Description
Indulge in the creamy decadence of this Blueberry Cheesecake, a delightful dessert that combines a buttery graham cracker crust with a rich, velvety cheesecake filling topped with a vibrant blueberry compote.
Ingredients
Scale
Graham Cracker Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
Cheesecake Filling:
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup sour cream
- 1 tablespoon all-purpose flour
Blueberry Topping:
- 2 cups fresh or frozen blueberries
- 2 tablespoons lemon juice
- 2 tablespoons cornstarch
- 1/4 cup water
- 2 tablespoons sugar (for topping)
Instructions
- Prepare the Crust: Preheat oven to 325°F (163°C). Mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press into the pan and bake.
- Make the Filling: Beat cream cheese, sugar, vanilla, and flour. Add eggs, one at a time, then mix in sour cream. Pour over crust and bake.
- Cool and Chill: Let the cheesecake cool in the oven, then refrigerate for at least 4 hours.
- Create the Blueberry Topping: Cook blueberries, lemon juice, cornstarch, water, and sugar until thickened. Cool and spread over the chilled cheesecake.
Notes
- You can use frozen blueberries if fresh are unavailable—no need to thaw first.
- Add a pinch of cinnamon to the crust for extra flavor.
- Cheesecake slices cleanly when chilled overnight and sliced with a hot, dry knife.
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 29g
- Sodium: 260mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 105mg
