Blueberry cheesecake slice

Hey there, ready to make a scrumptious blueberry cheesecake?

This is one of my all-time favorite desserts and it’s perfect for any occasion. Whether you’re hosting a dinner party or just want a tasty treat to enjoy on your own, this recipe won’t disappoint.

Get your apron on and let’s get started!

Ingredients:

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted
  • 24 oz cream cheese, softened
  • 1 cup granulated sugar
  • 4 large eggs
  • 1/3 cup sour cream
  • 1/3 cup heavy cream
  • 1 tbsp vanilla extract
  • 1 1/2 cups fresh blueberries
  • 2 tbsp all-purpose flour

 

Instructions:

  1. Preheat your oven to 350°F (180°C). Get that oven nice and toasty, we’re making cheesecake!

  2. Grease a 9-inch springform pan with butter or cooking spray. No one wants a stuck cheesecake, so make sure to grease it up.

  3. In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until well combined. Yum, graham cracker goodness.

  4. Press the mixture into the bottom of the prepared springform pan. Use a flat-bottomed glass or measuring cup to press the mixture down and make it even. Get your muscles ready!

  5. In another mixing bowl, beat the cream cheese with an electric mixer until light and fluffy, about 2-3 minutes. Whip that cream cheese into shape!

  6. Add the sugar and mix well. Sweeten things up a bit.

  7. Add the eggs, one at a time, beating well after each addition. Mix it up!

  8. Mix in the sour cream, heavy cream, and vanilla extract until smooth. Keep on mixing!

  9. In a small bowl, toss the blueberries with the flour until coated. Give those blueberries a floury hug.

  10. Pour the cheesecake batter into the crust, then scatter the blueberries on top. Make it pretty with those blueberries!

  11. Bake the cheesecake for 45-50 minutes or until the edges are set and the center is still slightly jiggly. Keep an eye on that cheesecake, we don’t want it overcooked!

  12. Turn off the oven and crack the door open slightly. Let the cheesecake cool inside the oven for 30 minutes. Take a breather and let that cheesecake cool down.

  13. Remove the cheesecake from the oven and let it cool to room temperature. Chill in the fridge for at least 2-3 hours, or overnight. Chill out with that cheesecake.

  14. To serve, slice the cheesecake and garnish with additional blueberries, if desired. Get creative with those garnishes!

There you have it, a delicious blueberry cheesecake that’s sure to impress. Enjoy!

 
 

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