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Instructions
1. Prepare the Crust:
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Preheat oven to 325°F (160°C).
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In a bowl, mix graham cracker crumbs, melted butter, and sugar until combined.
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Press firmly into the bottom of a 9-inch springform pan.
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Bake for 10 minutes, then let cool while preparing the filling.
2. Make the Blueberry Layer:
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In a small saucepan, combine blueberries, lemon juice, and sugar.
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Cook over medium heat for 5-7 minutes, stirring occasionally, until blueberries soften and release juices.
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Use a fork or blender to lightly mash (leave some whole berries for texture).
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Let cool slightly before using.
3. Prepare the Cheesecake Filling:
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In a large bowl, beat cream cheese and sugar until smooth.
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Add eggs, one at a time, mixing well after each.
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Stir in vanilla extract and sour cream until fully combined.
4. Assemble & Bake:
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Pour half of the cheesecake filling over the crust.
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Spoon half of the blueberry mixture on top and swirl gently with a knife.
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Pour the remaining cheesecake filling, then repeat with the rest of the blueberry swirl.
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Bake for 45-50 minutes until the edges are set but the center is slightly jiggly.
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Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour to prevent cracking.
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Chill in the fridge for at least 4 hours (preferably overnight) before serving.
5. Serve & Enjoy!
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Run a knife around the edges before releasing the springform pan.
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Slice and serve chilled, optionally with extra fresh blueberries or whipped cream.
Enjoy your delicious Blueberry Cream Cheese Cheesecake! 🍰💙
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