Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 tablespoons sugar
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 2 cups fresh or frozen blueberries
- ¼ cup blueberry jam or preserves
- ½ teaspoon purple gel food coloring (optional)
- Fresh blueberries and edible flowers for garnish (optional)
Instructions
- Mix graham cracker crumbs with sugar and melted butter. Press into a 9-inch springform pan and bake at 350°F (175°C) for 10 minutes. Let cool.
- In a large bowl, beat softened cream cheese until smooth. Add sugar and vanilla, mix well. Incorporate eggs one at a time. Mix in sour cream. Add purple food coloring if desired.
- Cook blueberries with jam until thickened. Puree with an immersion blender until smooth. Fold blueberry puree into the cheesecake batter for a vibrant blue hue.
- Pour batter over cooled crust. Bake at 325°F (160°C) for 50-60 minutes until nearly set. Turn off oven, crack open door, and cool for 1 hour. Refrigerate for at least 4 hours or overnight.
- Garnish with fresh blueberries, edible flowers, and drizzle blueberry sauce if desired before serving.
Notes
- Use thawed frozen blueberries to prevent excess liquid.
- Chill at least 4 hours or overnight for best flavor and texture.
- For a deeper color, add more purple gel food coloring.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (about 1/10th of cheesecake)
- Calories: 420 kcal Kcal
- Sugar: 30 g
- Sodium: 210 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 110 mg