Ingredients
Scale
- 1 and 1/2 cups of graham cracker crumbs
- 1/4 cup of granulated sugar
- 1/2 cup of unsalted butter, melted
- 16 oz of cream cheese, softened
- 1 cup of sour cream
- 3/4 cup of superfine sugar
- 3 large eggs
- 1 teaspoon of vanilla extract
- 1 cup of fresh or frozen blueberries
- 2 tablespoons of cornstarch
- 1/4 cup of water
- Purple or navy food coloring (optional)
Instructions
- Combine graham cracker crumbs, granulated sugar, and melted butter in a bowl until well blended. Press evenly into the bottom of a 9-inch springform pan. Bake at 350°F (175°C) for 10 minutes, then let cool.
- In a small saucepan, combine blueberries, water, cornstarch, and optional food coloring. Cook over medium heat, stirring frequently until thickened and berries soften. Cool to room temperature.
- In a large bowl, beat cream cheese until smooth. Add sour cream, superfine sugar, vanilla, and eggs one at a time, mixing well after each. Pour over the cooled crust.
- Bake at 325°F (160°C) for 50-60 minutes until the center is almost set. Cool gradually, then refrigerate at least 4 hours or overnight.
- Spread cooled blueberry topping over the cheesecake. Chill for an additional hour before serving.
Notes
- Use thawed frozen blueberries if using frozen, drain excess water before cooking.
- For a deeper midnight hue, add more navy or purple food coloring to the topping.
- Ensure the cheesecake is fully cooled before adding the blueberry topping to prevent melting.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking, No-Bake Topping
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal Kcal
- Sugar: 28 g
- Sodium: 210 mg
- Fat: 27 g
- Saturated Fat: 14 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 39 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 105 mg