Description
A delicious and creamy blueberry cheesecake topped with a homemade blueberry sauce, perfect for any occasion.
Ingredients
Scale
- 2 cups graham cracker crumbs
- 2 tbsp granulated sugar
- 8 tbsp (1 stick) unsalted butter, melted
- 24 oz (675g) cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 3 large eggs
- 1 tbsp cornstarch
- 2 tsp vanilla extract
- Pinch of salt
- 2 cups fresh or frozen blueberries
- ½ cup sugar
- 1 tbsp lemon juice
- 1 tsp vanilla
- 1 tbsp cornstarch + 2 tbsp water (slurry)
Instructions
- Preheat oven to 325°F (160°C). Mix graham crumbs, sugar, and melted butter until sandy. Press firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then cool slightly.
- Beat cream cheese and sugar until completely smooth. Add sour cream, vanilla, and salt, mix. Add cornstarch, mix. Add eggs one at a time, mixing just until combined. Pour filling onto crust.
- Place the cheesecake pan on a baking sheet. Bake at 325°F (160°C) for 55–70 minutes. Edges should be set, center should still jiggle. Turn off oven, crack door, let cool for 1 hour inside. Chill in fridge for at least 4 hours, overnight is ideal.
- In a small saucepan, combine blueberries, sugar, lemon juice, and vanilla. Heat for 5 minutes until juices release. Stir in cornstarch slurry, simmer until glossy and thick. Cool completely.
- Spoon the blueberry sauce all over the top, letting it drip down. Optional: add fresh blueberries and mint to finish.
Notes
- Chilling overnight yields the best flavor and texture.
- For a smoother filling, ensure all ingredients are at room temperature before mixing.
- Use fresh blueberries for the best flavor, but frozen can be used in a pinch.
- Prep Time: 20 min
- Cook Time: 60–75 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg