Ingredients
Scale
- 2 cups fresh blueberries
- 1 and 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1/2 cup all-purpose flour
Instructions
- Preheat oven to 325°F (160°C). Mix graham cracker crumbs with melted butter and press into the bottom of a springform pan. Bake for 10 minutes.
- In a mixer, beat cream cheese and sugar until smooth. Add eggs one at a time, then vanilla and sour cream. Mix in flour until just combined.
- Pour filling over crust, spoon blueberries on top, and bake for 55-60 minutes until set.
- For crumble topping, combine remaining breadcrumbs with a little sugar and butter, sprinkle over cheesecake, and bake for an additional 15 minutes. Chill before serving.
Notes
- Ensure cream cheese is softened for smooth batter.
- Use fresh blueberries for the best flavor.
- Chill cheesecake for at least 4 hours before serving for optimal texture.
- Prep Time: 20 minutes
- Cook Time: 75 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (1/10th of cake)
- Calories: 370 Kcal
- Sugar: 22g
- Sodium: 250mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 95mg