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Delicious blueberry cheesecake topped with fresh blueberries

Blueberry Cheesecake

This rich and creamy blueberry cheesecake combines the comfort of cheesecake with the delightful burst of ripe blueberries, making it a perfect dessert for special occasions or just an indulgent treat.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 4 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the cheesecake
  • 1.5 cups cream cheese Make sure it is at room temperature for easy mixing.
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 4 large eggs Add one at a time, mixing well after each addition.
  • 1 cup sour cream Fold in gently.
  • 2 cups blueberries Gently fold in to avoid breaking them.
  • 2 tablespoons lemon juice
  • 1 cup crumble cookie crust

Method
 

Preparation
  1. Preheat the oven to 325°F (160°C).
  2. In a mixing bowl, beat together the cream cheese and sugar until smooth.
  3. Add the vanilla extract and lemon juice, mixing until well combined.
  4. Add the eggs one at a time, mixing well after each addition.
  5. Fold in the sour cream and blueberries gently.
  6. Pour the cheesecake batter into the crumble cookie crust.
  7. Bake for 55-60 minutes or until set.
  8. Allow to cool before refrigerating for at least 4 hours.
Serving
  1. Serve chilled, sliced into wedges with a few fresh blueberries on top.
  2. Consider adding a dollop of whipped cream or a light dusting of powdered sugar.

Notes

Store leftover cheesecake in the fridge for 3 to 5 days, covered with plastic wrap or in an airtight container. Freeze for up to 2 months; thaw in the refrigerator before serving. Check if the cheesecake is set by slightly shaking the pan; it should be firm with a little jiggle in the center.