Description
This Irresistible Blueberry Dream Cheesecake features a buttery graham cracker crust layered with creamy, smooth cream cheese filling and a luscious homemade blueberry swirl topping. Baked to perfection, it’s a delightful dessert that balances rich sweetness with fresh fruit tang, making it perfect for any occasion.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/2 cup melted butter
Blueberry Sauce
- 2 cups fresh blueberries
- 3/4 cup sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
Cheesecake Filling
- 3 packages (8 oz each) cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup sour cream
Garnish
- Fresh blueberries
- Mint leaves
Instructions
- Prepare Pan and Crust: Preheat your oven to 325°F (165°C) and grease a 9-inch springform pan. In a medium bowl, combine graham cracker crumbs and melted butter, mixing well. Press this mixture firmly into the bottom of the pan to form an even crust layer.
- Cook Blueberry Sauce: In a saucepan over medium heat, combine 2 cups of fresh blueberries, 3/4 cup sugar, cornstarch, and lemon juice. Stir constantly and cook until thickened, about 10 minutes. Once thick, remove from heat and allow to cool completely.
- Make Cheesecake Filling: In a large mixing bowl, beat softened cream cheese, 1 cup sugar, and vanilla extract until smooth and creamy. Add eggs one at a time, beating thoroughly after each addition. Stir in sour cream until just combined.
- Layer the Cheesecake: Pour half of the cream cheese mixture evenly over the prepared crust. Spoon half of the cooled blueberry sauce over the cream cheese layer. Repeat with the remaining cream cheese mixture and blueberry sauce to create two layers.
- Create a Marbled Effect: Use a knife to gently swirl through the top layer of blueberry sauce and cream cheese mixture to create an attractive marbled pattern.
- Bake: Place the springform pan in the preheated oven and bake for 60-70 minutes, or until the center is set but still slightly jiggly. Avoid overbaking to maintain creamy texture.
- Cool and Chill: Remove from oven and cool the cheesecake on a wire rack for 1 hour. Then refrigerate for at least 4 hours or overnight to fully set and enhance flavors.
- Garnish and Serve: Before serving, decorate the cheesecake with fresh blueberries and mint leaves for a vibrant and fresh finish.
Notes
- Ensure cream cheese is softened to room temperature for smooth mixing.
- Do not overbake to prevent cracking; the center should be slightly jiggly when done.
- Swirling the blueberry sauce gently is key to achieving a beautiful marbled pattern.
- Refrigerate overnight if possible for best flavor and texture.
- Use fresh blueberries for the sauce and garnish for optimal freshness and flavor.
