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Philadelphia Blueberry Crown Cheesecake Recipe

Indulge in this decadent Philadelphia Blueberry Crown Cheesecake! A creamy, dreamy cheesecake bursting with fresh blueberries, baked to perfection with a buttery graham cracker crust. This recipe is perfect for special occasions or a delightful weekend treat. Easy to follow instructions ensure a stunning and delicious result every time.

Prep Time 30 mins
Cook Time 85 mins
Calories 873 kcal
Protein 27g
Rating 4.7 (6 Reviews)
Philadelphia Blueberry Crown Cheesecake 11

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Philadelphia Blueberry Crown Cheesecake

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How to Make Philadelphia Blueberry Crown Cheesecake

  1. Preheat oven to 325°F (160°C). If using a 9-inch springform pan, grease the sides lightly.
  2. In a medium bowl, combine 1 ½ cups graham cracker crumbs, 3 tablespoons granulated sugar, and 6 tablespoons (3 ounces) melted unsalted butter. Mix until evenly moistened.
  3. Press the crumb mixture firmly into the bottom of the prepared springform pan. Use the bottom of a measuring cup to create an even layer.
  4. In a large bowl, beat 3 (8-ounce) packages cream cheese with an electric mixer until smooth and creamy. Gradually add 1 cup granulated sugar, beating until well combined.
  5. Beat in ¼ cup all-purpose flour, 1 teaspoon vanilla extract, and 1 teaspoon lemon zest until just combined.
  6. Add 1 cup sour cream and mix until smooth.
  7. Add 3 large eggs one at a time, beating on low speed after each addition just until combined. Do not overmix.
  8. Pour the batter over the graham cracker crust.
  9. Gently top with 2 cups fresh blueberries, arranging them in a decorative crown around the edge.
  10. Bake for 70-75 minutes, or until the center is almost set. The cheesecake will continue to set as it cools.
  11. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to prevent cracking.
  12. Run a thin knife or offset spatula around the rim of the pan to loosen the cake.
  13. Let cool completely on a wire rack before removing the rim of the pan.
  14. Refrigerate for at least 4 hours, or preferably overnight, before serving.

Nutrition Information (Approximate per serving)

Sodium

25 g

Sugar

156g

Fat

176g

Carbs

20g

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Preparation Desserts Eggs Dairy Cheesecake 4 Hours Or Less