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Blueberry Cheesecake

A delightful dessert that combines the rich creaminess of cheesecake with the sweet and tangy burst of blueberries, perfect for special occasions.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 2 hours 30 minutes
Course Dessert
Cuisine American
Servings 8 servings
Calories 320 kcal

Ingredients
  

For the crust

  • 1.5 cups graham cracker crumbs
  • 2 Tablespoons granulated sugar
  • 1 Tablespoon light brown sugar
  • 5 Tablespoons unsalted butter (melted)

For the cheesecake filling

  • 24 oz cream cheese (softened) Use room temperature for a smoother batter.
  • 3/4 cup granulated sugar
  • 1/2 cup sour cream
  • 1 teaspoon vanilla extract
  • 3 large eggs (lightly beaten)
  • 2 cups fresh blueberries (washed and dried) Be gentle when folding in to avoid crushing.

For the blueberry topping

  • 1/4 cup granulated sugar Adjust for sweetness as desired.
  • 1 Tablespoon cornstarch
  • 3 cups fresh blueberries (divided)
  • 1/4 cup cold water
  • 1 Tablespoon lemon juice
  • 1 Tablespoon butter

Instructions
 

Preparation

  • Preheat your oven to 325°F (163°C).
  • In a mixing bowl, combine graham cracker crumbs, 2 tablespoons of sugar, light brown sugar, and melted butter. Press this mixture into the bottom of a springform pan to create the crust.
  • In a large mixing bowl, beat the softened cream cheese until smooth.
  • Gradually add in the 3/4 cup of granulated sugar, sour cream, and vanilla extract, mixing until everything is well combined.
  • Add the eggs one at a time, mixing well after each addition.
  • Gently fold in 2 cups of fresh blueberries into the cheesecake batter.
  • Pour the cheesecake filling onto the crust in the springform pan.

Baking

  • Bake for 50-60 minutes, or until the center is set but still slightly jiggly.
  • Let the cheesecake cool before making the topping.

Topping preparation

  • For the blueberry topping, combine 1/4 cup sugar, cornstarch, 3 cups blueberries, cold water, lemon juice, and butter in a saucepan.
  • Cook over medium heat until the blueberries start to burst and the mixture thickens.
  • Once cooled, pour the blueberry topping over the cheesecake.

Serving

  • Refrigerate for at least 4 hours or overnight before serving.
  • Serve your blueberry cheesecake chilled. Slice into wedges and add a dollop of whipped cream or fresh blueberries on top.

Notes

Store any leftover cheesecake in the refrigerator, covered well. It should stay fresh for about 3 to 5 days. You can also freeze blueberry cheesecake, wrapping it tightly for storage.

Nutrition

Serving: 1gCalories: 320kcalCarbohydrates: 40gProtein: 5gFat: 15gSaturated Fat: 9gSodium: 200mgFiber: 2gSugar: 25g
Keyword Blueberries, Blueberry Cheesecake, Cheesecake, Cream Cheese, Dessert
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