Ingredients
Scale
- 200g graham cracker crumbs
- 100g unsalted butter, melted
- 600g cream cheese, softened
- 150g granulated sugar
- 3 large eggs
- 200g fresh blueberries
- 150g sour cream
- 1 teaspoon vanilla extract
- Blueberry jam or compote (for topping)
Instructions
- Combine graham cracker crumbs and melted butter until mixture resembles wet sand. Press into the bottom of a 9-inch springform pan, then chill for 30 minutes.
- Beat softened cream cheese and sugar until smooth. Add eggs one at a time, mixing well. Incorporate vanilla and sour cream until fully combined.
- Gently fold in fresh blueberries, ensuring even distribution without breaking the fruit. For a more intense flavor, swirl in blueberry jam.
- Pour batter over crust and bake at 325°F (160°C) for 65-70 minutes, until the center is just set. Cool gradually in the oven with door ajar.
- Refrigerate for at least 4 hours or overnight. Before serving, top with blueberry jam or fresh blueberries; optionally drizzle with honey or chocolate sauce.
Notes
- Thaw and drain frozen blueberries thoroughly before folding into batter to prevent excess moisture.
- Use gluten-free cookie crumbs for a gluten-free version.
- Allow the cheesecake to cool gradually to prevent cracking.
- Can be stored covered in the refrigerator for up to 3 days, or frozen for up to 1 month.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (about 150g)
- Calories: 400 Kcal
- Sugar: 20g
- Sodium: 150mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 100mg