Ingredients
Scale
- 200g graham cracker crumbs
- 100g unsalted butter, melted
- 450g cream cheese, softened
- 150g granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 150g fresh blueberries or frozen blueberries thawed
- 150ml sour cream
- Juice and zest of 1 lemon
- Additional blueberries for topping
Instructions
- Start by combining graham cracker crumbs with melted butter until the mixture resembles wet sand. Press it evenly into the bottom of a 9-inch springform pan to create a firm, buttery base. Chill in the refrigerator for 15 minutes.
- In a large mixing bowl, beat the softened cream cheese with sugar and vanilla until smooth and creamy. Add in eggs one at a time, mixing well after each addition. Gently fold in sour cream, lemon juice, and lemon zest. Carefully incorporate blueberries, reserving some for the topping.
- Pour the cheesecake filling over the chilled crust. Swirl in some extra blueberries for a marbled effect. Bake in a preheated oven at 325°F (160°C) for 50-60 minutes or until the center is slightly jiggly but set. Let it cool completely before refrigerating for at least 4 hours or overnight.
- Top the chilled cheesecake with fresh blueberries and an optional blueberry glaze or compote for extra sparkle and flavor. Serve chilled for a magical dessert experience.
Notes
- Ensure blueberries are fully thawed and drained if frozen to prevent excess moisture affecting the cheesecake texture.
- You can substitute graham cracker crumbs with gluten-free cookies for a gluten-free version.
- Chill the assembled cheesecake for at least 4 hours or overnight for best consistency and flavor development.
- For vegan adaptation, replace dairy ingredients with plant-based alternatives such as dairy-free cream cheese and sour cream.
- Prep Time: 20 minutes
- Cook Time: 50-60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal Kcal
- Sugar: 22 g
- Sodium: 250 mg
- Fat: 25 g
- Saturated Fat: 14 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 105 mg