Description
A delicious blend of tangy blueberries and rich cream cheese, this blueberry cheesecake is a timeless dessert that will impress your friends and family.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup butter, melted
- 24 ounces cream cheese, at room temperature
- 1 cup sour cream
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 2 cups blueberries, fresh or frozen
Instructions
- Preheat your oven to 350°F (175°C). In a large bowl, combine graham cracker crumbs and melted butter until evenly coated. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes or until lightly golden.
- In another bowl, beat the cream cheese until smooth and creamy. Gradually add in sugar and continue beating until well combined. Mix in the sour cream and vanilla extract until smooth.
- Add the eggs one at a time, mixing on low speed. Be careful not to overmix, as this can create cracks in the cheesecake.
- Gently fold in the blueberries into the filling mixture.
- Pour the filling over the crust in the springform pan. Bake in the preheated oven for 50 minutes or until the center is set and only slightly wobbly.
- Once baked, turn off the oven and crack the door, allowing the cheesecake to cool gradually for one hour. Then, refrigerate for at least four hours, preferably overnight.
Notes
For a gluten-free version, substitute graham cracker crumbs with almond flour.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 105mg
Keywords: blueberry cheesecake, dessert, baking, creamy dessert, classic recipe
