Ingredients
- Cream Cheese (full-fat)
- Fresh Blueberries (2 cups)
- Granulated Sugar (1/4 cup)
- Lemon Juice (1 tablespoon)
- Graham Crackers
- Butter (melted)
- Sugar
- Pinch of Salt
- Eggs
- Sour Cream
- Vanilla Extract
Instructions
- Prepare the Graham Cracker Crust:
- Crush graham crackers into fine crumbs using a food processor or rolling pin.
- Mix with melted butter, sugar, and salt until the mixture resembles wet sand.
- Press the crust into a springform pan and pre-bake at 350°F for 8-10 minutes. Cool completely.
- Prepare the Cheesecake Filling:
- Beat cream cheese until light and fluffy.
- Gradually add sugar, beating well after each addition.
- Add eggs one at a time, beating after each addition.
- Stir in sour cream, vanilla, and a pinch of salt.
- Pour filling into the pre-baked graham cracker crust.
- Baking and Cooling:
- Bake in a water bath at a higher temperature for 10-15 minutes, then reduce to a lower temperature for an even bake.
- Let the cheesecake cool slowly to prevent cracks.
- Prepare the Blueberry Topping:
- Rinse and pat dry fresh blueberries.
- Combine blueberries, sugar, and lemon juice in a saucepan.
- Simmer over medium heat until thickened, about 10-15 minutes. Let cool slightly.
- Spoon the blueberry topping over the chilled cheesecake.
Notes
- Use high-quality cream cheese for the best texture.
- Freezing the cheesecake is an option for up to two months. Thaw in the fridge overnight.
- Keep refrigerated for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg