A classic blueberry cheesecake with a buttery graham cracker crust, creamy vanilla filling and plenty of fresh blueberries. A lightly sweetened sour cream topping adds a smooth, tangy finish to this old-fashioned dessert.
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| Blueberry Cheesecake |
Servings: About 10–12
Yield: One 9-inch cheesecake
Prep Time: About 25 minutes, plus chilling
Cook Time: 35–40 minutes
Ingredients:
For the Crust:
- 1¼ cups graham cracker crumbs
- ¼ cup granulated sugar
- ¼ cup butter or margarine, melted
For the Cheesecake:
- ¾ pound (12 ounces) cream cheese, at room temperature
- 2 large eggs, at room temperature
- ½ cup granulated sugar
- ½ teaspoon vanilla extract
- Dash of cinnamon
- 2 cups fresh blueberries
For the Sour Cream Topping:
- 1 pint (2 cups) sour cream, at room temperature
- 3 tablespoons granulated sugar
- 1 teaspoon vanilla extract
Instructions:
- Preheat the oven to 350°F.
- Combine the graham cracker crumbs, ¼ cup sugar and melted butter.
- Press the mixture evenly over the bottom and about 1½ inches up the sides of a 9-inch springform pan.
- Bake for 10 minutes. Cool the crust on a wire rack, then chill in the refrigerator.
- Increase the oven temperature to 375°F.
- Combine the cream cheese, eggs, ½ cup sugar, ½ teaspoon vanilla and cinnamon. Beat until very smooth.
- Gently fold the fresh blueberries into the cream cheese mixture.
- Pour the filling into the prepared crust and bake at 375°F for 20–25 minutes.
- Remove the cheesecake from the oven and allow it to cool.
- Combine the sour cream, 3 tablespoons sugar and 1 teaspoon vanilla until smooth.
- Spread the sour cream mixture evenly over the cooled cheesecake.
- Return the cheesecake to the 375°F oven for 5 minutes.
- Cool on a wire rack, then refrigerate until thoroughly chilled before serving.
Tip: Fold the blueberries into the filling gently so they remain intact. For the cleanest slices, chill the cheesecake thoroughly before cutting.
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