Luscious Blueberry Cheesecake Bliss
Indulge in this irresistible blueberry cheesecake that combines a velvety cream cheese filling with a buttery graham cracker crust, topped with a vibrant homemade blueberry sauce. Perfect for any occasion, this dessert is a symphony of flavors and textures. Each slice is rich and creamy with the sweet-tart burst of blueberries contrasting beautifully against the smooth filling.
ingredients
- 1 ½ cups graham cracker crumbs
- ⅓ cup granulated sugar
- ½ cup unsalted butter, melted
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- 2 cups fresh blueberries
- ½ cup powdered sugar
- 1 tablespoon lemon juice
steps
- 1.
Preheat the oven to 325°F (163°C).
- 2.
In a bowl, mix graham cracker crumbs, granulated sugar, and melted butter until combined. Press this mixture into the bottom of a 9-inch springform pan to form the crust.
- 3.
Bake the crust for 10 minutes; remove from oven and let cool.
- 4.
In a large mixing bowl, beat softened cream cheese until smooth, then gradually add granulated sugar and vanilla extract.
- 5.
Add eggs one at a time, beating on low speed after each addition until just combined.
- 6.
Gently fold in the sour cream until smooth, then pour the mixture over the cooled crust.
- 7.
Bake in the preheated oven for about 50-60 minutes, or until the center is set and slightly jiggly.
- 8.
While the cheesecake cools, prepare the blueberry sauce by combining fresh blueberries, powdered sugar, and lemon juice in a small saucepan. Cook over medium heat until the blueberries burst and the sauce thickens, about 10 minutes.
- 9.
Pour the blueberry sauce over the cheesecake once it's completely cooled, then refrigerate for at least 4 hours or overnight before serving.
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