Blueberry Cheesecake
A delightful blend of creamy, tangy, and sweet flavors with fresh blueberries, perfect for summer gatherings or special occasions.
Ingredients
Crust Ingredients
- 200 g graham crackers or digestive biscuits, crushed
- 100 g unsalted butter, melted
- 2 tbsp granulated sugar
Filling Ingredients
- 400 g cream cheese, softened Use room temperature for smoother filling.
- 200 g sour cream
- 150 g sugar
- 3 large eggs Do not overmix after adding eggs.
- 1 tsp vanilla extract
- 200 g fresh blueberries Can use frozen, but thaw and drain first.
Instructions
Preparation
- Preheat your oven to 160°C (320°F).
- In a bowl, mix the crushed graham crackers with melted butter and sugar. Press the mixture into the bottom of a springform pan to form the crust.
- In another bowl, beat the cream cheese until smooth. Add sour cream, sugar, eggs, and vanilla extract, mixing until well combined.
- Fold in the blueberries gently.
- Pour the filling over the crust in the springform pan.
Baking
- Bake for about 50-60 minutes until the center is set but slightly wobbly.
- Turn off the oven and let the cheesecake cool inside for an hour.
- Chill in the refrigerator for at least 4 hours or overnight before serving.
Notes
Serve the cheesecake cold, topped with extra blueberries or a drizzle of blueberry sauce. A dollop of whipped cream can enhance the dessert. Store in the refrigerator, tightly covered; it lasts up to a week. For longer storage, freeze it wrapped well to prevent freezer burn.