Description
A creamy baked cheesecake with a buttery biscuit crust and a glossy blueberry topping that balances richness with gentle sweetness.
Ingredients
Scale
- 2 cups graham cracker crumbs
- 1 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 24 ounces cream cheese, softened
- 1 cup sour cream
- 2 teaspoons vanilla extract
- 3 large eggs
- 2 cups fresh blueberries
- 1 tablespoon cornstarch
- 1/4 cup water
Instructions
- Preheat the oven to 325°F and prepare a water bath for baking.
- Mix graham cracker crumbs, 1/4 cup sugar, and melted butter until combined.
- Press the crust mixture into the bottom of a springform pan and bake for 10 minutes, then cool.
- Beat cream cheese with remaining sugar until smooth, then mix in sour cream and vanilla extract.
- Add eggs one at a time, mixing gently until just combined.
- Pour the filling over the cooled crust and place the pan into the prepared water bath.
- Bake for 55 to 60 minutes until the center is just set.
- Simmer blueberries with sugar, cornstarch, and water until thickened, then let cool.
- Chill the cheesecake for at least 4 hours, then spread blueberry topping on top before serving.
Notes
- Use room temperature cream cheese for a smooth filling.
- Allow the cheesecake to cool gradually to prevent cracks.
- For clean slices, wipe the knife between cuts.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 32g
- Sodium: 320mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 95mg