Blueberry Cheesecake
A delightful dessert featuring creamy cheesecake paired with fresh blueberries, balancing sweetness and tanginess for a perfect treat.
Ingredients
For the crust
- 1.5 cups graham cracker crumbs
- 0.5 cups unsalted butter, melted
For the filling
- 2 cups cream cheese, softened
- 1 cups sugar
- 1 teaspoon vanilla extract
- 3 large eggs eggs
- 1 cups fresh blueberries
- 0.5 cups sour cream
- 0.25 cups all-purpose flour
Instructions
Preparation
- Preheat your oven to 325°F (160°C).
- In a bowl, mix graham cracker crumbs and melted butter. Press the mixture into the bottom of a 9-inch springform pan to form the crust.
Filling
- In a large mixing bowl, beat cream cheese and sugar together until smooth.
- Add in vanilla extract and mix until well combined.
- Add eggs one at a time, mixing well after each addition to ensure everything blends smoothly.
- Gently fold in the fresh blueberries and sour cream until just combined.
- Add the all-purpose flour and mix until just incorporated.
- Pour the mixture over the prepared crust.
Baking
- Bake for 50-60 minutes or until the center is set and the edges are lightly golden.
- Let the cheesecake cool at room temperature, then refrigerate for at least 4 hours before serving.
- Optional: Top with additional fresh blueberries before serving.
Notes
Use fresh ingredients for the best flavor and texture. Let cream cheese come to room temperature to avoid lumps and cool gradually to prevent cracks.
Nutrition
Serving: 1gCalories: 320kcalCarbohydrates: 30gProtein: 5gFat: 20gSaturated Fat: 10gSodium: 250mgFiber: 1gSugar: 15g