Blueberry Cheesecake (Print)
Rich, creamy layers of cheesecake on a buttery crust, topped with a zesty blueberry layer. A dessert made for sharing, but you may want it all!
# Ingredients:
01 -
1 cup of fresh or frozen blueberries.
02 -
¼ cup of plain sugar.
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1 cup of sour cream.
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2 large eggs.
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1 teaspoon of vanilla.
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½ cup of melted unsalted butter.
07 -
2 blocks (8 oz each) of softened cream cheese.
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1 ½ cups of crushed graham crackers.
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1 tablespoon of fresh lemon juice.
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1 cup of plain sugar.
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¼ cup of sugar for topping.
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1 cup of additional blueberries.
# Steps:
01 -
Heat your oven to 325°F (160°C).
02 -
Stir together the graham cracker crumbs, sugar, and melted butter in a bowl. Push the mix firmly onto the base of a 9-inch springform pan.
03 -
Whip the cream cheese until it’s smooth. Slowly beat in sugar and vanilla. One by one, add the eggs while mixing gently. Stir in the sour cream, then fold in the blueberries carefully.
04 -
Spread the filling over the crust evenly. Place in the oven and bake for about 55-60 minutes, until the center is just firm.
05 -
Allow the cheesecake to cool completely on the counter. Then chill it in the fridge for several hours or overnight.
06 -
Simmer 1 cup of blueberries, sugar, and lemon juice on medium heat in a small pan. Cook until the blueberries break down and juices are released. Cool before using.
07 -
Take the cheesecake out of the pan, spread on the blueberry topping, slice it up, and dig in.
# Notes:
01 -
Fresh blueberries work best if you're making the topping.