Ingredients for Blueberry Cheesecake
- 1 ½ cups graham cracker crumbs
- 1 ⅝ cups granulated sugar
- 6 tablespoons (3 ounces) melted unsalted butter
- 3 ½ cups fresh blueberries
- 3 tablespoons cornstarch
- 3 (8 ounce) packages cream cheese
- 4 large eggs
- a pinch of salt
- 1 cup sour cream
- 1 teaspoon vanilla extract
- ½ cup water
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How to Make Blueberry Cheesecake
- Preheat oven to 325°F (160°C).
- In a medium bowl, combine 1 ½ cups graham cracker crumbs, ¼ cup granulated sugar, and 6 tablespoons (3 ounces) melted unsalted butter. Mix well.
- Press the mixture evenly onto the bottom and halfway up the sides of a 9-inch springform pan.
- In a food processor, combine 2 ½ cups fresh blueberries and 1 tablespoon cornstarch. Process until smooth.
- Pour the blueberry mixture into a small saucepan and cook over medium heat for 15 minutes, or until slightly thickened, stirring constantly.
- Set aside to cool completely. Reserve ½ cup of the mixture for the glaze.
- In a large bowl, beat 3 (8 ounce) packages cream cheese with an electric mixer until smooth and fluffy.
- Gradually beat in 1 cup granulated sugar until fully incorporated.
- Add 4 large eggs, one at a time, beating well after each addition. Mix until just combined.
- Stir in 2 tablespoons cornstarch and a pinch of salt.
- Pour the batter into the prepared crust.
- Spoon the cooled blueberry mixture (excluding the reserved portion) over the batter and gently swirl with a knife.
- Bake for 1 hour, or until the cheesecake is set around the edges but still slightly jiggly in the center.
- Remove from the oven and let cool on a wire rack for 20 minutes.
- In a small bowl, combine 1 cup sour cream, 2 tablespoons granulated sugar, and 1 teaspoon vanilla extract. Mix until smooth.
- Spread the sour cream mixture evenly over the cooled cheesecake.
- Return to the oven and bake for an additional 10 minutes.
- Remove from oven and let cool completely on a wire rack.
- Gently run a knife around the edges of the springform pan to release the cheesecake.
- Refrigerate for at least 8 hours, or preferably overnight.
- To make the blueberry glaze: In a small saucepan, combine the reserved ½ cup blueberry mixture, ½ cup water, and ¼ cup granulated sugar.
- Cook over medium heat until thickened, stirring constantly.
- Stir in 1 cup fresh blueberries.
- Let cool completely before serving.
- Remove the sides of the springform pan and spoon the blueberry glaze over the cheesecake before serving.
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
227g
Fat
146g
Carbs
23g
