Description
This Blueberry Velvet Cheesecake is a luscious and creamy dessert featuring a buttery graham cracker crust, a smooth blueberry-infused cream cheese filling, and a fresh blueberry topping. Perfect for those who love rich, fruity cheesecakes with a velvety texture and vibrant color.
Ingredients
Scale
For the Crust
- 2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Filling
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 2 teaspoons vanilla extract
- 2 tablespoons all-purpose flour
- 1/2 cup blueberry puree (blended fresh or frozen blueberries)
For the Topping
- 1 1/2 cups fresh blueberries
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch mixed with 2 teaspoons water
Instructions
- Prepare the crust: Preheat the oven to 325°F. Grease a 9-inch springform pan and line the bottom with parchment paper. In a bowl, combine graham cracker crumbs, sugar, and melted butter until well mixed. Press the mixture firmly into the bottom of the pan. Bake for 8 to 10 minutes, then remove from the oven and allow to cool.
- Make the filling: In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add the eggs one at a time, mixing on low speed after each addition until just incorporated. Stir in sour cream, vanilla extract, all-purpose flour, and blueberry puree until the mixture is velvety and even in color.
- Bake the cheesecake: Pour the cream cheese filling over the cooled crust. Bake in the preheated oven for 55 to 65 minutes, or until the center is mostly set but still has a slight jiggle. Once done, turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour to prevent cracking.
- Chill the cheesecake: After cooling in the oven, refrigerate the cheesecake for at least 4 hours or preferably overnight to allow it to fully set and develop flavor.
- Prepare the blueberry topping: In a saucepan over medium heat, combine fresh blueberries, sugar, and lemon juice. Cook until the berries release their juices and the mixture becomes bubbly, about 5 minutes. Stir in the cornstarch slurry and continue cooking for 1 to 2 minutes until thickened. Allow to cool completely.
- Assemble and serve: Spread the cooled blueberry topping evenly over the chilled cheesecake just before serving. Slice and enjoy this rich and fruity dessert.
Notes
- For added richness and a more intense blueberry flavor, swirl an additional 1/4 cup blueberry puree into the batter before baking.
- This cheesecake can be made a day ahead and stored covered in the refrigerator, which enhances the flavors.
