Ingredients
Scale
- 2 cups of fresh blueberries (or frozen, thawed)
- 1 ½ cups of graham cracker crumbs
- ½ cup of unsalted butter, melted
- 24 oz (675 g) cream cheese, softened
- 1 cup of granulated sugar
- 3 large eggs
- 1 teaspoon of vanilla extract
- 1 cup of sour cream
- 2 tablespoons of all-purpose flour
- Fresh blueberries and mint leaves for garnish (optional)
Instructions
- Combine graham cracker crumbs with melted butter and press evenly into the bottom of a 9-inch springform pan. Bake at 350°F (175°C) for 10 minutes. Cool.
- Simmer 1 cup of blueberries with 1 tablespoon of water until thick and syrupy. Puree until smooth and let cool.
- Beat softened cream cheese and sugar until smooth. Add eggs one at a time, then vanilla extract and sour cream. Gently fold in blueberry puree and flour.
- Pour the filling over the cooled crust. Bake at 325°F (160°C) for 50-60 minutes until just set. Cool with the oven door ajar for 1 hour. Refrigerate at least 4 hours or overnight.
- Before serving, top with fresh blueberries or blueberry sauce. Garnish with mint leaves if desired.
Notes
- For enhanced flavor, add a splash of blueberry liqueur to the puree.
- Ensure all ingredients are at room temperature for best mixing results.
- Keep leftovers refrigerated and covered for up to three days.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (around 1/12 of cheesecake)
- Calories: 430 kcal Kcal
- Sugar: 27 g
- Sodium: 210 mg
- Fat: 29 g
- Saturated Fat: 15 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 36 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 105 mg