Description
This Blueberry Cheesecake combines a buttery graham cracker crust with a silky, velvet-smooth cream cheese filling, topped with fresh blueberries.
Ingredients
Scale
1.5 cups Graham Cracker Crumbs
6 tablespoons Unsalted Butter (Melted)
1 tablespoon Honey or Maple Syrup
24 ounces Cream Cheese (Room Temp)
1 cup Greek Yogurt or Sour Cream
2 teaspoons Pure Vanilla Extract
3 Large Eggs
2 cups Fresh Blueberries
1 tablespoon Lemon Juice
Instructions
- Preheat your oven to 325°F (160°C)
- Mix the graham cracker crumbs with melted butter and honey until the mixture feels like wet sand. Press firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool completely
- In a large mixing bowl, beat the room-temperature cream cheese until smooth. Add your sweetener and vanilla extract, continuing to mix at medium speed
- Fold in the Greek yogurt or sour cream until the mixture is uniform. Add each egg one by one, mixing on the lowest speed just until combined
- Pour the filling over the cooled crust. Place the pan in a larger roasting pan and add one inch of hot water to create a water bath. Bake for 55 to 65 minutes. The edges should look set, with the center jiggling slightly
- Turn off the oven, crack the door open, and let the cheesecake sit inside for an hour. Move it to the counter to cool before refrigerating for at least six hours
- Simmer the blueberries, lemon juice, and a splash of water until thickened. Let it cool and pour over the chilled cake before serving
Notes
Use room temperature ingredients to avoid lumps.
For gluten-free, substitute graham crackers with gluten-free options.
- Prep Time: 30 mins
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 345 kcal
- Sugar: 18g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 95mg