This blueberry cheesecake is the perfect balance of creamy richness and bright berry freshness. The buttery graham cracker crust adds a delicate crunch, while the silky smooth filling melts in every bite, creating a luxurious dessert that feels both comforting and elegant.
Finished with a glossy homemade blueberry compote, this cake looks stunning on any table and tastes even better than it looks. It’s ideal for birthdays, family gatherings, or a cozy weekend treat when you want something special yet simple to prepare. Each slice delivers sweet, tangy, and creamy notes in perfect harmony.
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup melted butter
- 2 tablespoons sugar
- 3 blocks (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 1/2 cup heavy cream
- 3 large eggs
- 1 tablespoon vanilla extract
- 1 tablespoon lemon zest
- 2 cups fresh blueberries
- 1/3 cup sugar (for topping)
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch + 2 tablespoons water
Directions
- Preheat oven to 325°F (165°C). Line a springform pan with parchment paper.
- Mix graham cracker crumbs, melted butter, and sugar. Press firmly into the pan to form the crust. Bake for 10 minutes and cool.
- Beat cream cheese until smooth and creamy.
- Add sugar, then mix in sour cream, heavy cream, vanilla, and lemon zest.
- Add eggs one at a time, mixing gently. Do not overmix.
- Pour batter over crust and tap the pan to remove air bubbles.
- Bake 50–60 minutes until center is slightly jiggly. Turn off oven and cool inside for 1 hour with the door cracked.
- Simmer blueberries, sugar, and lemon juice for 5 minutes. Add cornstarch slurry and cook until thickened. Cool.
- Spread topping over cheesecake and refrigerate at least 4 hours before slicing.
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