Description
A delicious and easy-to-make blueberry velvet cheesecake that is perfect for any occasion.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 3 large eggs
- 1 cup fresh blueberries
- 1 tablespoon cornstarch
Instructions
- Preheat the oven to 325°F.
- In a medium bowl, combine the graham cracker crumbs and melted butter. Mix until well combined.
- Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes, then remove from the oven and let cool.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- Gradually add the sugar and continue to beat until well combined.
- Mix in the vanilla extract and sour cream until smooth.
- Add the eggs one at a time, mixing well after each addition.
- Gently fold in the blueberries and cornstarch until evenly distributed.
- Pour the cheesecake batter over the cooled crust in the springform pan.
- Bake for 50-60 minutes, or until the center is set but still slightly jiggly.
- Turn off the oven and leave the cheesecake inside for an additional hour to cool gradually.
- Remove the cheesecake from the oven and let it cool to room temperature.
- Once cooled, refrigerate for at least 4 hours or overnight before serving.
Notes
- For a richer flavor, try adding a teaspoon of lemon zest to the batter.
- You can substitute the blueberries with raspberries or strawberries for a different fruit twist.
- For a fun presentation, top the cheesecake with a blueberry compote or whipped cream before serving.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 14g
- Sodium: 300mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 90mg