Description

This Blueberry Velvet Cheesecake is a luscious, creamy dessert featuring a buttery graham cracker crust, a smooth blueberry-infused cream cheese filling, and a fresh blueberry topping. The cheesecake is baked to perfection, offering a velvety texture enhanced by natural blueberry puree and topped with a sweet and tangy blueberry glaze, making it a perfect treat for any occasion.

Ingredients

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For the crust:

2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted

For the filling:

3 (8-ounce) packages cream cheese, softened
1 cup granulated sugar
3 large eggs
1 cup sour cream
2 teaspoons vanilla extract
2 tablespoons all-purpose flour
1/2 cup blueberry puree (blended fresh or frozen blueberries)

For the topping:

1 1/2 cups fresh blueberries
1/4 cup granulated sugar
1 tablespoon lemon juice
1 teaspoon cornstarch mixed with 2 teaspoons water

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Instructions

Prepare the crust: Preheat the oven to 325°F. Grease a 9-inch springform pan and line the bottom with parchment paper. In a bowl, mix the graham cracker crumbs, sugar, and melted butter until fully combined. Press the mixture evenly into the bottom of the pan. Bake for 8–10 minutes until set, then remove and let cool.
Make the filling: In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add the eggs one at a time, blending on low speed until each is just combined to prevent overmixing. Stir in the sour cream, vanilla extract, all-purpose flour, and blueberry puree, mixing until the batter is smooth and velvety.
Assemble and bake: Pour the prepared filling over the cooled crust in the springform pan. Bake at 325°F for 55–65 minutes, or until the center is almost set with a slight jiggle. Once done, turn off the oven, crack the oven door slightly, and allow the cheesecake to cool inside for 1 hour to prevent cracking.
Chill the cheesecake: After cooling in the oven, refrigerate the cheesecake for at least 4 hours or preferably overnight to fully set.
Prepare the topping: In a saucepan over medium heat, combine fresh blueberries, sugar, and lemon juice. Cook until the blueberries release their juices, about 5 minutes. Stir in the cornstarch slurry and continue cooking until the mixture thickens, another 1–2 minutes. Remove from heat and allow the topping to cool completely.
Serve: Spread the cooled blueberry topping evenly over the chilled cheesecake before slicing and serving. Enjoy your Blueberry Velvet Cheesecake!

Notes

For extra richness and flavor, swirl an additional 1/4 cup of blueberry puree into the batter before baking.
This cheesecake can be made a day ahead and stored in the refrigerator, which allows the flavors to meld beautifully.
Ensure the eggs are added one at a time and mixed gently to avoid incorporating too much air, which can cause cracks.
Use a water bath if desired to further reduce cracking, though it is not necessary for this recipe.