Ingredients
- Graham cracker crumbs: 1 1/2 cups
- Unsalted butter, melted: 6 tablespoons
- Cream cheese, softened: 32 ounces (4 packages)
- Granulated sugar: 1 1/4 cups
- Large eggs: 4
- Vanilla extract: 1 teaspoon
- Sour cream: 1 cup
- Fresh or frozen blueberries: 2 cups
Instructions
- Step 1: Preheat oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs and melted butter. Press mixture into the bottom of a 9-inch springform pan.
- Step 2: In a large bowl, beat cream cheese and sugar until smooth and creamy. Beat in eggs one at a time, then stir in vanilla extract and sour cream until well combined.
- Step 3: Gently fold in 1 1/2 cups of the blueberries into the cream cheese mixture.
- Step 4: Pour the cream cheese mixture over the graham cracker crust. Sprinkle the remaining 1/2 cup of blueberries on top.
- Step 5: Bake for 55-70 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
- Step 6: Remove the cheesecake from the oven and let it cool completely at room temperature. Then, cover and refrigerate for at least 4 hours, or preferably overnight, before serving.
Notes
- For neat slices, chill the cheesecake completely before cutting with a warm, damp knife.
- Store leftover cheesecake, tightly covered, in the refrigerator for up to 5 days to maintain its creamy texture.
- Top each slice with a dollop of whipped cream and a sprinkle of extra blueberries for an elegant presentation.
- Avoid overbaking: the cheesecake should still have a slight wobble in the center when removed from the oven to prevent cracking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American