Description
Indulge in the delightful experience of Blueberry Cheesecake, a creamy dessert that perfectly marries the richness of traditional cheesecake with the sweet-tart burst of fresh blueberries. Ideal for birthdays, holidays, or any special occasion, this recipe is an impressive treat that will leave your guests craving more. With its velvety filling and stunning blueberry swirl, this cheesecake is as beautiful to look at as it is delicious to eat. Easy to prepare using simple ingredients, it’s a versatile dessert that can be served chilled during summer or slightly warmed in cooler months.
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup melted butter
- 3 tbsp sugar
- 16 oz cream cheese (softened)
- 1 cup sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 1 1/2 cups blueberries (fresh or frozen)
- 1/4 cup sugar (for sauce)
- 2 tbsp water
- 1 tbsp lemon juice
- 1 tsp cornstarch (mixed with 1 tbsp water)
Instructions
- Preheat oven to 325°F (163°C).
- Mix graham cracker crumbs, melted butter, and sugar. Press into the bottom of a springform pan.
- In a saucepan, simmer blueberries, sugar, water, and lemon juice until thickened; let cool.
- Beat cream cheese and sugar until smooth; add eggs one at a time, then mix in vanilla and sour cream.
- Pour half of the filling over the crust; drizzle with half of the blueberry sauce and swirl gently. Repeat layers.
- Bake for 50-60 minutes until set but slightly jiggly in the center.
- Cool at room temperature before refrigerating for at least four hours or overnight.
- Garnish with fresh blueberries before serving.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (about 100g)
- Calories: 320
- Sugar: 24g
- Sodium: 210mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg
Keywords: Use room temperature cream cheese for easy mixing. Fresh blueberries enhance flavor but frozen ones work well too if thawed properly. Avoid overmixing to prevent cracks in your cheesecake.