Description
This luscious Blueberry Cheesecake features a buttery graham cracker crust layered with a creamy, smooth cream cheese filling swirled with a vibrant blueberry sauce. Perfectly baked to a silky texture and chilled to set, this dessert is ideal for any special occasion or a delicious indulgence.
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 the oven to 325°F (160°C). Grease a 9-inch springform pan thoroughly to prevent sticking.
- Make crust: In a medium bowl, mix graham cracker crumbs, 1/4 cup sugar, and melted butter until combined. Press the mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then remove and let it cool while preparing the filling.
- Prepare blueberry sauce: In a saucepan, combine blueberries, 2 tablespoons sugar, and lemon juice. Cook over medium heat until the berries release their juices. Stir in the cornstarch slurry and continue cooking, stirring, until the sauce thickens. Remove from heat and allow to cool completely.
- Make cheesecake batter: Beat softened cream cheese until smooth in a large bowl. Gradually add 1 cup sugar and beat until creamy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract, sour cream, and flour until the batter is uniform.
- Assemble cheesecake: Pour half of the batter over the cooled crust. Spoon half of the blueberry sauce in dollops on top and gently swirl with a knife or skewer. Repeat with the remaining batter and blueberry sauce to create a marbled effect.
- Bake cheesecake: Bake in the preheated oven for 50-60 minutes or until the center is set but still slightly jiggly. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour to prevent cracking.
- Chill before serving: Remove cheesecake from oven and refrigerate for at least 4 hours, preferably overnight, to allow it to fully set and develop flavor before serving.
Notes
- Using room temperature cream cheese ensures a smooth batter without lumps.
- Swirling the blueberry sauce gently keeps a nice marbled pattern without mixing it fully into the batter.
- If using frozen blueberries, thaw and drain excess liquid before cooking the sauce.
- For easier removal, run a knife around the springform pan edges after baking and before releasing the sides.
- The cracked door cooling step helps prevent the cheesecake from cracking on the surface.
