Description
A dense, satin-smooth cheesecake with a gentle tang from sour cream, fresh blueberries burst against the rich creaminess, creating a comforting dessert perfect for any occasion.
Ingredients
Scale
- 24 oz (680 g) cream cheese, softened
- 1 cup (200 g) granulated sugar
- 1 cup (240 g) sour cream
- 3 large eggs
- 2 tsp vanilla extract
- 2 tbsp all-purpose flour (about 16 g)
- 1 ½ cups graham cracker crumbs (about 150–165 g)
- 6 tbsp (84 g) unsalted butter, melted
- 1 ½ cups (about 225 g) fresh blueberries
- 1 tbsp lemon juice
- 1 tbsp cornstarch (about 8 g)
- 2 tbsp granulated sugar (for blueberry topping; optional)
- ¼ cup water
Instructions
- Preheat your oven to 325°F (160°C). Grease and line the bottom of a 9-inch springform pan with parchment.
- Make the crust: mix graham cracker crumbs with the melted butter until evenly moistened. Press firmly into the bottom of the pan to form a compact crust and chill briefly.
- In a large bowl, beat the softened cream cheese until smooth and lump-free.
- Add sugar, flour, and vanilla extract, blending gently until just combined.
- Add eggs one at a time, mixing on low speed and scraping the bowl as needed.
- Fold in sour cream with a spatula, avoiding overmixing.
- Pour the filling over the chilled crust and smooth the top. Tap gently on the counter to remove air bubbles.
- Bake for 55 to 65 minutes until edges are set and center jiggles slightly.
- Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
- Chill in the refrigerator for at least 4 hours, preferably overnight.
- For the topping, combine blueberries, lemon juice, sugar, cornstarch, and water in a saucepan. Simmer until thickened and cool before spooning over the cheesecake.
Notes
This is a rich, full-fat dessert. To reduce calories or saturated fat, consider lower-fat cream cheese or smaller portion sizes.
- Prep Time: 25 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 435
- Sugar: 20g
- Sodium: 200mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1.5g
- Protein: 6g
- Cholesterol: 120mg