Description
Blueberry Cheesecake is a rich and creamy dessert featuring a buttery graham cracker crust, smooth vanilla cheesecake filling, and a sweet-tart blueberry topping.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 24 oz cream cheese, softened
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- 2 cups fresh or frozen blueberries
- 1/4 cup sugar (for topping)
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
- Preheat oven to 325°F (165°C).
- Mix graham cracker crumbs, sugar, and melted butter; press into the bottom of a springform pan.
- Bake crust for 10 minutes and let cool.
- Beat cream cheese until smooth, then add sugar and vanilla.
- Add eggs one at a time, mixing well after each.
- Fold in sour cream until just combined.
- Pour filling over cooled crust and smooth the top.
- Bake for 50–55 minutes until center is slightly set.
- Turn off oven, crack door, and cool cheesecake for 1 hour.
- Refrigerate for at least 4 hours or overnight.
- For topping, cook blueberries, sugar, and lemon juice over medium heat.
- Mix cornstarch with water, add to blueberries, and cook until thickened.
- Cool topping and spread over chilled cheesecake before serving.
Notes
- Do not overmix batter to avoid cracks.
- Use a water bath for an extra creamy texture.
- Cheesecake tastes best chilled overnight.
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American