Description
Irresistible Blueberry Delight Cheesecake invites pure indulgence with its creamy texture and luscious berry swirls. Guests will savor each delectable bite of this classic dessert that promises sweet satisfaction and memorable moments.
Ingredients
Scale
Blueberry Delight Cheesecake Ingredients:
Primary Ingredients:
- 24 ounces (678g) cream cheese, room temperature
- 3 large eggs, room temperature
- 2 ½ cups (319g) fresh or frozen blueberries
Crust Ingredients:
- 1 ½ cups (201g) graham cracker crumbs
- 6 tablespoons (85g) butter, melted
- 2 tablespoons (26g) sugar
Additional Ingredients:
- 1 cup (207g) sugar
- ¾ cup (173g) sour cream, room temperature
- 3 tablespoons (24g) all-purpose flour
- 1 ½ tablespoons vanilla extract
- 2 ½ teaspoons cornstarch
- ¼ cup (52g) sugar
- 1 tablespoon warm water
- 1 teaspoon fresh lemon juice
Instructions
- Prepare the blueberry sauce by whisking cornstarch, lemon juice, and warm water until completely smooth, ensuring no lumps remain.
- In a saucepan, gently heat blueberries with sugar, crushing the berries softly to release their natural juices and create a vibrant purple liquid.
- Pour the cornstarch mixture into the blueberry mixture, stirring continuously until the sauce transforms into a glossy, thick consistency.
- Transfer the sauce to a food processor, then strain through a fine-mesh sieve to eliminate berry skins, creating a silky-smooth sauce.
- Allow the blueberry sauce to cool completely while preparing the remaining components.
- Combine graham cracker crumbs, sugar, and melted butter, mixing until the texture resembles damp sand.
- Press the crust mixture firmly into the bottom of a greased baking pan, creating an even, compact layer.
- Bake the crust at 325°F for 10 minutes, then remove and let cool to room temperature.
- Using a mixer, blend cream cheese, sugar, and flour on low speed until achieving a velvety, lump-free texture.
- Incorporate sour cream and vanilla extract, mixing until fully integrated.
- Add eggs individually, blending thoroughly after each addition to maintain a smooth consistency.
- Carefully pour the cream cheese filling over the cooled crust, ensuring an even distribution.
- Drizzle the prepared blueberry sauce across the surface, using a knife to create elegant swirling patterns.
- Bake at 300°F for 40-45 minutes, watching for a set exterior with a slight jiggle in the center.
- Turn off the oven, leaving the cheesecake inside with the door closed for 15 minutes to prevent cracking.
- Slightly open the oven door and allow the cheesecake to cool for an additional 15 minutes.
- Refrigerate the cheesecake for 3-4 hours, enabling it to set completely before serving.
Notes
- Prevent cracks by carefully adding eggs one at a time and avoiding overmixing the cheesecake batter.
- Use room temperature ingredients to ensure smooth, lump-free cream cheese mixture and easier blending.
- Straining the blueberry sauce removes skins, creating a silky, vibrant topping that spreads beautifully across the cheesecake.
- The slow cooling process helps prevent surface cracking and ensures a creamy, perfectly textured cheesecake.
- Chilling for 3-4 hours allows flavors to meld and helps the cheesecake set to the ideal consistency.
- Graham cracker crust should be pressed firmly and evenly to create a stable base for the creamy filling.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 388
- Sugar: 34 g
- Sodium: 256 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 93 mg