Description
A creamy, melt-in-your-mouth cheesecake with a buttery graham cracker crust, topped with a glossy blueberry sauce for the perfect fruity finish.
Ingredients
- Cream cheese – 4 packages (8 oz each), softened
- Granulated sugar – 1 cup
- Sour cream – 1 cup
- Eggs – 4 large
- Vanilla extract – 2 tsp
- Graham cracker crumbs – 1 ½ cups
- Unsalted butter – 6 tbsp, melted
- Lemon juice – 2 tbsp (freshly squeezed)
- Cornstarch – 2 tsp (for blueberry sauce)
- Fresh blueberries – 3 cups (plus extra for garnish)
- Mint leaves – for garnish
Instructions
- Mix graham cracker crumbs with melted butter.
- Press firmly into the bottom of a springform pan.
- Beat cream cheese until smooth.
- Add sugar, sour cream, vanilla, and lemon juice; mix well.
- Add eggs one at a time, mixing on low speed just until combined.
- Pour filling over the crust.
- Bake at 325°F (160°C) for 55–65 minutes, until the center is just set.
- Turn off oven, crack door open, and let cheesecake cool inside for 1 hour.
- Refrigerate at least 4 hours or overnight.
- In a saucepan, combine 2 cups blueberries, ½ cup sugar, ¼ cup water, and cornstarch.
- Simmer until thick and glossy. Stir in remaining 1 cup blueberries for texture.
- Spread blueberry topping over chilled cheesecake.
- Garnish with mint leaves and fresh blueberries.
Notes
- For best results, use full-fat cream cheese.
- Let the cheesecake cool completely before refrigerating.
- Garnish just before serving for the best presentation.
- Prep Time: 25 minutes
- Cook Time: 55–65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 90mg