Description

Irresistible Blueberry Dream Cheesecake is a luscious dessert featuring a creamy vanilla cheesecake base topped with a sweet blueberry compote and a buttery graham cracker crust — a perfect treat for berry lovers.

Ingredients

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
3 large eggs
1 tsp vanilla extract
1/2 cup sour cream
1 tbsp all-purpose flour
2 cups fresh or frozen blueberries
1/4 cup water
1/4 cup sugar (for topping)
1 tsp lemon juice
1 tsp cornstarch mixed with 1 tbsp water

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Instructions

Preheat oven to 325°F (160°C). Grease a 9-inch springform pan.
Combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press mixture into the bottom of the pan. Bake for 10 minutes, then cool slightly.
In a large bowl, beat cream cheese until smooth. Add 1 cup sugar and mix until combined.
Beat in eggs one at a time, then add vanilla, sour cream, and flour. Mix until smooth and creamy.
Pour filling over the cooled crust and smooth the top.
Bake for 55–65 minutes, or until center is just set. Turn off oven and leave cheesecake inside with the door ajar for 1 hour.
Remove from oven and chill for at least 4 hours or overnight.
For the topping: In a saucepan, combine blueberries, 1/4 cup sugar, water, and lemon juice. Bring to a boil, then reduce heat and simmer for 5 minutes.
Stir in cornstarch slurry and cook for 1–2 more minutes, until thickened. Cool completely before spooning over chilled cheesecake.
Garnish with whipped cream or extra blueberries if desired before serving.

Notes

Use fresh blueberries for the best flavor, but frozen berries also work well.
Baking in a water bath can help prevent cracks in the cheesecake.
Let ingredients come to room temperature for a smoother batter.