Description
A delightful dessert that captures the essence of summer with a light and refreshing blueberry cheesecake.
Ingredients
Scale
- 1.5 cups Graham Cracker Crumbs
- 0.5 cup Unsalted Butter, melted
- 2 cups Fresh Blueberries
- 16 ounces Cream Cheese, softened
- 1 cup Sour Cream
- 0.75 cup Granulated Sugar
- 1 tablespoon Vanilla Bean Paste
- 2 tablespoons Lemon Juice
- 3 large Eggs
- 0.5 cup Fresh Blueberries (for topping)
- 2 tablespoons Granulated Sugar (for blueberry topping)
- 1 splash Water
Instructions
- Preheat your oven to 325°F (163°C).
- In a medium mixing bowl, combine the graham cracker crumbs and melted unsalted butter. Mix until evenly coated.
- Press the mixture into the bottom of a 9-inch springform pan and bake for 10 minutes. Let it cool.
- In a large mixing bowl, beat the softened cream cheese until smooth.
- Gradually add the granulated sugar, mixing until well combined.
- Add the sour cream, lemon juice, and vanilla bean paste, mixing until fully incorporated.
- Add the eggs one at a time, mixing on low speed until just combined.
- Gently fold in 1 ½ cups of fresh blueberries.
- Pour the filling over the cooled crust and smooth the top.
- Bake for 55-65 minutes until the edges are set but the center jiggles slightly.
- Turn off the oven and crack the door open, allowing the cheesecake to cool gradually.
- After 1 hour, let it cool to room temperature, then refrigerate for at least 4 hours.
- For the topping, simmer the remaining blueberries with sugar and a splash of water until syrupy.
- Drizzle the blueberry sauce over the cheesecake before serving.
Notes
Serve chilled. Can be garnished with whipped cream or mint leaves.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 95mg