Very Blueberry Cheesecake
Indulge in the rich creaminess of the *Very Blueberry Cheesecake*, a spectacular dessert that bursts with vibrant blueberry flavor in every bite. This show-stopping cheesecake features a buttery graham cracker crust as the perfect foundation for its velvety cream cheese filling, which is delicately infused with fresh blueberries for a fruity twist. A glossy homemade blueberry sauce crowns the top, offering a tangy-sweet counterpart to the luscious filling. With its eye-catching layers and irresistible flavor, this cheesecake is ideal for special occasions or as a decadent treat to savor after dinner. Easy-to-follow steps make it approachable for bakers of all skill levels, ensuring a flawless finish every time. Transform your dessert table with this stunning blueberry-inspired masterpiece!
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Recipe Information
Ingredients
- 1.5 cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar (for crust)
- 24 ounces cream cheese, softened
- 3 cups granulated sugar (for filling)
- 1 cup sour cream
- 2 teaspoons pure vanilla extract
- 4 pieces large eggs
- 2 cups fresh blueberries (for filling)
- 1.5 cups fresh blueberries (for topping)
- 0.25 cup granulated sugar (for blueberry sauce)
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
Preheat your oven to 325°F (163°C) and prepare a 9-inch springform pan by greasing the sides and lining the bottom with parchment paper.
In a medium bowl, mix the graham cracker crumbs, melted butter, and 2 tablespoons of sugar until evenly combined. Press the mixture firmly into the bottom of the prepared pan to form the crust. Place it in the fridge to set while you prepare the filling.
Using a stand mixer or a hand mixer, beat the softened cream cheese and 3 cups of sugar on medium speed 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.
One at a time, add the eggs to the mixture, beating well after each addition and scraping down the sides of the bowl as necessary.
Gently fold 2 cups of fresh blueberries into the cheesecake batter using a spatula. Do not overmix.
Pour the cheesecake batter onto the prepared crust, smoothing the top with a spatula.
Bake the cheesecake in the preheated oven for 50-60 minutes, or until the edges are set but the center is still slightly jiggly.
Turn off the oven, crack the oven door slightly, and let the cheesecake cool inside for 1 hour to prevent cracking. Remove the cheesecake from the oven and let it cool completely to room temperature before refrigerating for at least 4 hours or overnight.
To make the blueberry sauce, combine 1.5 cups of fresh blueberries, 1/4 cup of sugar, cornstarch, and water in a small saucepan over medium heat. Cook, stirring constantly, until the mixture begins to thicken and the blueberries soften, about 5-7 minutes. Remove from heat and let the sauce cool completely.
Before serving, spread the cooled blueberry sauce over the top of the chilled cheesecake. Garnish with additional fresh blueberries, if desired.
Slice, serve, and enjoy your Very Blueberry Cheesecake!
Nutrition Facts
Calories |
7478 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 392.7 g | 503% | |
| Saturated Fat | 227.2 g | 1136% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1794 mg | 598% | |
| Sodium | 3618 mg | 157% | |
| Total Carbohydrate | 950.9 g | 346% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 826.2 g | ||
| Protein | 91.7 g | 183% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 1206 mg | 93% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 1631 mg | 35% | |
*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.
