Description
This rich and creamy Blueberry Cheesecake features a buttery graham cracker crust and a smooth cream cheese filling, topped with fresh blueberries for the perfect balance of sweetness and tang. It’s a decadent dessert for any occasion!
Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 24 oz cream cheese, softened
- 1 cup sugar
- 1 tsp vanilla extract
- 4 eggs
- 1 cup sour cream
- 1/4 cup all-purpose flour
- 1 1/2 cups fresh blueberries
Instructions
- Preheat the oven to 325°F (163°C).
- In a bowl, combine graham cracker crumbs and melted butter. Press the mixture into the bottom of a 9-inch springform pan to form the crust.
- In a separate bowl, beat the cream cheese, sugar, and vanilla extract until smooth and creamy.
- Add the eggs one at a time, mixing well after each addition.
- Mix in the sour cream and flour until just combined.
- Pour the cream cheese mixture over the crust in the springform pan.
- Bake in the preheated oven for 55-60 minutes, or until the center is set and the top is lightly golden.
- Let the cheesecake cool at room temperature, then refrigerate for at least 4 hours, or overnight for best results.
- Before serving, top with fresh blueberries.
Notes
- For a smoother cheesecake, be sure to beat the cream cheese well until it is completely smooth before adding other ingredients.
- You can use a water bath for baking to prevent cracking, although it’s not essential.
- If you prefer a firmer topping, you can cook the blueberries with a little sugar to create a blueberry compote to spread over the top.
- Prep Time: 15 minutes
- Cook Time: 55-60 minutes