Description
This recipe provides a step-by-step guide to creating a delicious blueberry cheesecake, featuring a creamy filling, buttery crust, and a vibrant blueberry topping. Learn tips for achieving a perfect texture, avoiding cracks, and variations for this classic dessert.
Ingredients
Scale
- For the crust:
- 1 ½ cups graham cracker crumbs (or digestive biscuits)
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
- For the filling:
- 4 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 4 large eggs
- 1 cup sour cream
- ¼ cup all-purpose flour
- For the blueberry topping:
- 2 cups fresh or frozen blueberries
- ½ cup sugar
- 2 tbsp lemon juice
- 1 tbsp cornstarch mixed with 2 tbsp water
Instructions
- Prepare the crust: Mix graham cracker crumbs, sugar, and melted butter. Press into the bottom of a springform pan. Chill for 15 minutes.
- Make the filling: Beat cream cheese until smooth. Add sugar and vanilla, mixing well. Add eggs one at a time. Stir in sour cream and flour until just combined.
- Bake: Pour filling over the crust. Bake in a preheated oven at 325°F (160°C) for about 60 minutes, until the center is almost set.
- Cool: Turn off the oven, crack the door, and let cheesecake cool gradually to prevent cracks.
- Prepare the topping: In a saucepan, heat blueberries, sugar, and lemon juice until the berries release juice. Add cornstarch slurry and cook until thickened.
- Finish: Spread topping over the cooled cheesecake. Chill at least 4 hours before serving.
Notes
- Use room-temperature cream cheese for a smoother batter.
- Avoid over-mixing after adding eggs to prevent cracks.
- Bake in a water bath for even cooking and creamy texture.
- Let the cheesecake chill fully for the best flavor and sliceability.
- Slice with a warm, clean knife for perfect edges.
- Try variations like strawberry topping or chocolate swirl.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice