Description
Creamy, tangy, and bursting with fresh blueberries, this blueberry cheesecake is the ultimate dessert indulgence. With a buttery graham cracker crust and rich cream cheese filling, it’s a crowd-pleaser that’s perfect for any occasion.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 ½ cups blueberries (fresh or frozen)
- 1 teaspoon lemon zest
Instructions
- Preheat oven to 325°F (160°C). Place a rack in the center of the oven.
- Combine graham cracker crumbs and melted butter until fully mixed.
- Press the mixture into the bottom of a greased 9-inch springform pan. Wrap the outside with foil for a water bath.
- In a large bowl, beat cream cheese and sugar until smooth. Add sour cream, vanilla, and lemon zest, then beat in eggs one at a time.
- Pour the mixture over the crust. Swirl in half the blueberries.
- Place the pan in a baking dish filled halfway with hot water. Bake for 55–65 minutes until set but slightly jiggly in the center.
- Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.
- Refrigerate for at least 4 hours or overnight. Top with remaining blueberries before serving.
Notes
- Use room temperature ingredients for a smooth filling.
- Chill overnight for best flavor and structure.
- For clean slices, dip your knife in warm water and wipe between cuts.
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 28g
- Sodium: 260mg
- Fat: 29g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 115mg
Keywords: blueberry cheesecake, baked cheesecake, fruit dessert, cream cheese, summer dessert