Description
This rich and creamy blueberry cheesecake features a buttery graham cracker crust, a smooth cream cheese filling, and fresh blueberries folded in for a sweet, tangy finish. Perfect for any special occasion or indulgent treat!
Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 24 oz cream cheese, softened
- 1 cup sugar
- 1 tsp vanilla extract
- 4 eggs
- 1 cup sour cream
- 1/4 cup all-purpose flour
- 1 1/2 cups fresh blueberries
Instructions
- Preheat oven to 325°F (163°C).
- In a bowl, mix graham cracker crumbs and melted butter. Press mixture into the bottom of a 9-inch springform pan to form the crust.
- In a separate bowl, beat the cream cheese, sugar, and vanilla extract until smooth.
- Add eggs one at a time, mixing well after each addition.
- Mix in sour cream and flour until just combined.
- Gently fold in fresh blueberries.
- Pour the cheesecake mixture over the prepared crust and smooth the top with a spatula.
- Bake for 1 hour or until the center is almost set and the edges are lightly browned.
- Allow to cool, then refrigerate for at least 4 hours before serving.
Notes
- Ensure the cream cheese is softened to room temperature for a smooth batter.
- For an extra burst of blueberry flavor, top the cheesecake with additional fresh blueberries or a blueberry compote before serving.
- If you don’t have a springform pan, you can use a regular cake pan, but a springform pan will make it easier to remove the cheesecake.
- Prep Time: 20 minutes
- Cook Time: 1 hour