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Blueberry Dream Cheesecake

Indulge in Blueberry Dream Cheesecake Bliss Today

This Blueberry Dream Cheesecake combines rich cream cheese filling with sweet blueberries, making it a delightful dessert for any occasion.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Chilling Time 6 hours
Total Time 7 hours 45 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 0.5 cups melted butter Acts as a binding agent for the crust; ensure it’s not too hot.
  • 1.5 cups graham cracker crumbs Provides structure and flavor for the crust.
For the Blueberry Swirl
  • 2 cups fresh blueberries Offers natural sweetness and tartness for the swirl.
  • 0.75 cups sugar Sweetens both the blueberry mixture and cream cheese filling.
  • 2 tablespoons cornstarch Thickens the blueberry mixture.
  • 1 tablespoon lemon juice Enhances blueberry flavor and preserves color.
For the Cream Cheese Filling
  • 24 oz cream cheese, softened Forms the creamy base of the filling.
  • 1 cups sugar Sweetens the cream cheese filling.
  • 1 teaspoon vanilla extract Adds depth of flavor.
  • 3 large eggs Provides structure and richness.
  • 0.5 cups sour cream Contributes tanginess and creaminess.
For Garnish
  • fresh blueberries Enhance the visual appeal and flavor.
  • mint leaves Add a pop of color and a refreshing aroma.

Equipment

  • 9-inch springform pan
  • mixing bowl
  • Electric mixer
  • Saucepan
  • toothpick

Method
 

Preparation Steps
  1. In a mixing bowl, combine graham cracker crumbs with melted butter and press firmly into the bottom of a 9-inch springform pan.
  2. Place the pan in the freezer for about 15 minutes while preparing the next steps.
  3. In a saucepan over medium heat, combine fresh blueberries, sugar, cornstarch, and lemon juice and stir gently for about 5–7 minutes until thickened.
  4. Remove from heat and allow to cool completely.
  5. Beat the softened cream cheese until smooth and creamy, then gradually add sugar and vanilla extract.
  6. Add eggs one at a time, beating well after each addition, then fold in sour cream.
  7. Pour half of the cream cheese filling into the chilled crust, dollop half of the blueberry mixture over it, and swirl together.
  8. Repeat with the remaining filling and blueberry mixture and bake in a water bath at 325°F for 60–75 minutes.
  9. Turn off the oven and leave the cheesecake inside for about an hour to cool gradually.
  10. Transfer to a wire rack, cover, and refrigerate for at least 6 hours or overnight.
  11. Release the sides of the springform pan and garnish with fresh blueberries and mint leaves before serving.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 45gProtein: 6gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 85mgSodium: 300mgPotassium: 200mgFiber: 1gSugar: 30gVitamin A: 500IUVitamin C: 10mgCalcium: 80mgIron: 1mg

Notes

Ensure all ingredients are at room temperature to avoid lumps. Chill overnight for best flavor and texture.

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