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Fresh Blueberry Cheesecake

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★★★★

4 from 1 reviews

Creamy cheesecake filling studded with fresh blueberries on a buttery graham cracker crust, topped with homemade blueberry sauce for a refreshing dessert.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (180g)
  • 5 tablespoons unsalted butter melted (70g)
  • 2 tablespoons granulated sugar
  • 2 (8-ounce/227g blocks) cream cheese room temperature
  • ¾ cup granulated sugar (150g)
  • ½ cup sour cream (120g)
  • 3 large eggs room temperature
  • 2 tablespoons all-purpose flour
  • 1 ½ teaspoons vanilla extract
  • 1 cup blueberries (155g)
  • 2 cups fresh blueberries
  • ¼ cup granulated sugar
  • 1 tablespoon cornstarch
  • ¼ cup cold water
  • 1 tablespoon lemon juice

Instructions

  1. Preheat oven to 325°F (160°C). Mix graham cracker crumbs, melted butter, and 2 tablespoons sugar. Press into the bottom of a 9-inch springform pan. Bake for 10 minutes, then cool.
  2. Beat cream cheese until smooth. Add ¾ cup sugar and beat for 3 minutes. Mix in sour cream, then eggs one at a time just until combined. Add flour and vanilla. Gently fold in 1 cup blueberries. Pour over crust and bake 45-50 minutes until center is slightly jiggly. Cool to room temperature, then chill overnight.
  3. For topping: Combine ¼ cup sugar, cornstarch, and cold water. Add ½ cup blueberries and lemon juice. Cook over medium heat until thickened and berries burst. Stir in remaining 1 ½ cups blueberries. Cool and spoon over chilled cheesecake.

Notes

Use room temperature ingredients to prevent cracks. No water bath needed. Let cheesecake chill overnight for best texture. Sauce can be made ahead and stored in fridge.

Nutrition

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