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Blueberry Cheesecake

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A silky, indulgent blueberry cheesecake with a rich, creamy filling and a crisp graham cracker crust, finished with a glossy blueberry sauce.

Ingredients

Scale
  • 2 teaspoons cornstarch
  • 1 teaspoon fresh lemon juice
  • 1 tablespoon warm water
  • 2 cups fresh or frozen blueberries
  • 2 tablespoons granulated sugar
  • 1 and 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar (for crust)
  • 5 tablespoons unsalted butter, melted
  • 24 ounces full-fat cream cheese, at room temperature
  • 1 cup granulated sugar (for filling)
  • 1 cup full-fat sour cream
  • 2 teaspoons pure vanilla extract
  • 3 large eggs, at room temperature

Instructions

  1. Preheat your oven to 350°F (177°C) and wrap the bottom of a springform pan with aluminum foil.
  2. Whisk together the cornstarch, fresh lemon juice, and warm water until smooth to make the cornstarch slurry.
  3. Combine the blueberries and 2 tablespoons granulated sugar in a medium saucepan over medium heat; cook until the berries break down.
  4. Add the cornstarch slurry and continue to cook, stirring, until the sauce thickens.
  5. Stir the graham cracker crumbs, 1/4 cup granulated sugar, and melted unsalted butter until it resembles damp sand, then press it into the pan.
  6. Bake the crust for 10 minutes and then cool slightly.
  7. Beat the cream cheese and 1 cup granulated sugar until smooth, then mix in sour cream and vanilla extract, adding eggs one at a time.
  8. Pour the cream cheese filling into the crust and swirl in the blueberry sauce before placing in a water bath.
  9. Bake for 55 to 65 minutes until the center wobbles slightly.
  10. Cool the cheesecake in the oven for 1 hour, then refrigerate for at least 6 hours before serving.

Notes

This cheesecake can be made ahead of time, and chilling overnight improves texture.

Nutrition

Keywords: blueberry cheesecake, dessert, creamy cheesecake

Find it online: https://swifttasty.com/blueberry-cheesecake/