Ingredients
Scale
- 200g graham cracker crumbs
- 100g unsalted butter, melted
- 600g cream cheese, softened
- 150g granulated sugar
- 3 large eggs
- 200ml sour cream
- 1 teaspoon vanilla extract
- 200g fresh or frozen blueberries
- 50g powdered sugar
- Juice of half a lemon
- Optional: edible silver or purple dust to enhance aesthetics
Instructions
- Mix graham cracker crumbs with melted butter until evenly coated.
- Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust.
- Bake at 175°C (347°F) for 10 minutes to set the crust. Let it cool.
- In a large bowl, beat the softened cream cheese and sugar until smooth using your stand mixer.
- Add eggs one at a time, mixing well after each addition.
- Stir in sour cream and vanilla extract until creamy and fluffy.
- In a blender, combine blueberries, powdered sugar, and lemon juice. Blend until smooth.
- Pour blueberry sauce into the cheesecake batter, swirling gently with a spoon to create a marbled effect.
- Pour the batter into the cooled crust.
- Bake at 175°C (347°F) for 50-60 minutes or until the center is just set.
- Turn off the oven, leave the door slightly open, and gradually cool the cheesecake.
- Refrigerate for at least 4 hours or overnight for best results.
Notes
- Ensure ingredients are at room temperature for a smooth filling.
- For vibrant color, use fresh blueberries; frozen blueberries should be thawed and drained.
- To prevent cracking, avoid overbaking and cool gradually.
- Decorate with edible silver or purple dust for a dramatic presentation.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (1/8 of cheesecake)
- Calories: 350 kcal Kcal
- Sugar: 30g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 85mg