Description
A creamy New York style cheesecake with a graham cracker crust and homemade blueberry topping. Perfect for special occasions or a rich dessert.
Ingredients
Scale
- 1½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
- 4 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1 cup sour cream
- 3 large eggs
- 2 cups fresh or frozen blueberries
- ½ cup sugar
- 1 tbsp lemon juice
- 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
Instructions
- Make the crust by mixing graham crumbs, sugar, and melted butter. Press into a 9-inch springform pan.
- Prepare the filling by beating cream cheese and sugar until smooth. Add vanilla, sour cream, and eggs one at a time.
- Bake at 325°F (160°C) for 55–60 minutes until edges are set and center jiggles slightly. Chill for 4+ hours or overnight.
- Simmer blueberries, sugar, and lemon juice for the topping. Stir in cornstarch slurry and cook until thickened.
- Spoon cooled blueberry sauce over the cheesecake. Slice and serve.
Notes
- Use room temperature cream cheese for smoother filling.
- Chilling the cheesecake overnight improves texture.
- Fresh or frozen blueberries work for the topping.
- Prep Time: 25 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 35g
- Sodium: 280mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 130mg