This luscious and creamy blueberry cheesecake is a classic dessert that blends the tanginess of cream cheese with the sweet and slightly tart flavor of blueberries. It’s perfect for any occasion, whether you’re hosting a dinner party or treating yourself to a slice of indulgence. With a crunchy graham cracker crust and a vibrant blueberry topping, this cheesecake will quickly become a favorite.
Ingredients:
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 16 oz (2 cups) cream cheese, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
For the Blueberry Topping:
- 2 cups fresh or frozen blueberries
- ½ cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch mixed with 2 tablespoons water
Instructions:
- Prepare the Crust:
- Preheat your oven to 325°F (163°C).
- In a bowl, combine the graham cracker crumbs, sugar, and melted butter until well mixed.
- Press the mixture into the bottom of a 9-inch springform pan, creating an even layer.
- Bake the crust for 10 minutes, then set aside to cool.
- Make the Cheesecake Filling:
- In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy.
- Add the eggs one at a time, beating well after each addition.
- Mix in the vanilla extract and sour cream until fully incorporated.
- Pour the filling over the prepared crust and smooth the top.
- Bake the Cheesecake:
- Place the springform pan in a larger baking dish. Add hot water to the dish until it reaches halfway up the sides of the springform pan. This water bath prevents cracks.
- Bake the cheesecake for 50-60 minutes, or until the center is slightly jiggly but set around the edges.
- Turn off the oven and let the cheesecake cool inside for 1 hour.
- Remove from the oven and refrigerate for at least 4 hours or overnight.
- Prepare the Blueberry Topping:
- In a saucepan over medium heat, combine the blueberries, sugar, and lemon juice. Stir occasionally until the blueberries release their juices.
- Add the cornstarch slurry and cook for another 2-3 minutes, or until the mixture thickens.
- Remove from heat and let cool.
- Assemble and Serve:
- Once the cheesecake is chilled, spread the blueberry topping evenly over the surface.
- Slice and serve cold.
Calories: Approximately 350 calories per slice (based on 12 servings).
Healthy or Non-Healthy:
This blueberry cheesecake is more indulgent than healthy due to its sugar, butter, and cream cheese content. However, it’s a great treat for special occasions or when you crave something sweet and satisfying. For a lighter version, consider substituting low-fat cream cheese and reducing the sugar.
Enjoy your delicious homemade blueberry cheesecake!