Description
A luscious blueberry cheesecake with a buttery cookie crust, perfect for gatherings or a cozy night in.
Ingredients
Scale
- 1 ½ cups cookie crumbs (Graham crackers or digestive biscuits)
- ½ cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup fresh blueberries
- 1 tablespoon flour (for blueberries)
- 1 cup sour cream
Instructions
- Preheat your oven to 325°F (160°C).
- Combine the cookie crumbs and melted butter until the mixture resembles wet sand.
- Press the cookie mixture into the bottom of a springform pan, forming a compact layer.
- Beat the cream cheese, sugar, and vanilla extract until smooth and creamy.
- Add the eggs, one at a time, mixing well after each addition.
- Toss the blueberries with a tablespoon of flour to prevent sinking.
- Fold the blueberries into the cream cheese mixture gently.
- Pour the filling over the prepared crust and spread it evenly.
- Bake for 50-60 minutes, until the center is set with a slight jiggle.
- Cool at room temperature for an hour, then refrigerate for at least 4 hours or overnight.
- Spread a layer of sour cream over the top before serving.
Notes
For best results, make the cheesecake a day in advance to let flavors meld. Consider adding a swirl of blueberry puree or lemon zest for variation.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 17g
- Sodium: 400mg
- Fat: 21g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 90mg