Ingredients
- Graham cracker crumbs: 1 1/2 cups
- Unsalted butter, melted: 6 tablespoons
- Cream cheese, softened: 32 ounces
- Granulated sugar: 1 cup
- Large eggs: 4
- Vanilla extract: 1 teaspoon
- Sour cream: 1/2 cup
- Fresh blueberries: 1 cup
Instructions
- Step 1: Preheat oven to 350°F (175°C). In a bowl, combine graham cracker crumbs and melted butter. Press into the bottom of a 9-inch springform pan.
- Step 2: In a large bowl, beat cream cheese and sugar until smooth and creamy. Beat in eggs one at a time, then stir in vanilla extract and sour cream.
- Step 3: Gently fold in half of the blueberries into the cheesecake batter.
- Step 4: Pour the batter over the graham cracker crust in the springform pan. Sprinkle remaining blueberries on top.
- Step 5: Bake for 55-70 minutes, or until the center is just slightly jiggly. Let cool completely in the oven with the door ajar.
- Step 6: Refrigerate for at least 4 hours before serving. Run a knife around the edge of the pan before releasing the sides.
Notes
- To keep your cheesecake extra fresh, store it tightly covered in the refrigerator for up to 5 days.
- For a richer flavor, let a slice sit at room temperature for about 15 minutes before serving, but don't reheat it.
- Garnish each slice with a dollop of whipped cream and a few extra fresh blueberries for a beautiful presentation.
- Be careful not to overbake; a slight jiggle in the center ensures a perfectly creamy texture after chilling.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American