Ingredients

1 cup (200 g) sugar

3 packages (8 oz / 226 g each) cream cheese, at room temperature

1 cup (240 ml) sour cream

3 large eggs

1 teaspoon vanilla extract

1 1/4 cups (150 g) graham cracker crumbs

1/4 cup (60 g) unsalted butter, melted

1/4 cup (50 g) brown sugar

1 cup (150 g) fresh or frozen blueberries

2 tablespoons sugar

1 teaspoon lemon juice

Instructions

Step 1: Preheat your oven to 325 °F (160 °C). Lightly grease a 9-inch springform pan with butter or oil to prevent sticking.

Step 2: In a bowl, mix graham cracker crumbs, melted butter, and brown sugar until moist and sandy. Press firmly into the bottom of the pan. Bake for 10 minutes, then let cool.

Step 3: For the blueberry puree, combine blueberries, 2 tablespoons sugar, and lemon juice in a small saucepan over medium heat. Cook for 8–10 minutes until softened and slightly thickened. Blend until smooth and cool completely.

Step 4: Using an electric mixer, beat cream cheese and sugar until smooth and lump-free. Add eggs one at a time, mixing gently after each. Stir in vanilla extract and sour cream until combined.

Step 5: Pour the cream cheese mixture over the cooled crust. Spoon dollops of blueberry puree on top. Use a toothpick or knife to gently swirl the puree into the filling for a marbled effect.

Step 6: Bake for 60 minutes at 325 °F (160 °C). The center should slightly jiggle when done. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to cool slowly.

Step 7: Refrigerate the cheesecake for at least 4 hours or overnight before serving to achieve the perfect texture.

Tips & Variations

Ensure all ingredients are at room temperature for a smooth, lump-free filling.

Avoid overbeating the cream cheese mixture to prevent cracks.

Use a water bath when baking to keep the cheesecake moist and crack-free.

Try substituting mascarpone for cream cheese for a richer texture.

Swap graham cracker crumbs with crushed Digestive biscuits or Maria cookies.

Use frozen blueberries directly without thawing for the puree.

For a chocolate twist, replace the crust with crushed chocolate cookies.

Storage

Store your cheesecake in an airtight container in the refrigerator for up to 5 days to keep it fresh. For longer storage, freeze slices wrapped tightly in plastic wrap for up to 2 months. Always thaw in the fridge for 12 hours before serving. This cheesecake is best enjoyed chilled or at room temperature and should not be reheated.

FAQs

Can I use frozen blueberries?

Absolutely, there is no need to thaw them first. Just cook the blueberries directly when making the puree.

How do I prevent cracking on the cheesecake?

Bake the cheesecake in a water bath and allow it to cool slowly inside the oven with the door slightly ajar. Avoid overbeating the batter to prevent excess air.