Ingredients
Scale
1 ½ cups Graham Cracker Crumbs
¼ cup Granulated Sugar
½ cup Unsalted Butter, melted
32 oz Cream Cheese, full-fat, softened
1 ½ cups Granulated Sugar
2 tbsp All-Purpose Flour
½ cup Sour Cream, full-fat
1 tbsp Vanilla Extract
1 tsp Lemon Zest (optional)
4 Large Eggs
3 cups Fresh Blueberries
¼ cup Granulated Sugar
1 tbsp Lemon Juice
1 tbsp Cornstarch
¾ cup All-Purpose Flour
¼ cup Brown Sugar, packed
½ tsp Ground Cinnamo
¼ cup Cold Unsalted Butter, diced
Instructions
- Preheat your oven to 350°F (175°C) and prepare the crust by mixing graham cracker crumbs, ¼ cup granulated sugar, and melted butter. Press into a 9-inch springform pan and bake for 8-10 minutes
- Prepare the blueberry topping by combining blueberries, ¼ cup sugar, lemon juice, and cornstarch in a saucepan. Cook until thickened, then cool
- Make the streusel crumble by mixing flour, brown sugar, and cinnamon, then cutting in cold butter. Refrigerate until ready to use
- For the cheesecake filling, lower oven temperature to 325°F (160°C). Beat cream cheese until smooth, then gradually add sugar, flour, sour cream, and vanilla. Add eggs one at a time, mixing gently
- Assemble the cheesecake by pouring half of the filling over the crust, adding half of the blueberry topping, and then layering the remaining filling, blueberry topping, and streusel
- Bake for 60-75 minutes until the edges are set but the center jiggles slightly. Cool in the oven, then refrigerate for at least 6-8 hours before serving
Notes
Ensure all ingredients are at room temperature for the best texture.
Consider using a water bath for an even creamier cheesecake.
- Prep Time: 30 mins
- Cook Time: 75 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free (if using gluten-free graham crackers and flour)
Nutrition
- Serving Size: 1 slice
- Calories: 580 kcal
- Sugar: 40 g
- Sodium: 350 mg
- Fat: 38 g
- Saturated Fat: 22 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 165 mg