Blueberry Cream Cheesecake

Indulge in the luscious decadence of this Blueberry Cream Cheesecake, a dessert that marries velvety cream cheese with the vibrant sweetness of a homemade blueberry topping. Built on a buttery graham cracker crust, this baked cheesecake boasts a creamy, tangy filling enhanced by sour cream and a hint of vanilla extract. The crowning glory is a jewel-toned blueberry sauce, infused with honey and a splash of fresh lemon juice for the perfect balance of sweetness and tartness. With simple step-by-step instructions, including tips to achieve that flawless, crack-free finish, this elegant cheesecake is easy enough for beginners yet refined enough for special occasions. Whether you're hosting a dinner party or treating yourself, this dessert is guaranteed to impress. Serve chilled for the ultimate melt-in-your-mouth experience!

Nutriscore Rating: 43/100

Prep Time:25 mins

Cook Time:70 mins

Total Time:95 mins

Servings: 8

Ingredients

• 200 grams Graham crackers
• 100 grams Unsalted butter (melted)
• 450 grams Cream cheese (softened)
• 150 grams Granulated sugar
• 120 grams Sour cream
• 2 teaspoons Vanilla extract
• 3 large Eggs
• 300 grams Blueberries (fresh or frozen)
• 2 tablespoons Honey
• 1 tablespoon Lemon juice
• 1 teaspoon Cornstarch
• 2 tablespoons Water

Directions

Step 1

Preheat the oven to 160°C (325°F) and lightly grease a 9-inch springform pan.

Step 2

Pulse the graham crackers in a food processor to create fine crumbs. Transfer the crumbs to a bowl and mix in the melted butter until well combined.

Step 3

Press the graham cracker mixture evenly into the bottom of the prepared springform pan to form the crust. Set aside.

Step 4

In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy, about 2-3 minutes.

Step 5

Add the sour cream and vanilla extract to the cream cheese mixture and beat until fully incorporated.

Step 6

Add the eggs one at a time, beating at low speed after each addition until just combined. Avoid overmixing to prevent cracks in the cheesecake.

Step 7

Pour the cheesecake batter over the prepared crust, smoothing the top with a spatula.

Step 8

Place the springform pan on a rimmed baking sheet and bake in the preheated oven for 60-70 minutes, or until the edges are set and the center jiggles slightly when shaken.

Step 9

Turn off the oven, crack the oven door, and let the cheesecake cool inside for 1 hour to prevent cracking.

Step 10

While the cheesecake is cooling, prepare the blueberry topping. In a small saucepan over medium heat, combine the blueberries, honey, lemon juice, and 1 tablespoon of water. Cook until the mixture begins to bubble.

Step 11

In a small bowl, mix the cornstarch with the remaining 1 tablespoon of water to create a slurry. Add this to the blueberry mixture and cook for another 2-3 minutes, stirring constantly, until thickened. Remove from heat and let cool.

Step 12

After the cheesecake has cooled to room temperature, transfer it to the refrigerator and chill for at least 4 hours or overnight.

Step 13

When ready to serve, spoon the cooled blueberry topping over the cheesecake. Slice and enjoy!

Nutrition Facts

Serving size	1567.6 grams (1567.6g)

Amount per serving	% Daily Value*
Calories	4639

Total Fat 317.80g	407%
Saturated Fat 172.80g	864%
Polyunsaturated Fat 15.10g
Cholesterol 1335mg	445%
Sodium 2546mg	111%
Total Carbohydrate 411.70g	150%
Dietary Fiber 10.30g	37%
Total Sugars 318.20g
Protein 64.00g	128%

Vitamin D 123IU	615%
Calcium 793mg	61%
Iron 10mg	54%
Potassium 1147mg	24%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 60.1%

Protein: 5.4%

Carbs: 34.6%