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Delicious slice of creamy blueberry cheesecake topped with fresh blueberries

Creamy Blueberry Cheesecake

A bright, silky cheesecake studded with juicy blueberries, offering a rich and velvety texture that's perfect for any occasion.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups graham cracker crumbs Buy finely ground crumbs or blitz whole crackers for uniform packing.
  • 0.5 cups unsalted butter, melted Use unsalted to control sodium; European butter can enhance flavor.
For the filling
  • 2 cups cream cheese, softened Use full-fat cream cheese for a smooth and stable filling.
  • 1 cups sugar Standard granulated sugar.
  • 1 tsp vanilla extract
  • 3 large eggs Use room temperature for best results.
  • 1 cups fresh blueberries Use firm, plump berries for best color and texture.
  • 0.25 cups sour cream Adds creaminess and brightens flavor.

Method
 

Preparation
  1. Preheat the oven to 325°F (160°C).
  2. Combine graham cracker crumbs and melted butter until the mixture behaves like damp sand. Press into the bottom of a springform pan.
  3. In a large bowl, beat cream cheese until smooth, then add sugar and vanilla until combined.
  4. Add eggs one at a time, blending well after each addition.
  5. Gently fold in blueberries and sour cream.
  6. Pour mixture over crust and smooth the top. Tap pan lightly to remove air pockets.
Baking
  1. Bake for 50-60 minutes until the center is set and slightly jiggly.
  2. Turn off the oven and leave cheesecake inside for another hour.
Cooling
  1. Cool to room temperature before removing from the pan.
  2. Refrigerate for at least 4 hours before serving.

Notes

For variations, try adding lemon zest or using a cookie-based crust. Store covered in the fridge for up to 5 days.