Indulge in the creamy, dreamy world of cheesecake with this decadent recipe topped with blueberry sauce. This dessert is the perfect balance of rich, velvety cheesecake and the sweetness of fresh blueberries. Whether you’re hosting a dinner party or treating yourself to something special, this dessert is guaranteed to impress. Simple to prepare yet stunning in presentation, it’s a dessert that’s always a crowd-pleaser!
Preparation time ⏰:
Total Time: 6 hour 30 minutes
Number of Portions 🍽:
Serves 12
Ingredients:
For the Cheesecake:
- 2 cups (200g) graham cracker crumbs
- 1/2 cup (115g) unsalted butter, melted
- 3 (8-ounce/225g) packages cream cheese, softened
- 1 cup (200g) granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup (120ml) sour cream
For the Blueberry Sauce:
- 2 cups fresh or frozen blueberries
- 1/3 cup (65g) granulated sugar
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 tablespoon lemon juice
Nutritional Information (per serving):
Calories: 350 kcal
Protein: 6g
Fat: 23g
Carbohydrates: 30g
Note: These values are approximate and may vary depending on portion sizes and specific brands of ingredients used.
Instructions:
Preheat the Oven:
- Preheat your oven to 325°F (160°C). Grease a 9-inch (23cm) springform pan.
Make the Crust:
- In a bowl, combine graham cracker crumbs and melted butter. Press the mixture into the bottom of the springform pan to form an even crust. Chill in the fridge while preparing the filling.
Prepare the Cheesecake Filling:
- In a large mixing bowl, beat the cream cheese and sugar until smooth. Add the eggs, one at a time, mixing well after each addition. Stir in vanilla extract and sour cream until fully combined.
Bake the Cheesecake:
- Pour the filling over the crust. Bake for 55-60 minutes, or until the center is set but slightly jiggly. Turn off the oven, crack the door slightly, and let the cheesecake cool inside the oven for 1 hour.
Make the Blueberry Sauce:
- In a saucepan, combine blueberries, sugar, and lemon juice. In a small bowl, mix cornstarch and water to create a slurry, then add it to the saucepan.
- Cook over medium heat, stirring, until the sauce thickens and the blueberries release their juices. Let cool completely.
Chill and Serve Cheesecake:
- Once the cheesecake has cooled, refrigerate it for at least 4 hours or overnight. Just before serving, pour the blueberry sauce over the dessert.
Serving Tip 💡:
Serve slices of cheesecake with a dollop of whipped cream and a fresh mint leaf for an elegant presentation. Pair it with a hot cup of coffee or a glass of dessert wine to elevate the experience.
