Description
A luscious cheesecake with a creamy base swirled with tart blueberries, perfect for any occasion.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 3 (8 oz) packages of cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- 1/4 cup heavy cream
- 1 1/2 cups fresh blueberries
- 1/4 cup granulated sugar (for blueberry sauce)
- 1 tablespoon lemon juice
Instructions
- Preheat your oven to 325°F (163°C). Prepare a 9-inch springform pan by greasing its sides lightly with butter.
- Combine the graham cracker crumbs, 1/4 cup sugar, and melted butter in a medium bowl. Press this mixture firmly into the bottom of the prepared pan.
- Bake for 8-10 minutes, or until golden and aromatic.
- Beat together the softened cream cheese with 1 cup of sugar until velvety smooth. Incorporate the vanilla extract, followed by the eggs—adding one at a time.
- Fold in the sour cream and heavy cream until combined.
- Combine the fresh blueberries, 1/4 cup sugar, and lemon juice in a saucepan. Cook over medium heat for about 5-7 minutes until the blueberries begin to break down.
- Pour the cheesecake filling over the crust. Dollop the blueberry sauce on top and swirl it into the batter.
- Bake for 50-60 minutes, or until the center is slightly jiggly but set around the edges.
- Turn off the oven and crack the door open, allowing cooling for about an hour.
- Chill in the refrigerator for at least 4 hours before serving.
Notes
Allow the cheesecake to chill overnight for best flavor. Use low-fat options for a lighter version.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 100mg