Description
A creamy and delicious blueberry cheesecake that is easy to make and perfect for any occasion.
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 fresh blueberries
- ½ cup sour cream
- ¼ cup powdered sugar
Instructions
- Preheat your oven to 325°F (160°C).
- In a mixing bowl, combine the graham cracker crumbs and melted butter until well mixed.
- Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust.
- In another bowl, beat the cream cheese, granulated sugar, and vanilla extract until smooth.
- Add the eggs one at a time, mixing well after each addition.
- Fold in the blueberries gently to avoid breaking them.
- Pour the cheesecake mixture over the crust in the springform pan.
- Bake for about 50-60 minutes or until the center is set.
- Let the cheesecake cool, then refrigerate for at least 4 hours or overnight.
- Before serving, mix the sour cream and powdered sugar and spread it over the top of the cheesecake.
Notes
- For a stronger blueberry flavor, you can add blueberry puree on top.
- Make sure the cream cheese is softened to prevent lumps in the batter.
- Store leftovers in the refrigerator for up to 5 days.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 240mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 70mg