Baked Blueberry Cheesecake

Ingredients and Weight:

• Graham cracker crumbs: 1 1/2 cups (150g)
• Unsalted butter, melted: 1/4 cup (56g)
• Sugar: 1/4 cup (50g)
• Cream cheese, softened: 32 ounces (907g)
• Sour cream: 1 cup (240g)
• Granulated sugar: 1 cup (200g)
• Large eggs: 4
• Vanilla extract: 1 teaspoon (5ml)
• Blueberries: 2 cups (300g)

Preparation Time:

• 30 minutes

Cooking Time:

• 60-70 minutes

Difficulty Level:

• 2 (Intermediate)

Preparation Method Steps:

1. Preheat oven to 350°F (175°C).
2. In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Press the mixture into the bottom of a greased 9-inch springform pan.
3. In a large bowl, beat the cream cheese until smooth. Add the sour cream, granulated sugar, eggs, and vanilla extract one at a time, beating after each addition.
4. Pour the cheesecake batter over the graham cracker crust.
5. Spread the blueberries evenly over the cheesecake batter.
6. Bake for 60-70 minutes, or until the center is set.
7. Let cool completely before serving.

Nutritional Information:

• Calories: 450 per slice
• Fat: 25g
• Protein: 10g
• Carbohydrates: 50g

Dish Characteristics:

• Creamy, tangy, and sweet baked cheesecake
• Topped with juicy blueberries
• Perfect for special occasions or a decadent dessert

User Comments:

• "Fantastic! The blueberry topping adds a refreshing twist to the classic cheesecake." - Jennifer
• "This cheesecake is incredibly smooth and flavorful. The graham cracker crust pairs perfectly with the blueberries." - Andrew
• "It's easy to make and turns out beautifully every time. I always get rave reviews when I serve it." - Sarah
• "The sweetness of the blueberries balances out the tanginess of the cheesecake perfectly. It's a real crowd-pleaser." - Emily
• "Absolutely delicious! This cheesecake is worth every calorie." - Michael

Special Precautions and Tips:

• Use high-quality cream cheese for the best flavor and texture.
• Make sure the cheesecake is completely cooled before serving to prevent it from cracking.
• If you don't have a springform pan, you can use a regular 9-inch cake pan, but you will need to use a knife to loosen the cheesecake from the pan after baking.
• The cheesecake can be stored in the refrigerator for up to 3 days.