Description
A delightful dessert combining creamy cheesecake and the fresh sweetness of blueberries, perfect for any occasion.
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 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 cool.
- In a large mixing bowl, beat the softened cream cheese until smooth.
- 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 edges are set but center jiggles slightly.
- Turn off the oven and crack the door open, allowing cheesecake to cool gradually.
- After 1 hour, let it cool to room temperature, then refrigerate for at least 4 hours.
- For topping, simmer remaining blueberries with sugar and a splash of water until syrupy.
- Drizzle blueberry sauce over cheesecake before serving.
<li Gradually add the granulated sugar, mixing until well combined.
Notes
Serve chilled with whipped cream or mint. Store leftovers in the refrigerator for 3-5 days or freeze for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 14g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg