Ingredients
- Graham crackers: 1 1/2 cups (crushed)
- Unsalted butter: 1/2 cup (melted)
- Cream cheese: 32 ounces (softened)
- Granulated sugar: 1 1/4 cups
- Large eggs: 4
- Vanilla extract: 1 teaspoon
- Sour cream: 1 cup
- Fresh blueberries: 1 1/2 cups
Instructions
- Step 1: Preheat oven to 350°F (175°C). Combine graham cracker crumbs and melted butter in a bowl. Press mixture into the bottom of a 9-inch springform pan.
- Step 2: Bake the crust for 8-10 minutes, then let cool slightly.
- Step 3: In a large bowl, beat the softened cream cheese and sugar until smooth and creamy. Add the eggs one at a time, beating well after each addition. Stir in vanilla extract and sour cream.
- Step 4: Gently fold in 1 cup of fresh blueberries into the cream cheese mixture.
- Step 5: Pour the cream cheese mixture over the cooled crust. Bake for 55-65 minutes, or until the center is just slightly jiggly.
- Step 6: Turn off the oven and let the cheesecake cool in the oven for 1 hour with the door slightly ajar. Remove from oven, top with remaining blueberries, and refrigerate for at least 4 hours before serving.
Notes
- To prevent a soggy crust, ensure your graham cracker crumbs are finely crushed and evenly distributed when pressing them into the pan.
- For optimal flavor and texture, store your Blueberry Dream Cheesecake covered in the refrigerator for up to 5 days.
- A dollop of whipped cream and a sprinkle of lemon zest beautifully complement the cheesecake's creamy texture and blueberry flavor.
- If you are short on time, let the cheesecake sit at room temperature for 15 minutes before serving to enhance the taste.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American