Oh, blueberries—those little bursts of joy! They remind me of summer hikes, where I’d snack on wild berries along the trail. Now, imagine those flavors captured in a creamy, dreamy cheesecake that doesn’t even require an oven. It’s like a cool breeze on a hot day, or that unexpected delight of finding a forgotten chocolate in your coat pocket.
Steps
- Preheat your oven to 350°F. Mix together graham cracker crumbs, sugar, and melted butter. Firmly press this mixture into the bottom of a 9 or 9 ½ inch springform pan, then bake for 8 minutes. Allow the crust to cool to room temperature.
- Increase the oven temperature to 450°F and position the rack in the lower third of the oven. Using an electric mixer, beat the cream cheese and sugar on medium-high speed until the mixture is light and fluffy, which should take about 5 minutes.
- Gradually add the eggs, one at a time, while reducing the mixer speed to medium. Then, lower the speed to low and incorporate the sour cream and vanilla extract. Mix well, then pour the filling onto the cooled crust.
- Bake the cheesecake for 15 minutes at 450°F. Without opening the oven door, reduce the temperature to 225°F and continue baking for an additional 1 hour and 5-15 minutes, until the center is almost set. Cool the cheesecake to room temperature, then refrigerate until completely chilled.
- To prepare the blueberry sauce, combine sugar, water, cornstarch, and lemon juice in a medium saucepan over medium heat. Stir until it thickens, then add the blueberries and cook until the mixture is slightly bubbly. Allow it to cool before spreading over the cheesecake when serving.
Ingredients
- 1 ½ cups graham cracker crumbs
- 6 tablespoons (3/4 stick) unsalted butter, melted
- 1 tablespoon sugar
- 2 ½ pounds cream cheese (5 blocks of 8 ounces each), at room temperature
- 1 ½ cups sugar
- ¼ cup sour cream
- 7 large eggs, at room temperature
- 1 ½ teaspoons vanilla extract
- 4 cups frozen blueberries
- 1 tablespoon cornstarch
- 1/4 cup water
- 1 tablespoon lemon juice
- 2 tablespoons sugar
Nutritional Values
Calories: 7236 kcal | Carbohydrates: 576 g | Protein: 120 g | Fat: 516 g | Saturated Fat: 276 g | Cholesterol: 2610 mg | Sodium: 5568 mg | Potassium: 2748 mg | Fiber: 24 g | Sugar: 468 g | Vitamin A: 19668 IU | Vitamin C: 58 mg | Calcium: 1250 mg | Iron: 12 mg
FAQ
- Do I need a water bath for this cheesecake recipe?
- No, this cheesecake recipe does not require a water bath, making it simpler and less fussy to prepare.
- Can I use fresh blueberries instead of frozen for the topping?
- Yes, you can use fresh blueberries for the topping. Just ensure to adjust cooking time slightly as fresh berries may cook faster than frozen ones.
- How can I prevent my cheesecake from cracking?
- To prevent cracking, avoid opening the oven door during baking, as losing heat can disrupt the baking process. Also, ensure that you mix the ingredients well to avoid air bubbles.
- Is it necessary to use a springform pan for this cheesecake?
- Yes, a springform pan is recommended as it allows for easy removal of the cheesecake without damaging its shape.
- Can I prepare the blueberry sauce in advance?
- Absolutely, you can prepare the blueberry sauce ahead of time and refrigerate it. Simply spread it over the cheesecake when you are ready to serve.
Tips
- Ensure your cream cheese is at room temperature before mixing to achieve a smooth and lump-free filling.
- Avoid opening the oven door while baking to maintain a consistent temperature and prevent the cheesecake from cracking.
- Use a piece of foil to wrap the outside of the springform pan to avoid any potential leaks during baking.
- Prepare the blueberry sauce in advance and let it cool to room temperature before spreading it over the cheesecake for a hassle-free serving experience.
Equipment
- Springform pan (9 or 9 ½ inch)
- Electric mixer with paddle attachment (or electric hand mixer)
