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Blueberry Velvet Cheesecake

★★★★

4 from 1 reviews

A rich and creamy cheesecake with a vibrant blueberry twist and a velvety texture, combining the classic smoothness of cheesecake with the fresh flavor of blueberries.

  • Total Time: 5 hours 25 minutes
  • Yield: 12 1x

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted
  • 24 oz cream cheese, softened
  • 1 cup granulated sugar
  • 3 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1/2 cup sour cream
  • 1 cup fresh blueberries
  • 2 tablespoons blueberry jam or preserves
  • 1/4 teaspoon salt
  • Blueberry sauce or fresh blueberries for topping (optional)

Instructions

  1. Preheat oven to 325°F (163°C). Butter a 9-inch springform pan.
  2. In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press mixture firmly into the bottom of the springform pan to form the crust. Bake for 10 minutes, then remove from oven and set aside.
  3. In a large mixing bowl, beat the cream cheese until smooth and creamy. Gradually add sugar and flour, mixing well.
  4. Add vanilla extract and salt, then beat in eggs one at a time, mixing just until combined after each addition.
  5. Fold in sour cream gently until incorporated.
  6. In a separate small bowl, toss blueberries with blueberry jam to coat evenly.
  7. Gently fold the blueberry mixture into the cream cheese batter, swirling slightly to create a marbled effect.
  8. Pour the batter over the baked crust in the springform pan.
  9. Bake for 55-65 minutes, or until the edges are set and the center is slightly jiggly.
  10. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour.
  11. Remove from oven and cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
  12. Before serving, top with blueberry sauce or fresh blueberries if desired.

Notes

For best results, use room temperature cream cheese and eggs to ensure a smooth batter. Avoid overmixing once eggs are added to prevent cracks. Allow the cheesecake to cool gradually in the oven to reduce cracking.

  • Author: Sophie Lane
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 5 minutes
  • Method: Dessert
  • Cuisine: American

Nutrition

  • Calories: 420
  • Sugar: 25g
  • Sodium: 320mg
  • Fat: 28g
  • Saturated Fat: 17g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 1g
  • Protein: 7g
  • Cholesterol: 110mg