Blueberry Dream Cheesecake
A luxurious cheesecake featuring creamy filling topped with fresh blueberries, perfect for special occasions or as a sweet indulgence.
Ingredients
For the crust
- 1.5 cups 1 1/2 cups graham cracker crumbs
- 0.5 cups 1/2 cup melted butter
For the cheesecake filling
- 3 packages 3 packages (8 oz each) cream cheese, softened Ensure it's at room temperature for easier blending.
- 1 cup 1 cup sugar
- 1 teaspoon 1 teaspoon vanilla extract
- 3 large 3 large eggs Add one at a time, beating well after each addition.
- 0.5 cups 1/2 cup sour cream Stir until just combined.
For the blueberry topping
- 2 cups 2 cups fresh blueberries Plus fresh blueberries for garnish.
- 0.75 cups 3/4 cup sugar
- 2 tablespoons 2 tablespoons cornstarch
- 1 tablespoon 1 tablespoon lemon juice
Garnishes
- Fresh blueberries for garnish
- Mint leaves for garnish
Instructions
Preparation
- Preheat oven to 325°F (165°C) and grease a 9-inch springform pan.
- In a medium bowl, mix graham cracker crumbs and melted butter, then press firmly into the bottom of the pan to form a crust.
Blueberry Topping
- In a saucepan, combine 2 cups blueberries, 3/4 cup sugar, cornstarch, and lemon juice. Cook over medium heat until thickened, about 10 minutes. Set aside to cool.
Cheesecake Filling
- In a large mixing bowl, beat cream cheese, 1 cup sugar, and vanilla until smooth.
- Add eggs one at a time, beating well after each addition.
- Stir in sour cream until just combined.
Assembly
- Pour half of the cream cheese mixture over the crust.
- Spoon half of the blueberry mixture over the cream cheese layer.
- Repeat the layers.
- Swirl the top with a knife for a marbled effect.
Baking and Cooling
- Bake for 60-70 minutes or until the center is set.
- Cool on a wire rack for 1 hour and then refrigerate for at least 4 hours or overnight.
Serving
- Garnish with fresh blueberries and mint leaves before serving.
Notes
For the best presentation, serve chilled. Best enjoyed with whipped cream or blueberry sauce. Cover leftovers tightly and store in the fridge for up to 5 days, or freeze individual slices for up to 2 months.