Description
A delicious and creamy blueberry cheesecake with a graham cracker crust, perfect for any occasion.
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 tablespoons granulated sugar
- 2 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- 1 cup fresh blueberries
- ¼ cup blueberry preserves
Instructions
- Preheat the oven to 325°F.
- In a medium bowl, combine graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Mix until well combined.
- Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes, then remove from the oven and let cool.
- In a large mixing bowl, beat the softened cream cheese with 1 cup of sugar and vanilla extract until smooth and creamy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the sour cream until fully incorporated.
- Gently fold in the fresh blueberries.
- Pour the cream cheese mixture over the cooled crust in the springform pan.
- Drop spoonfuls of blueberry preserves on top and swirl gently with a knife for a marbled effect.
- Bake in the preheated oven for 55-60 minutes, or until the center is set but still slightly jiggly.
- Turn off the oven and leave the cheesecake inside for an additional hour to cool gradually.
- Remove from the oven and let cool to room temperature before refrigerating for at least 4 hours, preferably overnight.
- Serve chilled, garnished with additional fresh blueberries if desired.
Notes
- For a lighter version, substitute low-fat cream cheese and sour cream.
- Try using raspberries or strawberries instead of blueberries for a different flavor profile.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Fat: 24g
- Carbohydrates: 22g
- Protein: 6g