Blueberry Cheesecake Recipe
A luscious, creamy cheesecake topped with a vibrant blueberry sauce that’s both sweet and slightly tart. Perfect for special occasions or a delightful dessert treat. Impress your guests with this bakery-style creation made right at home
Ingredients
- 200 g graham crackers crushed
- 100 g unsalted butter melted
- 600 g cream cheese softened
- 200 g sugar
- 3 large eggs
- 1 tsp vanilla extract
- 200 ml sour cream
- 250 g fresh blueberries
- 2 tbsp sugar for topping
- 1 tbsp lemon juice
Instructions
- Preheat oven to 160°C (320°F).
- Mix crushed graham crackers with melted butter and press into a 9-inch springform pan.
- Beat cream cheese and sugar until smooth; add eggs one at a time, then mix in vanilla and sour cream.
- Pour mixture over crust and bake for 50 mins or until set.
- Let cool completely, then refrigerate for at least 4 hrs.
- In a saucepan, heat blueberries, sugar, and lemon juice until syrupy; cool slightly.
- Spoon blueberry topping over chilled cheesecake before serving.
Notes
- Use fresh or frozen blueberries for the topping.
- For a creamier texture, avoid overbaking the cheesecake.
- Refrigerate overnight for best flavor.