Description
This classic Blueberry Cheesecake features a buttery graham cracker crust and a creamy, rich cream cheese filling swirled with a homemade blueberry sauce. Baked to perfection, it offers a delightful balance of sweet and tangy flavors, perfect for dessert lovers seeking a luxurious treat.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons melted butter
Cheesecake Filling
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1 tablespoon all-purpose flour
Blueberry Sauce
- 1 cup fresh or frozen blueberries
- 2 tablespoons sugar
- 1 teaspoon lemon juice
- 1 teaspoon cornstarch mixed with 1 tablespoon water
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (160°C) and grease a 9-inch springform pan to prevent sticking.
- Make the Crust: In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press this mixture firmly into the bottom of the prepared pan. Bake the crust for 10 minutes, then remove and set aside to cool.
- Prepare Blueberry Sauce: In a saucepan over medium heat, combine blueberries, sugar, and lemon juice. Cook until the berries release their juices and start bubbling. Stir in the cornstarch slurry and cook until the sauce thickens. Remove from heat and allow it to cool completely.
- Make Cheesecake Batter: Beat the softened cream cheese until smooth and creamy. Gradually add sugar and continue beating until the mixture is light and fluffy. Add eggs one at a time, beating well after each addition. Blend in vanilla extract, sour cream, and flour until the batter is thoroughly combined.
- Assemble Cheesecake: Pour half of the cheesecake batter into the cooled crust. Dollop half of the blueberry sauce over the batter and gently swirl using a knife or skewer. Repeat with the remaining batter and blueberry sauce to create a marbled effect.
- Bake Cheesecake: Place the pan in the oven and bake for 50-60 minutes or until the center is set but slightly jiggly. Once done, turn off the oven and crack the oven door open. Let the cheesecake cool inside the oven gradually for 1 hour to prevent cracking.
- Chill: After cooling, refrigerate the cheesecake for at least 4 hours or overnight to set fully before serving.
Notes
- Be sure to soften cream cheese to room temperature for a smooth batter.
- Use fresh or frozen blueberries; if frozen, thaw before cooking.
- Swirling the blueberry sauce gently prevents it from fully blending, preserving a beautiful marbled look.
- Cooling the cheesecake slowly in the oven helps avoid cracks on the surface.
- This cheesecake is best served chilled and can be stored covered in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
