Description
Whipping up a blueberry cheesecake brings pure comfort straight from my kitchen to your dessert plate. Creamy, tangy cheesecake meets sweet blueberry swirls, creating a delightful treat that disappears faster than you can slice it.
Ingredients
Scale
Base:
- 1.5 cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter
Filling:
- 32 ounces cream cheese
- 1 cup granulated sugar
- 4 large eggs
- 1 cup sour cream
- ¼ cup all-purpose flour
- 1 teaspoon vanilla extract
Topping:
- 2 cups blueberries
- ½ cup sugar
- 2 tablespoons lemon juice
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
- Crush 1 ½ cups graham cracker crumbs with ¼ cup sugar. Drizzle ½ cup melted butter and blend until sandy. Press firmly into 9-inch springform pan’s bottom. Refrigerate for 15 minutes.
- Soften 32 ounces cream cheese at room temperature. Blend cream cheese until completely smooth. Incorporate 1 cup sugar and 1 teaspoon vanilla extract. Mix in 4 eggs individually, ensuring each is fully integrated before adding next.
- Fold 1 cup sour cream and ¼ cup flour gently into cream cheese mixture. Avoid overmixing to maintain smooth texture.
- Transfer cheesecake batter into prepared crust. Position pan in preheated oven at 325°F. Bake precisely 60 minutes until center appears slightly jiggly but not liquid.
- Switch off oven. Leave cheesecake inside with door slightly open for gradual cooling. This prevents surface cracking.
- Combine 2 cups blueberries, ½ cup sugar, and 2 tablespoons lemon juice in saucepan. Simmer until berries release juices.
- Stir 1 tablespoon cornstarch mixed with 2 tablespoons water into berry mixture. Cook until sauce thickens, approximately 3-4 minutes.
- Allow cheesecake to cool completely at room temperature. Spread blueberry topping evenly across surface.
- Refrigerate cheesecake for minimum 4 hours before serving. Chilling helps set filling and intensify flavors.
Notes
- Graham cracker crust works best when pressed firmly and evenly into the pan, creating a solid base that won’t crumble when serving.
- Cream cheese must be completely soft and room temperature to ensure a smooth, lump-free filling with perfect texture.
- Slow cooling prevents surface cracks by allowing the cheesecake to settle gradually without sudden temperature changes.
- Gluten-free version can be made by substituting graham cracker crumbs with almond flour or gluten-free cookie crumbs for the same delicious crust.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Cheesecakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 350 kcal
- Sugar: 27 g
- Sodium: 250 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 29 g
- Fiber: 1.5 g
- Protein: 6 g
- Cholesterol: 85 mg