Creamy Blueberry Cheesecake

This ultra-creamy blueberry cheesecake is rich, silky, and bursting with juicy berries in every dreamy bite.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/3 cup unsalted butter, melted
• 24 oz cream cheese, softened
• 3/4 cup granulated sugar
• 3 large eggs
• 1 cup sour cream
• 1 tsp vanilla extract
• 2 tbsp all-purpose flour
• 1 1/2 cups fresh blueberries
• 1 tbsp lemon juice

Instructions

1. Preheat the oven to 325°F (160°C). Line the bottom of a 9-inch springform pan with parchment paper, then mix the graham cracker crumbs with melted butter and press firmly into the base.
2. Bake the crust for 8 minutes, then let it cool slightly while you prepare the filling.
3. In a large bowl, beat the softened cream cheese and sugar until smooth and creamy. Mix in the flour, sour cream, vanilla extract, and lemon juice until fully combined.
4. Add the eggs one at a time, mixing on low speed just until incorporated. Gently fold in 1 cup of the blueberries.
5. Pour the cheesecake batter over the crust and scatter the remaining 1/2 cup blueberries on top.
6. Bake for 50-60 minutes, until the edges are set but the center still has a slight wobble. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.
7. Remove from the oven, cool completely, then chill in the refrigerator for at least 6 hours or overnight before slicing and serving.

Tip: For the creamiest texture, make sure all your ingredients are at room temperature and avoid overmixing once the eggs are added.