Ingredients
Scale
- 2 cups of fresh or frozen blueberries
- 1 cup granulated sugar
- 8 oz cream cheese, softened
- 1 cup sour cream
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 tablespoons cornstarch
- Optional: edible silver or gold leaf for a magical touch
Instructions
- Mix graham cracker crumbs with melted butter until combined and press into the bottom of a 9-inch springform pan. Bake at 350°F (175°C) for 10 minutes to set the crust. Cool.
- In a saucepan, combine 1 cup blueberries, ¼ cup sugar, and 1 tablespoon cornstarch. Cook over medium heat, stirring until thickened. Cool and set aside.
- Beat softened cream cheese until smooth. Add remaining sugar, sour cream, vanilla, and eggs one at a time. Fold in cooled blueberry filling.
- Pour batter over cooled crust. Swirl in extra blueberry sauce if desired. Bake at 325°F (160°C) for 60-70 minutes until just set.
- Allow to cool at room temperature, then refrigerate for at least 4 hours or overnight. Garnish as desired before serving.
Notes
- Use fresh blueberries for vibrant color and flavor.
- Ensure cream cheese is softened for smooth batter.
- Avoid overmixing to maintain a light, creamy texture.
- Add liqueur like Chambord for a richer flavor profile.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking, No-Bake (Layered)
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (approximately 1/10th of the cheesecake)
- Calories: 390 Kcal
- Sugar: 22g
- Sodium: 150mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 105mg