or overnight, to set completely.
Remove the cheesecake from the springform pan, slice, and serve. Enjoy your Blueberry De Lite Cheesecake!
Nutrition Facts
Calories |
5813 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 397.9 g | 510% | |
| Saturated Fat | 231.4 g | 1157% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1655 mg | 552% | |
| Sodium | 3753 mg | 163% | |
| Total Carbohydrate | 493.8 g | 180% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 357.6 g | ||
| Protein | 82.0 g | 164% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 1060 mg | 82% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 1433 mg | 30% | |
*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.
