Ingredients
- Graham cracker crumbs: 1 1/2 cups
- Unsalted butter, melted: 6 tablespoons
- Cream cheese, softened: 32 ounces
- Granulated sugar: 1 cup
- Large eggs: 4
- Vanilla extract: 1 teaspoon
- Sour cream: 1 cup
- Fresh or frozen blueberries: 1 1/2 cups
Instructions
- Step 1: Preheat oven to 350°F (175°C). In a bowl, combine graham cracker crumbs and melted butter. Press mixture firmly into the bottom of a 9-inch springform pan.
- Step 2: In a large mixing bowl, beat cream cheese and sugar until smooth and creamy. Beat in eggs one at a time, then stir in vanilla extract.
- Step 3: Gently stir in the sour cream until just combined. Fold in 1 cup of blueberries into the cheesecake batter.
- Step 4: Pour the cheesecake batter over the graham cracker crust. Sprinkle the remaining 1/2 cup of blueberries evenly over the top.
- Step 5: Bake for 55-70 minutes, or until the edges are set but the center still has a slight wobble. Turn off oven and let cheesecake cool inside for 1 hour.
- Step 6: Refrigerate cheesecake for at least 4 hours, or preferably overnight, before serving. Run a thin knife around the edge of the pan before releasing the springform.
Notes
- For a cleaner cut, chill the cheesecake thoroughly before slicing and use a warm, damp knife.
- Leftover cheesecake can be stored in the refrigerator, covered, for up to 5 days.
- To elevate your dessert, serve each slice with a dollop of whipped cream and a sprig of mint.
- Adding a tablespoon of lemon juice to the cream cheese mixture will brighten the flavor and balance the sweetness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American