Blueberry Cheesecake
Indulge in the creamy decadence of this homemade Blueberry Cheesecake, a show-stopping dessert that's perfect for any occasion. Featuring a buttery graham cracker crust, a rich and velvety cream cheese filling, and a luscious fresh blueberry sauce, this classic cheesecake recipe is as beautiful as it is delicious. The subtle tang of sour cream and a hint of vanilla elevate the creamy filling, while the vibrant blueberry topping adds a burst of fruity sweetness. With simple ingredients and easy-to-follow steps, this dessert comes together effortlessly, making it ideal for both novice bakers and seasoned pros. Serve it chilled and garnished with extra fresh blueberries for a stunning presentation. Whether you're hosting a party or enjoying a quiet evening, this irresistible blueberry cheesecake is bound to be a crowd-pleaser.
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Ingredients
- 200 grams graham cracker crumbs
- 50 grams granulated sugar
- 100 grams unsalted butter
- 680 grams cream cheese, softened
- 200 grams granulated sugar
- 120 grams sour cream
- 5 milliliters vanilla extract
- 3 large eggs
- 250 grams fresh blueberries
- 50 grams granulated sugar
- 10 milliliters lemon juice
- 5 grams cornstarch
- 30 milliliters water
Directions
Step 1
Preheat your oven to 325°F (163°C).
Step 2
In a medium bowl, mix the graham cracker crumbs and 50 grams of granulated sugar.
Step 3
Melt the unsalted butter and add it to the crumb mixture. Stir until well combined.
Step 4
Press the crumb mixture into the bottom of a 9-inch (23 cm) springform pan to form a crust. Set aside.
Step 5
In a large mixing bowl, beat the cream cheese and 200 grams of granulated sugar together until smooth and creamy.
Step 6
Add in the sour cream and vanilla extract, beating until combined.
Step 7
Add the eggs one at a time, mixing on low speed until just blended after each addition. Do not overmix.
Step 8
Pour the cream cheese filling over the prepared crust and smooth the top with a spatula.
Step 9
Bake the cheesecake in the preheated oven for about 50-60 minutes, or until the center appears just set and a bit jiggly.
Step 10
Turn off the oven and leave the cheesecake inside with the door slightly ajar for about an hour.
Step 11
Remove the cheesecake from the oven, run a knife around the edge to loosen, and cool completely at room temperature.
Step 12
Refrigerate the cheesecake for at least 4 hours or overnight to set completely.
Step 13
In a small saucepan over medium heat, combine the blueberries, 50 grams of granulated sugar, and lemon juice.
Step 14
In a separate small bowl, mix the cornstarch with the water until smooth and add this to the blueberry mixture.
Step 15
Bring the mixture to a boil, then simmer for about 5-7 minutes until thickened, stirring frequently.
Step 16
Allow the blueberry sauce to cool before pouring it over the chilled cheesecake.
Step 17
Slice and serve the blueberry cheesecake, garnished with additional fresh blueberries if desired.
Nutrition Facts
| Serving size | (1850.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5769.3 |
| Total Fat 382.8g | 0% |
| Saturated Fat 219.1g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 1592.3mg | 0% |
| Sodium 3721.3mg | 0% |
| Total Carbohydrate 544.3g | 0% |
| Dietary Fiber 11.2g | 0% |
| Total Sugars 408.1g | |
| Protein 82.0g | 0% |
| Vitamin D 123IU | 0% |
| Calcium 1063.5mg | 0% |
| Iron 12.8mg | 0% |
| Potassium 1422.3mg | 0% |
Source of Calories