Blueberry Cheesecake
This cheesecake is light and creamy thanks to the addition of sour cream. You can use full-fat or light cream cheese and sour cream to suit your taste. The blueberries are delicious, but you can substitute your favourite fruit or whatever is in season. It is to whip up but it takes an hour to bake and 4 hours to chill so start early or make it the day ahead.
Servings: 8 servings
Calories: 467kcal
Ingredients
Sauce
- 1 ½ cups fresh or frozen blueberries cans substitute other berries of choice
- ¼ cup sugar
- 1 tablespoon lemon juice
- 2 tsps corn starch
- 1 ½ Tbsps cold water
Crust
- 1 cup graham wafer crumbs
- 2 Tbsps sugar
- 4 Tbsps melted butter
Cheesecake
- 16 oz cream cheese room temperature. Light or full-fat both work.
- ⅔ cup sugar
- ⅔ cup sour cream Light or full-fat.
- 1 ½ Tbsps flour
- 1 teaspoon vanilla extract
- 3 eggs lightly beaten
Instructions
Sauce
- Combine berries, sugar and lemon juice in a saucepan. Cook over medium heat about 5 minutes until berries soften. Stir often.
- Add the cold water to the cornstarch to make a thick syrup. Stir into the berry mixture. Boil about 2 minutes while stirring until sauce thickens.
- Remove from heat and allow to cool. Reserve about 3 Tbsps and refrigerate remainder.
Crust
- Heat oven to 350 degrees.
- Spray an 8" pie plate or spring form. Stir crust ingredients together in a bowl til evenly moistened. Press evenly into the pie plate bottom.
- Bake about 10 minutes and then remove and allow to cool.
Cheesecake
- Beat the cream cheese and sugar in a bowl until smooth. Beat in the sour cream, flour and vanilla. Add eggs and beat until well combined.
- Pour filling into the crust. Drop about 3 Tbsps of berry sauce around the top of the filling. Swirl berries with a toothpick to make a pattern on top of the cheese cake.
- Bake 45-55 minutes at 350 degrees until toothpick in center comes out clean. Remove from oven and allow to cool about 1 hour. Transfer pie plate to refrigerate and refrigerate at least 4 hours or overnight.
- If using spring form pan run a knife along the outer edge to loosen after 10 minutes. Allow to cool 1 hour and then transfer to a serving plate. Refrigerate at least 4 hours or overnight.
- Serve with additional sauce on the side.
Notes
- Leftovers store well in the fridge.
Nutrition
Calories: 467kcal | Carbohydrates: 44g | Protein: 7g | Fat: 30g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 140mg | Sodium: 288mg | Potassium: 185mg | Fiber: 1g | Sugar: 33g | Vitamin A: 1103IU | Vitamin C: 4mg | Calcium: 104mg | Iron: 1mg