Description
A quick and easy cheesecake recipe topped with a luscious blueberry compote, guaranteed to impress.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ¼ cup sour cream
- 2 cups fresh or frozen blueberries
- ½ cup granulated sugar (for topping)
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch mixed with 2 tablespoons cold water
Instructions
- Preheat the oven to 325°F (160°C) and grease a 9-inch springform pan.
- Combine graham cracker crumbs and melted butter in a bowl and press into the bottom of the pan. Bake for 10 minutes.
- Mix the cream cheese and sugar until fluffy, then add eggs one at a time, followed by vanilla and sour cream.
- Pour the cheesecake filling into the cooled crust and bake for 50-60 minutes until set.
- Turn off the oven, crack the door open, and let cool for an hour before refrigerating for at least four hours.
- Combine blueberries, sugar, and lemon juice in a saucepan, simmer for 5-10 minutes, then add cornstarch mixture to thicken.
- Pour the blueberry topping over the cooled cheesecake and slice to serve.
Notes
A good topping will help cover any cracks in the cheesecake. Greek yogurt can be used instead of sour cream.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 300mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 100mg
Keywords: blueberry cheesecake, dessert, easy cheesecake, family favorite