Description
A creamy, rich cheesecake with a luscious blueberry topping that’s as dreamy as it sounds. Perfect for special occasions or just a treat-yourself dessert!
Ingredients
Scale
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
For the Blueberry Topping:
- 2 cups fresh or frozen blueberries
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch mixed with 2 tablespoons water
Instructions
Instructions:
- Prepare the Crust: Preheat the oven to 160°C (325°F). In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let cool.
- Make the Filling: In a large bowl, beat the cream cheese until smooth. Add sugar and continue beating until creamy. Mix in eggs one at a time, then add vanilla extract and sour cream. Pour the filling over the cooled crust.
- Bake the Cheesecake: Bake for 50-60 minutes, or until the center is slightly set but still jiggles. Turn off the oven and let the cheesecake cool inside with the door slightly open for 1 hour. Then, refrigerate for at least 4 hours or overnight.
- Make the Blueberry Topping: In a small saucepan, combine blueberries, sugar, and lemon juice. Cook over medium heat until the blueberries release their juices, about 5 minutes. Stir in the cornstarch mixture and cook for another 1-2 minutes until thickened. Remove from heat and let cool completely.
- Assemble: Once the cheesecake is fully chilled, spread the blueberry topping evenly over the top. Serve chilled and enjoy!
Notes
- For a tangier twist, you can add some lemon zest to the cheesecake batter.
- You can also use a pre-made crust to save time.
- Prep Time: 25 minutes
- Cook Time: 1 hour
Nutrition
- Calories: 450
- Fat: 30g
- Carbohydrates: 38g
- Protein: 7g