Description
This recipe for the Blueberry Cheesecake combines the richness of classic cheesecake with the vibrant, fruity burst of blueberries, making it a showstopper for both casual gatherings and special celebrations. It features a creamy, silky filling, a buttery crust, and a fresh blueberry topping.
Ingredients
Scale
- For the crust:
- 1 ½ cups graham cracker crumbs (or digestive biscuits)
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
- For the filling:
- 4 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 4 large eggs
- 1 cup sour cream
- ¼ cup all-purpose flour
- For the blueberry topping:
- 2 cups fresh or frozen blueberries
- ½ cup sugar
- 2 tbsp lemon juice
- 1 tbsp cornstarch mixed with 2 tbsp water
Instructions
- Mix graham cracker crumbs, sugar, and melted butter; press into springform pan bottom. Chill 15 minutes.
- Beat cream cheese until smooth; add sugar and vanilla. Add eggs one at a time. Stir in sour cream and flour gently.
- Pour filling over crust. Bake at 325°F (160°C) for about 60 minutes until center is almost set.
- Turn off oven, crack door, and cool cheesecake gradually to prevent cracks.
- Heat blueberries, sugar, and lemon juice until berries release juice. Add cornstarch slurry and cook until thickened.
- Spread blueberry topping over cooled cheesecake. Chill at least 4 hours before serving.
Notes
- Use room-temperature cream cheese for smooth batter.
- Avoid overmixing after adding eggs to prevent cracks.
- Bake in a water bath for even cooking.
- Chill fully before slicing for best texture.
- Slice with a warm knife for clean edges.
- Try variations like strawberry topping or chocolate swirl.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice