Description
A rich and creamy cheesecake topped with a luscious blueberry sauce.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- 2 cups fresh blueberries
- ½ cup blueberry jam
Instructions
- Preheat the oven to 325°F (160°C).
- In a bowl, combine graham cracker crumbs and melted butter. Press the mixture into the bottom of a 9-inch springform pan.
- In a large mixing bowl, beat cream cheese and sugar until smooth.
- Add vanilla extract and eggs, one at a time, mixing well after each addition.
- Stir in the sour cream until fully combined.
- Pour the cream cheese mixture over the crust in the springform pan.
- Bake for 55-60 minutes or until the center is set but slightly jiggly.
- Remove from the oven and let cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
- In a saucepan, heat blueberries and blueberry jam over medium heat until the blueberries break down and the mixture thickens slightly.
- Let the blueberry sauce cool, then pour it over the chilled cheesecake before serving.
Notes
- For a firmer cheesecake, bake a bit longer and ensure it cools completely before refrigerating.
- Feel free to substitute the blueberries with raspberries or strawberries for a different berry cheesecake.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg