Description
A delightful blueberry cheesecake that combines creamy texture with the tartness of blueberries, perfect for any occasion.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
- 4 (8 oz) packages cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup sour cream
- 1 cup blueberry puree
Instructions
- Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan.
- In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press this mixture evenly into the bottom of the prepared pan.
- Incorporate the cream cheese in a large bowl using an electric mixer until it becomes smooth and creamy. Gradually add in sugar and vanilla extract, mixing until well combined.
- Add the eggs one at a time, mixing on low speed after each addition to maintain a smooth texture.
- Mix in sour cream until fully combined.
- Swirl the blueberry puree into the batter carefully but do not overmix.
- Pour the cheesecake batter over the prepared crust.
- Bake for about 1 hour, until the center is set while the edges are slightly puffed.
- Turn off the oven but leave the cheesecake inside for an additional hour. Let cool at room temperature, then refrigerate for at least 4 hours before serving.
Notes
For the best results, allow cream cheese to sit at room temperature for 30 minutes before mixing. Avoid overmixing with eggs to prevent cracks.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American