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Blueberry Dream Cheesecake

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A creamy, dreamy cheesecake with a buttery graham cracker crust, layered with a homemade blueberry sauce, and topped with fresh blueberries for a perfect balance of sweet and tart flavors.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/2 cup unsalted butter, melted
  • 2 cups fresh blueberries (plus extra for garnish)
  • 3/4 cup granulated sugar (for blueberry sauce)
  • 2 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • 3 packages (8 oz each) cream cheese, softened
  • 1 cup granulated sugar (for cheesecake filling)
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1/2 cup sour cream
  • Mint leaves, for garnish (optional)

Instructions

  1. Preheat oven to 325°F (165°C).
  2. Combine graham cracker crumbs and melted butter. Press firmly into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes, then let cool.
  3. In a saucepan, combine 2 cups blueberries, 3/4 cup sugar, cornstarch, and lemon juice. Cook over medium heat, stirring frequently, until thickened. Set aside to cool.
  4. In a large bowl, beat cream cheese, 1 cup sugar, and vanilla extract until smooth and creamy.
  5. Add eggs one at a time, mixing after each addition. Stir in sour cream until just blended.
  6. Pour half the cheesecake filling over the cooled crust. Spoon half the blueberry sauce over the filling and swirl gently with a knife. Repeat with remaining filling and sauce.
  7. Bake for 60–70 minutes, or until the center is set. Cool on a wire rack for 1 hour, then refrigerate for at least 4 hours or overnight.
  8. Garnish with fresh blueberries and mint leaves before serving.

Notes

For a smoother blueberry sauce, strain after cooking to remove seeds. Use frozen blueberries if fresh are unavailable. For best results, allow the cheesecake to chill overnight before serving.

Nutrition

Find it online: https://www.rapidrecipes.blog/blueberry-dream-cheesecake/