Creamy Blueberry Cheesecake
A rich and creamy cheesecake loaded with fresh blueberries, perfect for any gathering or cozy night in.
Ingredients
For the crust
- 2 cups graham cracker crumbs
- 1/2 cup melted butter
For the cheesecake filling
- 16 oz cream cheese, softened Let soften for smoother batter
- 1 cup sugar
- 1 teaspoon vanilla extract
- 3 large eggs Add one at a time, mix until just combined
- 1 cup sour cream Can substitute with Greek yogurt
- 1 cup fresh blueberries Fold in gently to avoid breaking
Instructions
Preparation
- Preheat the oven to 325°F (163°C).
- In a bowl, combine graham cracker crumbs and melted butter. Press this mixture into the bottom of a 9-inch springform pan to form the crust.
Making the Filling
- Beat cream cheese, sugar, and vanilla in a mixing bowl until smooth.
- Add eggs one at a time, mixing well after each addition.
- Mix in sour cream until combined.
- Gently fold in fresh blueberries.
Baking
- Pour the cheesecake batter over the prepared crust.
- Bake for 55-60 minutes or until the center is set.
- Allow to cool, then refrigerate for at least 4 hours before serving.
Notes
Serve with whipped cream or extra blueberries on top. Pairs well with coffee or tea.