Description
Indulge in a slice of summer bliss with this fresh blueberry cheesecake featuring a buttery homemade crust. The creamy filling harmonizes perfectly with sweet-tart blueberries, creating an irresistible dessert for any occasion. Whether for a special celebration or just because, this cheesecake will delight your taste buds and impress guests.
Ingredients
Scale
- 2 cups fresh blueberries
- 16 oz cream cheese, softened
- 3/4 cup granulated sugar
- 1 cup full-fat sour cream
- 2 tbsp fresh lemon juice
- 1 tsp vanilla extract
- 1 1/2 cups crushed graham crackers (or digestive biscuits)
- 1/2 cup unsalted butter, melted
Instructions
- Preheat oven to 350°F (175°C). Mix crushed graham crackers and melted butter in a bowl. Press into the bottom of a springform pan.
- Beat cream cheese and sugar in another bowl until smooth. Add sour cream, lemon juice, and vanilla; mix well.
- Gently fold in blueberries and pour the mixture over the crust.
- Bake for 50-60 minutes until set but slightly jiggly in the center.
- Cool in the oven for an hour, then chill in the refrigerator for at least four hours before serving.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 100g)
- Calories: 320
- Sugar: 24g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
Keywords: - Substitute blueberries with raspberries or strawberries for a fruity twist. - Store leftovers in an airtight container for up to five days; freeze individual slices for up to one month.