Amazing Blueberry Cheesecake Recipe

cream cheese

🥗Healthier: ricotta cheese

💰Cheaper: cottage cheese

Ricotta is lower in fat and can provide a similar texture.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt offers a tangy flavor with fewer calories.

sugar

🥗Healthier: stevia

💰Cheaper: brown sugar

Stevia is a low-calorie sweetener.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a unique flavor while being dairy-free.

Crush 1 1/2 cups of graham crackers and mix with 2 tablespoons of sugar and 5 tablespoons of melted butter.

Press the graham cracker mixture into a 9-inch springform pan and chill in the fridge for 30 minutes.

Preheat the oven to 325°F (160°C) with one rack at the bottom and one in the middle.

Soften 2 packages of cream cheese in the microwave and mix with a stand mixer until smooth.

Add 3/4 cup of granulated sugar and mix on medium-high for 2 minutes until creamy.

Add 1/2 cup of room temperature sour cream and mix on low until combined.

Add 3 eggs one at a time, mixing well after each addition and scraping down the bowl as needed.

Add 1 1/2 teaspoons of vanilla extract and 2 tablespoons of flour, mixing until smooth.

Gently fold in 1 cup of blueberries into the batter.

Fill the chilled crust with the blueberry cheesecake mixture and place a casserole dish with boiling water in the oven.

Bake at 325°F for about 1 hour and 15 minutes until set with a slight wobble.

For the topping, combine 1 1/2 cups of blueberries, 1/2 cup of sugar, and 2 tablespoons of lemon juice in a pan over medium heat and bring to a simmer.

Prepare a slurry with 2 tablespoons of water and 2 teaspoons of cornstarch, then add to the blueberry mixture to thicken.

Cook for an additional 2 minutes, then let cool before adding to the cheesecake.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens