Description
A recipe for a rich, creamy baked cheesecake featuring a graham cracker crust and a fresh, homemade blueberry topping.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 3 (8 ounce) packages cream cheese, softened
- 1 1/2 cups granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 4 large eggs
- 1/2 cup sour cream
- 1 cup fresh or frozen blueberries (for topping)
- 1/4 cup granulated sugar (for topping)
- 1 tablespoon lemon juice (for topping)
- 1 teaspoon cornstarch (for topping)
Instructions
- Preheat your oven to 325°F (160°C). Wrap the outside of a 9-inch springform pan tightly with heavy-duty aluminum foil.
- Combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture firmly into the bottom of the prepared springform pan. Bake the crust for 10 minutes. Let it cool.
- In a large bowl, beat the softened cream cheese until smooth. Gradually add 1 1/2 cups sugar, vanilla extract, and salt. Beat until just combined.
- Beat in the eggs one at a time, mixing only until each egg is incorporated. Stir in the sour cream gently. Do not overmix.
- Pour the filling over the cooled crust. Place the springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan (this creates a water bath).
- Bake for 60 to 75 minutes, or until the edges are set but the center still jiggles slightly.
- Turn off the oven, crack the door open slightly, and let the cheesecake cool inside the oven for 1 hour. Remove from the water bath and cool completely on a wire rack. Chill in the refrigerator for at least 6 hours, or preferably overnight.
- To make the topping, combine blueberries, 1/4 cup sugar, lemon juice, and cornstarch in a small saucepan. Cook over medium heat, stirring constantly, until the mixture thickens, about 5 to 8 minutes. Let the topping cool completely before serving.
- Remove the cheesecake from the pan and top with the cooled blueberry sauce before slicing.
Notes
- For the creamiest texture, bring your cream cheese, eggs, and sour cream to room temperature before starting.
- If you prefer a lemon flavor, add 1 teaspoon of lemon zest to the cream cheese filling mixture.
- If you want a swirl effect, reserve 1/4 cup of the finished cheesecake batter and gently swirl it into the top layer of the main batter before baking.
- Prep Time: 25 min
- Cook Time: 75 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 300mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 95mg