Ingredients and Weight:
- Graham cracker crumbs: 1 1/4 cups (150g)
- Butter, melted: 1/4 cup (50g)
- Cream cheese, softened: 2 (8-ounce) packages (450g)
- Sugar: 1 1/4 cups (250g)
- Vanilla extract: 1 teaspoon (5mL)
- Eggs: 2 large
- Sour cream: 1 cup (240g)
- Blueberries: 2 cups (300g)
Preparation Time:
15 minutes
Cooking Time:
60 minutes
Difficulty Level:
2 (Moderate)
Preparation Method Steps:
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch (23cm) springform pan.
- In a medium bowl, combine graham cracker crumbs and melted butter. Press into the bottom of the prepared pan.
- In a large bowl, beat cream cheese until smooth. Gradually add sugar, vanilla extract, and eggs, one at a time. Stir in sour cream.
- Pour cheesecake filling onto the graham cracker crust. Arrange blueberries evenly over the top.
- Bake for 60 minutes, or until set. Let cool completely.
Nutritional Information:
- Calories: 450 per slice
- Fat: 20g
- Carbohydrates: 50g
- Protein: 10g
Dish Characteristics:
- Creamy and decadent cheesecake with a sweet and tangy blueberry topping
- Perfect for a special occasion or dessert
- Can be stored in the refrigerator for up to 3 days
User Comments:
- "This cheesecake was amazing! The blueberry topping added a perfect touch of sweetness and tartness."
- "The cheesecake was rich and flavorful, but not too heavy. It was the perfect way to end a delicious meal."
- "I'm not usually a fan of cheesecake, but this one converted me. The blueberry topping was the perfect complement to the creamy filling."
Special Precautions and Tips:
- Make sure to use room-temperature cream cheese for a smooth filling.
- Don't overmix the cheesecake filling, as this can cause it to crack.
- Let the cheesecake cool completely before serving to prevent cracking.
- You can use any type of berries for the topping, such as raspberries, strawberries, or blackberries.
