Mouth-Watering Blueberry Cheesecake Delight

This charming cheesecake is both a delightful dessert as well as a work of art – it’s as delicious as it is beautiful! With swirls of purple blueberries, this cheesecake recipe is a savory combination of sweet, tart, and creamy that can be enjoyed at any time of the year.

Ingredients

Blueberry Puree:

  • 2 cups blueberries
  • 2 tbsp. granulated sugar
  • 2 tsp. lemon juice

Crust:

  • 1 ¼ cups crushed graham crackers
  • 6 tbsp. melted butter
  • ¼ cup granulated sugar

Cheesecake:

  • 4 8 oz. blocks of softened cream cheese
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp. pure vanilla extract
  • ¼ cup sour cream
  • 2 tbsp. all-purpose flour
  • ¼ tsp. kosher salt
  • 1 cup blueberry puree

Topping:

  • Whipped cream
  • Blueberries

Directions

  1. Preheat oven to 325°. In a small food processor, blend blueberries until no large chunks remain.
  2. In a small saucepan over medium heat, add blueberry puree, sugar, and lemon juice. Bring to a boil, then reduce heat and let simmer until slightly reduced, stirring occasionally 10 minutes. Let cool to room temperature.
  3. Crafting the Crust: In a large bowl, mix together graham cracker crumbs, melted butter, and sugar until the mixture resembles wet sand. Press into bottom and up sides of an 8″ or 9″ springform pan.
  4. Cheesecake Prep: In a large bowl using a hand mixer (or in the bowl of a stand mixer), beat cream cheese and sugar until no lumps remain. Add eggs, one at a time, then stir in vanilla and sour cream. Add flour and salt and beat until just combined. Fold in the blueberry puree.
  5. Pour mixture over crust. Wrap the bottom of the pan in aluminum foil and place in a large roasting pan. Pour in enough boiling water to come halfway up the baking pan.
  6. Bake until the center of cheesecake only slightly jiggles, about 1 hour 30 minutes. Turn off heat, prop open oven door, and let cheesecake cool in the oven, 1 hour. 
  7. Remove foil and refrigerate cheesecake until completely chilled, at least 5 hours and up to overnight.
  8. When ready to serve, top cheesecake with whipped cream and blueberries.
  9. ENJOY!