Description
A simple, creamy blueberry cheesecake that’s perfect for desserts, featuring a smooth texture and fresh blueberry topping.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 2 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup sour cream
- 1 cup fresh blueberries
- 2 tablespoons all-purpose flour
Instructions
- Preheat oven to 325°F (163°C) and grease a 9-inch springform pan.
- In a medium bowl, mix graham cracker crumbs, 1/4 cup sugar, and melted butter until combined; press into the bottom of the pan.
- In a large bowl, beat cream cheese and 1 cup sugar until smooth; add vanilla extract and eggs one at a time, mixing well.
- Fold in sour cream and flour; pour the mixture over the crust.
- Bake for 55-60 minutes or until the center is set; let cool completely.
- Top with fresh blueberries and refrigerate for at least 4 hours before serving.
Notes
For best results, use fresh blueberries and chill overnight. Serve with whipped cream if desired.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 20g
- Fat: 24g
- Carbohydrates: 28g
- Protein: 6g