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Blueberry Cheesecake

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Blueberry Cheesecake is a luscious, creamy dessert with a buttery graham cracker crust, rich cream cheese filling, and a glossy blueberry topping. Elegant yet easy to make, it’s a timeless classic perfect for any celebration or gathering.

Ingredients

Units Scale
  • 1 1/2 cups graham cracker crumbs
  • 6 tbsp unsalted butter, melted
  • 24 oz cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 cup sour cream
  • 1 tsp vanilla extract
  • 2 cups fresh or frozen blueberries
  • 2 tbsp granulated sugar (for topping)
  • 1 tbsp lemon juice
  • 1 tbsp cornstarch
  • 2 tbsp water

Instructions

  1. Preheat oven to 325°F (160°C).
  2. Mix graham cracker crumbs and melted butter. Press into the bottom of a springform pan. Bake for 10 minutes and let cool.
  3. Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each.
  4. Stir in sour cream and vanilla extract until combined.
  5. Pour filling over the cooled crust. Bake for 50–60 minutes until the center is nearly set.
  6. Turn off oven, crack door, and let cheesecake cool gradually for 1 hour. Then refrigerate for at least 4 hours or overnight.
  7. For topping: in a saucepan, combine blueberries, sugar, lemon juice, and cornstarch mixed with water. Cook over medium heat until thickened, about 5–7 minutes. Cool completely.
  8. Spoon topping over chilled cheesecake before serving.

Notes

  • Use biscuit or chocolate crust as an alternative.
  • Add lemon zest to the filling for brightness.
  • Make no-bake with gelatin and skip baking steps.
  • Substitute blueberries with other berries or fruits.
  • Freeze cheesecake without topping for up to 2 months.

Nutrition

Find it online: https://tastyera.com/blueberry-cheesecake/