Description
A luscious, creamy cheesecake topped with sweet blueberries and a buttery, crunchy crumb topping. This dessert is a perfect combination of rich cheesecake, fresh fruit, and a hint of cinnamon, making it a delightful treat for any occasion.
Ingredients
Scale
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
For the cheesecake filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1/4 cup sour cream
- 1/4 cup heavy cream
For the blueberry topping:
- 2 cups fresh blueberries
- 1/4 cup sugar
- 1 tbsp lemon juice
- 1 tbsp cornstarch (optional, for thickening)
For the crumb topping:
- 1/2 cup all-purpose flour
- 1/4 cup sugar
- 1/4 cup unsalted butter, cold and cubed
- 1/2 tsp cinnamon
Instructions
- Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and set aside.
- Make the crust: In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of the prepared pan to form an even layer. Bake for 8-10 minutes, then remove from the oven and set aside to cool.
- Prepare the cheesecake filling: In a large bowl, beat the cream cheese and sugar until smooth. Add vanilla extract and mix until combined. Add eggs one at a time, mixing well after each. Stir in sour cream and heavy cream until the batter is smooth. Pour the cheesecake filling over the cooled crust.
- Bake the cheesecake: Bake for 50-60 minutes or until the center is set but slightly jiggly. Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour. Afterward, refrigerate for at least 4 hours or overnight.
- Make the blueberry topping: In a saucepan, combine blueberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the blueberries begin to release their juices (about 5-7 minutes). If you prefer a thicker topping, dissolve cornstarch in a little water and add it to the pan, cooking until thickened. Let cool.
- Make the crumb topping: In a bowl, mix flour, sugar, cinnamon, and cubed cold butter. Use a pastry cutter or your fingers to combine the ingredients until they form small crumbs. Sprinkle the crumb topping over the chilled cheesecake.
- Serve: Once the cheesecake is fully chilled, top it with the blueberry topping just before serving. Slice and enjoy!
Notes
- For extra flavor, you can add a touch of lemon zest to the blueberry topping.
- The cheesecake can be made a day ahead and refrigerated overnight for better flavor and texture.
- Prep Time: 20 minutes
- Cook Time: 1 hour