Ingredients
Equipment
Method
- Prepare the Crust:
- Preheat your oven to 325°F (163°C).
- Mix graham cracker crumbs, melted butter, and sugar in a bowl.
- Press the mixture firmly into the bottom of a greased 9-inch springform pan.
- Refrigerate the crust while preparing the filling.
- Make the Cheesecake Filling:
- In a large bowl, beat cream cheese until smooth.
- Mix in sour cream, sugar, and vanilla extract.
- Add eggs one at a time, mixing until just combined.
- Fold in flour and fresh blueberries gently.
- Bake the Cheesecake:
- Pour the filling over the crust and smooth the top.
- Bake for 55–65 minutes until edges are set, but the center is slightly jiggly.
- Cool and Chill:
- Cool in the oven with the door slightly open for 1 hour.
- Chill in the refrigerator for at least 4 hours or overnight.
- Add Topping and Serve:
- Top with blueberry compote and fresh blueberries before serving.
Notes
For a smoother texture, make sure all dairy ingredients are at room temperature before mixing.
To avoid cracks, avoid overmixing the batter and cool the cheesecake gradually.
You can use frozen blueberries if fresh ones are unavailable. Just thaw and drain well.
Store leftover cheesecake in the refrigerator for up to 5 days or freeze for up to 2 months.
To avoid cracks, avoid overmixing the batter and cool the cheesecake gradually.
You can use frozen blueberries if fresh ones are unavailable. Just thaw and drain well.
Store leftover cheesecake in the refrigerator for up to 5 days or freeze for up to 2 months.
