Description
A perfect blend of creamy cheesecake and sweet blueberry topping, all sitting on a buttery, crumbly crust. This dessert will melt in your mouth, making it a favorite for any occasion.
Ingredients
Scale
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
For the cheesecake filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1/4 cup sour cream
For the blueberry topping:
- 2 cups fresh blueberries
- 1/4 cup sugar
- 1 tbsp lemon juice
- 1 tbsp cornstarch (optional for thickening)
For the crumb topping:
- 1/2 cup flour
- 1/4 cup sugar
- 1/4 cup butter, cold and cubed
Instructions
- Preheat oven to 325°F (163°C).
- Make the crust: Combine graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of a greased 9-inch springform pan.
- Prepare the filling: Beat the cream cheese and sugar until smooth. Add the vanilla and eggs, one at a time, mixing well after each addition. Stir in sour cream. Pour the cheesecake batter over the crust.
- Bake the cheesecake for 50-60 minutes or until the center is set. Let it cool in the pan for 10 minutes, then remove the sides of the springform pan. Refrigerate for at least 4 hours or overnight.
- Make the blueberry topping: Combine blueberries, sugar, and lemon juice in a saucepan. Cook over medium heat, stirring occasionally, until the blueberries release their juice. If you prefer a thicker topping, mix cornstarch with a little water and add it to the saucepan, cooking until thickened.
- Make the crumb topping: Mix flour, sugar, and cold butter until it forms small crumbs. Sprinkle over the cooled cheesecake.
- Serve: Once the cheesecake has chilled, top with the blueberry sauce and crumb topping just before serving.
Notes
- For an extra burst of flavor, add a bit of lemon zest to the blueberry topping.
- Make sure the cheesecake is fully chilled before serving for the best texture.
- Prep Time: 20 minutes
- Cook Time: 1 hour