Description
Indulge in this luscious Blueberry Velvet Cheesecake featuring a buttery graham cracker crust, a rich and creamy cream cheese filling, and a vibrant homemade blueberry topping. Perfectly smooth and velvety, this classic American dessert is ideal for special occasions or any time you crave a deliciously fruity, creamy treat that you can prepare ahead.
Ingredients
Scale
For the crust:
- 1 1/2 cups graham cracker crumbs
- 2 tablespoons granulated sugar
- 6 tablespoons unsalted butter, melted
For the filling:
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup sour cream
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
For the blueberry topping:
- 2 cups fresh or frozen blueberries
- 1/2 cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch mixed with 1 tablespoon cold water
Instructions
- Prepare the crust: Preheat your oven to 325°F (160°C). Lightly grease a 9-inch springform pan and line the bottom with parchment paper. In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter until evenly mixed. Press this mixture firmly into the bottom of the pan to form the crust. Bake the crust for 10 minutes, then remove and set aside to cool.
- Make the filling: In a large bowl, beat the softened cream cheese until smooth and creamy, making sure there are no lumps. Gradually add the sugar and mix until fully incorporated. Beat in the eggs one at a time, scraping down the bowl sides after each to ensure even mixing. Next, gently fold in the sour cream, heavy cream, vanilla extract, and salt, mixing only until smooth to avoid overworking the batter.
- Bake the cheesecake: Pour the cheesecake filling evenly over the cooled crust in the springform pan, then smooth the top surface. Tap the pan gently on the countertop to release any trapped air bubbles. Bake in the preheated oven for 55 to 65 minutes until the edges are set but the center remains slightly jiggly. Turn off the oven, crack the door open, and leave the cheesecake inside to cool gradually for 1 hour to prevent cracking.
- Chill the cheesecake: After cooling in the oven, remove the cheesecake and refrigerate it for at least 4 hours or preferably overnight to allow it to fully set and develop the perfect texture.
- Prepare the blueberry topping: While the cheesecake chills, combine blueberries, sugar, and lemon juice in a small saucepan over medium heat. Cook for about 5 minutes until the berries release their juices. Stir in the cornstarch slurry, then cook for an additional 1 to 2 minutes until the mixture thickens. Remove from heat and let it cool completely before spreading or spooning it over the chilled cheesecake.
Notes
- For an extra smooth and creamy texture, ensure all filling ingredients are at room temperature before mixing.
- You can prepare this cheesecake up to two days ahead of serving to enhance the flavors.
- Store any leftovers covered in the refrigerator for up to 5 days for best freshness.