Description
A creamy, rich cheesecake topped with a sweet blueberry sauce and a buttery graham cracker crust.
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:
- 4 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1/2 cup sour cream
- For the Blueberry Topping:
- 2 cups fresh or frozen blueberries
- 1/2 cup granulated sugar
- 1 tablespoon lemon juice
- 2 tablespoons water
- 1 tablespoon cornstarch
Instructions
- Prepare the crust: Preheat oven to 325°F (160°C). In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes. Let cool.
- Prepare the filling: In a large bowl, beat cream cheese and 1 cup sugar until smooth. Add vanilla extract. Add eggs one at a time, beating on low after each addition. Stir in sour cream. Pour over crust.
- Bake: Bake at 325°F for 55-65 minutes, or until center is almost set. Turn off oven, open door slightly, and let cheesecake cool in oven for 1 hour. Refrigerate for at least 4 hours or overnight.
- Prepare blueberry topping: In a small saucepan, combine blueberries, 1/2 cup sugar, lemon juice, water, and cornstarch. Cook over medium heat, stirring, until thickened and blueberries burst, about 5-7 minutes. Let cool.
- Serve: Spread blueberry topping over chilled cheesecake before serving. Slice and enjoy.
Notes
For best results, use room temperature cream cheese. To prevent cracks, do not overmix the filling and let the cheesecake cool gradually.
Nutrition
- Calories: 520
- Sugar: 42g
- Fat: 32g
- Carbohydrates: 52g
- Protein: 9g