Irresistible Blueberry Dream Cheesecake
A rich and creamy blueberry cheesecake that combines a buttery graham cracker crust with a luscious cream cheese filling and a vibrant blueberry topping. A dreamy dessert for any occasion!
Equipment
- 9-inch springform pan
- Mixing bowls
- Electric mixer
- Saucepan
Ingredients
For the Crust
- 1 and 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tbsp butter melted
For the Cheesecake Filling
- 24 oz cream cheese softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 eggs room temperature
- 1/2 cup sour cream
For the Blueberry Topping
- 2 cups fresh or frozen blueberries
- 1/4 cup granulated sugar
- 1 tbsp lemon juice fresh
- 1 tbsp cornstarch mixed with 2 tbsp water
Instructions
- Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and set aside.
- Make the crust: In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press into the bottom of the pan. Bake for 10 minutes, then set aside to cool.
- Prepare the filling: In a large bowl, beat cream cheese until smooth. Add sugar and vanilla, then mix in eggs one at a time. Stir in sour cream until just combined.
- Pour the filling over the cooled crust. Smooth the top with a spatula.
- Bake for 50-60 minutes or until center is slightly jiggly. Turn off oven, crack door, and let cool inside for 1 hour.
- Chill in the fridge for at least 4 hours or overnight.
- Make the blueberry topping: In a saucepan, combine blueberries, sugar, and lemon juice. Bring to a simmer. Stir in cornstarch slurry and cook until thickened. Let cool.
- Spoon blueberry topping over chilled cheesecake before serving.
Notes
You can prepare the blueberry topping a day ahead. Cheesecake keeps well in the fridge for up to 5 days. Freeze for longer storage without topping.