Fabulous Cheesecake with Blueberry Glaze
Indulge in the velvety decadence of this *Fabulous Cheesecake with Blueberry Glaze*, a dessert that’s guaranteed to impress! Featuring a buttery graham cracker crust, a lusciously creamy cream cheese filling, and a vibrant homemade blueberry glaze, every bite is a perfect balance of rich, tangy, and sweet. This stunning cheesecake is baked to perfection and chilled for ultimate smoothness, while the juicy blueberry topping adds a burst of freshness that makes it irresistible. Whether you're hosting a dinner party or treating yourself to a luxurious dessert, this recipe combines classic flavors with a show-stopping presentation. With simple-to-follow steps and a make-ahead option, this cheesecake is perfect for any occasion. Ideal for cheesecake lovers and blueberry fans alike, it’s destined to become your favorite go-to dessert recipe!
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Recipe Information
Ingredients
- 2 cups Graham cracker crumbs
- 6 tablespoons Unsalted butter (melted)
- 2 tablespoons Granulated sugar (for crust)
- 32 ounces Cream cheese (softened)
- 1.25 cups Granulated sugar (for filling)
- 1 cup Sour cream
- 2 teaspoons Vanilla extract
- 4 Large eggs
- 2 cups Fresh blueberries
- 0.5 cup Granulated sugar (for glaze)
- 1 tablespoon Cornstarch
- 2 tablespoons Water
- 1 teaspoon Lemon juice
Instructions
Preheat your oven to 325°F (165°C) and grease a 9-inch springform pan.
In a medium mixing bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Mix until the crumbs are evenly coated and press the mixture firmly into the bottom of the springform pan to form the crust. Bake for 10 minutes, then let it cool completely.
In a large mixing bowl, beat the cream cheese and 1 1/4 cups of sugar together until creamy and smooth, using a hand or stand mixer on medium speed.
Add the sour cream and vanilla extract to the cream cheese mixture, and continue mixing until well incorporated.
One at a time, beat in the eggs on low speed until just combined. Avoid overmixing to prevent cracks during baking.
Pour the filling over the cooled crust and smooth the top with a spatula. Place the springform pan on a baking sheet and bake for 55-60 minutes, or until the center is just set but still slightly jiggly.
Turn off the oven, crack the oven door slightly, and let the cheesecake cool in the oven for 1 hour to prevent sudden cooling that can cause cracks.
While the cheesecake cools, prepare the blueberry glaze. In a small saucepan over medium heat, combine the blueberries, 1/2 cup of sugar, cornstarch, water, and lemon juice. Stir frequently until the mixture boils and thickens, about 5-7 minutes.
Remove the glaze from the heat and let it cool to room temperature.
After the cheesecake has cooled in the oven, remove it and let it cool completely at room temperature. Transfer to the refrigerator and chill for at least 4 hours or preferably overnight.
Before serving, release the cheesecake from the springform pan and pour the cooled blueberry glaze over the top, spreading it evenly with a spatula.
Slice and serve the fabulous cheesecake with blueberry glaze chilled.
Nutrition Facts
Calories |
7198 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 477.5 g | 612% | |
| Saturated Fat | 275.9 g | 1379% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 2045 mg | 682% | |
| Sodium | 4678 mg | 203% | |
| Total Carbohydrate | 663.3 g | 241% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 520.6 g | ||
| Protein | 108.8 g | 218% | |
| Vitamin D | 5.1 mcg | 25% | |
| Calcium | 1436 mg | 110% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 1762 mg | 37% | |
*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.
