Description
Indulge in the luxurious Blueberry Velvet Cheesecake, a rich and creamy dessert bursting with the sweetness of blueberries. This show-stopping treat is perfect for any special occasion or as a delightful sweet ending to a meal.
Ingredients
Scale
For the Crust:
- 2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Filling:
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 2 teaspoons vanilla extract
- 2 tablespoons all-purpose flour
- 1/2 cup blueberry puree (blended fresh or frozen blueberries)
For the Topping:
- 1 1/2 cups fresh blueberries
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch mixed with 2 teaspoons water
Instructions
- Preheat the oven: to 325°F. Grease a 9-inch springform pan and line the bottom with parchment paper.
- Prepare the Crust: Mix graham cracker crumbs, sugar, and melted butter. Press into the pan and bake for 8–10 minutes. Cool.
- Make the Filling: Beat cream cheese and sugar. Add eggs one at a time. Stir in sour cream, vanilla, flour, and blueberry puree. Pour over crust.
- Bake: for 55–65 minutes. Cool in the oven, then refrigerate for at least 4 hours.
- Prepare the Topping: Cook blueberries, sugar, and lemon juice until juicy. Add cornstarch slurry and cook until thickened. Cool and spread over the chilled cheesecake.
Notes
- For extra richness, swirl an additional 1/4 cup blueberry puree into the batter before baking.
- The cheesecake can be made a day ahead and stored in the refrigerator.
- Prep Time: 25 minutes
- Cook Time: 1 hour 5 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 36 g
- Sodium: 310 mg
- Fat: 29 g
- Saturated Fat: 16 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 115 mg
