Description
Indulge in this luscious blueberry cheesecake, combining creamy richness and the sweet, tart flavor of fresh blueberries for a delightful dessert.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 2 cups fresh blueberries
- 1/4 cup cornstarch
- 1 cup sour cream
Instructions
- Preheat the oven to 325°F (160°C).
- In a bowl, mix graham cracker crumbs, 1/4 cup sugar, and melted butter until fully combined. Press into the bottom of a 9-inch springform pan.
- Beat the softened cream cheese until smooth and creamy. Gradually add 1 cup sugar and vanilla extract, mixing until well combined.
- Add eggs one at a time, mixing until just blended. Fold in fresh blueberries and cornstarch gently.
- Pour the cheesecake filling over the crust and smooth the top. Bake for 55-60 minutes until the center is set but slightly jiggly.
- Let the cheesecake cool completely at room temperature, then refrigerate for at least 4 hours.
- Top with sour cream if desired before serving.
Notes
For best results, use room temperature cream cheese and do not over-bake. You can customize the recipe by adding different berries or a chocolate swirl.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 26g
- Sodium: 260mg
- Fat: 26g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 120mg