Indulge in the rich and creamy texture of this homemade blueberry cheesecake, perfectly balanced with a sweet blueberry topping. This dessert is ideal for any occasion, offering a delightful treat for cheesecake lovers. Whether you’re celebrating or just craving something sweet, this recipe will satisfy your taste buds.
Ingredients:
For the crust:
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 tablespoons granulated sugar
For the cheesecake filling:
- 3 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- ½ cup sour cream
For the blueberry topping:
- 2 cups fresh or frozen blueberries
- ½ cup granulated sugar
- 2 tablespoons lemon juice
- 1 tablespoon cornstarch mixed with 2 tablespoons water
Instructions:
- Prepare the crust:
- Preheat the oven to 325°F (160°C).
- Combine the graham cracker crumbs, melted butter, and sugar in a bowl. Mix well until the crumbs are evenly coated.
- Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
- Make the filling:
- In a large mixing bowl, beat the cream cheese until smooth and creamy. Gradually add sugar, mixing until well combined.
- Add the vanilla extract and eggs, one at a time, beating after each addition.
- Stir in the sour cream until the mixture is smooth.
- Bake the cheesecake:
- Pour the filling over the prepared crust.
- Place the springform pan in a larger baking dish and fill the dish with hot water until it reaches halfway up the side of the pan (water bath).
- Bake for 55-60 minutes or until the edges are set and the center jiggles slightly.
- Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
- Prepare the blueberry topping:
- In a saucepan, combine blueberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the blueberries release their juices (about 5 minutes).
- Add the cornstarch mixture and cook until the topping thickens. Remove from heat and let it cool completely.
- Assemble and chill:
- Spread the cooled blueberry topping over the cheesecake. Cover and refrigerate for at least 4 hours, preferably overnight.
Calories:
Approximately 350 calories per slice (based on 12 servings).
Healthy or Non-Healthy:
This blueberry cheesecake is a decadent, non-healthy dessert due to its high fat and sugar content. However, it can be enjoyed as an occasional treat or modified with low-fat cream cheese and reduced sugar options for a lighter version.
Enjoy this creamy, luscious cheesecake topped with a burst of blueberry goodness!