Description
A delicious and creamy blueberry layer cheesecake that combines the richness of cream cheese with the tartness of blueberries, perfect for any occasion.
Ingredients
Scale
- 2 cups (200 g) graham cracker crumbs (or digestive biscuits, finely crushed)
- ½ cup (115 g) unsalted butter, melted
- 2 tbsp sugar
- 2 cups fresh or frozen blueberries
- ¼ cup sugar
- 1 tbsp lemon juice
- 2 tsp cornstarch mixed with 2 tbsp water
- 24 oz (675 g) cream cheese, softened
- 1 cup (200 g) granulated sugar
- 1 cup (240 ml) sour cream
- 1 tsp vanilla extract
- 3 large eggs, room temp
- 2 tbsp all-purpose flour
- Sweetened whipped cream swirls
- Extra blueberries (optional)
Instructions
- Preheat oven to 325°F (160°C). Mix crumbs, melted butter, and sugar until combined. Press firmly into the bottom and slightly up the sides of a 9-inch springform pan. Bake for 10 minutes, then set aside.
- In a saucepan, cook blueberries, sugar, and lemon juice until juicy. Add cornstarch slurry and cook until thickened. Let cool completely.
- Beat cream cheese and sugar until smooth and creamy. Mix in sour cream, vanilla, and flour. Add eggs one at a time, mixing just until incorporated.
- Pour half of cheesecake batter into crust. Spoon blueberry mixture evenly in the center as a layer. Top with remaining cheesecake batter. Smooth surface.
- Place pan inside a larger dish with 1 inch of hot water (water bath). Bake 55–65 minutes, until center is set but slightly wobbly. Turn off oven, crack door, let cool 1 hour. Refrigerate at least 4 hours or overnight.
- Pipe whipped cream swirls on top and garnish with blueberries if desired.
Notes
- For best results, use room temperature ingredients.
- Let the cheesecake cool completely before refrigerating to avoid cracks.
- Can be made a day in advance for better flavor.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- 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: 5g
- Cholesterol: 90mg