Fresh Blueberry Cheesecake features a buttery graham cracker crust, creamy cheesecake filling, and a fresh blueberry topping with a hint of lemon.
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Calories: 420kcal
Equipment
- 9-inch springform pan
- mixing bowls
- electric mixer
Ingredients
- 1.5 cups graham cracker crumbs
- 0.25 cup granulated sugar
- 0.5 cup unsalted butter, melted
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- 0.5 cup sour cream
- 2 cups fresh blueberries
- 2 tbsp granulated sugar
- 1 tsp lemon juice
Instructions
- Preheat oven to 325°F. Mix graham cracker crumbs, sugar, and melted butter. Press into a 9-inch springform pan and bake 8–10 minutes. Cool.
- Beat cream cheese until smooth. Add sugar and vanilla. Beat in eggs one at a time, then mix in sour cream.
- Pour filling over crust. Bake 50–60 minutes until edges are set and center jiggles slightly.
- Turn off oven and cool cheesecake inside with door slightly open for 1 hour. Cool completely, then refrigerate at least 4 hours.
- Toss blueberries with sugar and lemon juice. Let sit 10–15 minutes. Spoon over cheesecake before serving.
Notes
Chill overnight for best texture and flavor. Add blueberry topping just before serving for the freshest look.
Nutrition
Calories: 420kcal | Carbohydrates: 34g | Protein: 7g | Fat: 29g | Saturated Fat: 17g | Polyunsaturated Fat: 1.5g | Monounsaturated Fat: 8g | Cholesterol: 120mg | Sodium: 320mg | Potassium: 180mg | Fiber: 1g | Sugar: 24g | Vitamin A: 18IU | Vitamin C: 6mg | Calcium: 8mg | Iron: 4mg