Philadelphia Blueberry Crown Cheesecake
Indulge in the luxurious, creamy delight of a Philadelphia Blueberry Crown Cheesecake, a show-stopping dessert featuring a buttery graham cracker crust, a velvety smooth Philadelphia cream cheese filling, and a luscious, tangy blueberry topping. This classic baked cheesecake is elevated by the perfect balance of fresh or frozen blueberries simmered with a touch of lemon juice and thickened to perfection. With its golden crown of fruit and irresistibly rich texture, this dessert is ideal for special occasions or as a decadent end to any meal. Whether you're a cheesecake connoisseur or a home baker looking to impress, this recipe is easy to follow with simple ingredients and step-by-step instructions. Plus, it's made to serve 12, making it a crowd-pleaser that's as visually stunning as it is delicious.
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Recipe Information
Ingredients
- 200 grams graham cracker crumbs
- 75 grams unsalted butter, melted
- 2 tablespoons granulated sugar (for crust)
- 680 grams Philadelphia cream cheese, softened
- 200 grams granulated sugar (for filling)
- 2 teaspoons vanilla extract
- 3 eggs
- 200 grams sour cream
- 250 grams blueberries (fresh or frozen)
- 3 tablespoons granulated sugar (for blueberry topping)
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch
- 2 tablespoons water
Instructions
Preheat your oven to 160°C (320°F). Grease a 9-inch springform pan and line the bottom with parchment paper.
In a medium bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Mix until the crumbs are evenly coated.
Press the mixture firmly into the bottom of the springform pan to create an even crust. Refrigerate while you prepare the filling.
In a large mixing bowl, beat the softened cream cheese and 200 grams of sugar with an electric mixer on medium speed until smooth and creamy.
Add the vanilla extract, then beat in the eggs one at a time, mixing well after each addition.
Fold in the sour cream until the mixture is fully blended and smooth.
Pour the cream cheese filling over the prepared crust, smoothing the top with a spatula.
Bake in the preheated oven for 50-60 minutes, or until the edges are set but the center still has a slight jiggle.
Turn off the oven and leave the cheesecake inside with the oven door slightly ajar for 1 hour to cool gradually. This helps prevent cracking.
While the cheesecake cools, prepare the blueberry topping. In a small saucepan, combine the blueberries, 3 tablespoons of sugar, and lemon juice.
Cook over medium heat, stirring occasionally, until the blueberries release their juices and the mixture begins to bubble, about 5 minutes.
In a small bowl, dissolve the cornstarch in 2 tablespoons of water. Stir this mixture into the blueberries and cook for another 1-2 minutes until thickened.
Remove the blueberry topping from heat and let it cool to room temperature.
Once the cheesecake is fully cooled, remove it from the pan and spread the blueberry topping evenly over the top.
Refrigerate the cheesecake for at least 4 hours or overnight to set before serving. Slice and enjoy!
Nutrition Facts
Calories |
5646 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 378.8 g | 486% | |
| Saturated Fat | 220.5 g | 1102% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1550 mg | 517% | |
| Sodium | 4107 mg | 179% | |
| Total Carbohydrate | 497.5 g | 181% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 375.9 g | ||
| Protein | 89.5 g | 179% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 1046 mg | 80% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 1482 mg | 32% | |
*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.
