Get the Recipe:
Blueberry Cheesecake
Velvety smooth cheesecake meets the burst of juicy blueberries for a dessert that's as irresistible as it is beautiful.
Ingredients
For the crust:
- 1 3/4 cups (175 g) graham cracker crumbs
- 3 tablespoons (38 g) firmly packed light brown sugar
- 5 tablespoons (70 g) unsalted butter, melted
For the cheesecake filling:
- 24 ounces (680 g) cream cheese, at room temperature
- 1 cup (200 g) granulated sugar
- 1 cup (226 g) sour cream
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 cups (about 340 g) blueberries
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Instructions
To make the crust:
- Preheat oven to 350°F (175°C).
- Combine the graham cracker crumbs, brown sugar, and butter until thoroughly combined. Press evenly into the bottom and partially up the sides of the pan.
- Bake for 10 minutes. Then set aside to cool while you make the filling.
To make the cheesecake filling:
- Using an electric mixer on medium speed, beat the cream cheese, sugar, and sour cream until thoroughly combined and smooth. Mix in the eggs and vanilla.
- Gently stir the blueberries into the batter.
- Transfer the batter to the partially baked crust, and spread evenly.
- Bake for 15 minutes at 350°F.
- Reduce the oven temperature to 200°F (95°C). Bake for 2 hours or until the very center wobbles just a bit.
- Remove the cheesecake from the oven, and gently run a thin knife around the outside edge.
- Promptly return the cheesecake to the oven with the oven turned off, and leave for 2 hours.
- Cover loosely and refrigerate overnight before serving.
Notes
- Store in an airtight container in the refrigerator up to 3 days.
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