Blueberry Cheesecake
Indulge in this rich and creamy blueberry cheesecake, a perfect dessert for any occasion. This delightful treat combines a buttery crust with a smooth blueberry filling, topped with fresh blueberries.
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Servings: 8 servings
Calories: 350kcal
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter melted
- 2 cups cream cheese softened
- 1 cup sugar
- 1 tsp vanilla extract
- 2 cups fresh blueberries
- 1 cup sour cream
- 3 large eggs
Instructions
- Preheat your oven to 325°F (160°C).
- In a bowl, combine graham cracker crumbs and melted butter.
- Press the mixture into the bottom of a springform pan to form the crust.
- In a large mixing bowl, beat the cream cheese until smooth.
- Add sugar and vanilla extract, mixing until well combined.
- Incorporate the eggs one at a time, mixing on low speed.
- Fold in the sour cream and half of the blueberries gently.
- Pour the cheesecake mixture over the crust in the springform pan.
- Bake for 50 minutes or until the center is set but slightly jiggly.
- Turn off the oven and let the cheesecake cool inside for 1 hour.
- Chill in the refrigerator for at least 4 hours before serving.
- Top with remaining fresh blueberries just before serving.
Nutrition
Calories: 350kcal | Carbohydrates: 28g | Protein: 6g | Fat: 25g | Fiber: 1g