Description
Creamy blueberry cheesecake whispers sweet sophistication with its velvety texture and luscious berry swirls. Cool summer nights find perfection in this classic dessert that melts smoothly on your palate.
Ingredients
Scale
Main Ingredients:
- 24 ounces (680 grams) cream cheese, softened
- 3 large eggs
- 2 cups (300 grams) fresh or frozen blueberries
Crust Ingredients:
- 1 ½ cups (150 grams) graham cracker crumbs
- ⅓ cup (75 grams) granulated sugar
- 6 tablespoons (85 grams) unsalted butter, melted
Supplementary Ingredients:
- 1 cup (200 grams) granulated sugar
- 1 cup (240 grams) sour cream
- 1 teaspoon vanilla extract
- 1 tablespoon all-purpose flour
- ½ cup (100 grams) granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
- Craft a crumbly foundation by combining graham cracker crumbs with sugar and melted butter, creating a texture reminiscent of damp beach sand.
- Transfer the graham cracker mixture into a 9-inch springform pan, meticulously pressing and leveling the base using a flat-bottomed glass to ensure a uniform surface.
- Place the crust in a preheated oven set to 325°F (160°C) and bake for 10 minutes, allowing it to develop a light golden hue and set its structure.
- Remove the crust from the oven and allow it to cool completely, preparing it as a sturdy base for the upcoming cheesecake layers.
Notes
- Swap traditional graham crackers with gluten-free alternatives like almond flour or oat-based crackers for a celiac-friendly version.
- Prevent crust crumbling by ensuring butter is fully integrated and pressed firmly into the pan’s base.
- Add lemon zest or orange extract to the crust for an unexpected citrusy undertone that complements the blueberry flavor.
- Reduce potential cracking by using a water bath during baking and allowing the cheesecake to cool gradually at room temperature.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 352
- Sugar: 30 g
- Sodium: 257 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 8 g
- Trans Fat: 1 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 81 mg