Blueberry Cheesecake
A creamy and rich blueberry cheesecake that balances the sweetness of blueberries with the smooth texture of cheesecake, perfect for any occasion.
Ingredients
Crust
- 1 cup graham cracker crumbs For texture and structure
- 1/2 cup sugar For sweetness and structure
- 1/2 cup unsalted butter, melted For richness and binding
Filling
- 16 oz cream cheese, softened For creamy texture and flavor
- 1/2 cup sour cream For tangy flavor and creaminess
- 1/2 cup sugar For sweetness and balance
- 3 large eggs For structure and richness
- 1 teaspoon vanilla extract For flavor
- 2 cups fresh blueberries For moisture and flavor
Instructions
Preparation
- Preheat your oven to 325°F.
- In a medium bowl, combine the graham cracker crumbs, melted butter, and 1/2 cup of sugar. Mix until well combined and sandy in texture.
- Press the mixture into the bottom of a 9-inch springform pan to form a firm layer.
- In a separate bowl, blend the softened cream cheese until smooth using an electric mixer.
- Add sour cream, 1/2 cup sugar, and vanilla extract to the cream cheese, and beat until smooth.
- Incorporate the eggs one at a time, mixing well after each addition until fully combined.
- Gently fold in the fresh blueberries, being careful not to crush them.
Baking
- Pour the cheese mixture over the prepared crust and smooth the top.
- Bake for 50 to 60 minutes, until the edges are set and the center is slightly jiggly.
- After baking, turn off the oven and leave the cheesecake inside with the door slightly ajar for another hour.
- Once cooled, refrigerate for at least four hours or overnight to set.
- Finally, carefully release from the springform pan and slice to serve.
Notes
Make sure all dairy ingredients are at room temperature for better mixing. Avoid opening the oven door while baking.