Why This Cheesecake Tells a Different Story
I never used to think about blueberries as more than just a topping, but this cheesecake changed that.
When you take a bite and the crust crumbles, then the creamy filling hits your mouth—nothing fancy, just real dairy sweetened slightly, letting the sour hint of the blueberries dance around your taste buds.
Right now it’s about summer. More blueberries, less fuss. Just a simple dessert but with a story in every forkful about lazy mornings and schoolyard snacks. Maybe it’s nostalgia. Maybe it’s just the perfect way to slow down for a bit.
Anyway. That’s what I keep thinking about every time I see that deep purple, all shiny and inviting on top of that creamy white.
Blueberry Cheesecake
Ingredients
Equipment
Method
- Combine graham cracker crumbs and sugar in a bowl, then pour in melted butter and mix until the crumbs are evenly coated and resemble wet sand.
- Press this mixture firmly into the bottom of a springform pan, creating an even crust. Chill in the fridge while you prepare the filling.
- In a large bowl, beat the softened cream cheese until smooth and creamy, with no lumps remaining.
- Add sugar to the cream cheese and continue to beat until fluffy and well combined.
- One at a time, beat in the eggs, ensuring each is fully incorporated before adding the next, until the mixture is smooth and silky.
- Stir in the sour cream until the batter is uniform and creamy.
- Gently fold in half of the blueberries, distributing them evenly through the batter.
- Pour the filling over the prepared crust, smoothing the top with a spatula.
- Bake in a preheated oven at 325°F (160°C) for about 50 minutes, until the center is just set and slightly jiggles.
- Once baked, turn off the oven and leave the cheesecake inside with the door slightly ajar for 30 minutes to cool gradually.
- Remove the cheesecake from the oven and cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
- Before serving, top the cheesecake with fresh blueberries for a vibrant, juicy finish and enjoy this creamy, berry-studded dessert!
Nothing fancy, just a slice of something that feels familiar but tastes a little unexpected. I guess that’s the charm of baking — finding comfort somewhere you didn’t know you’d look.
Hi, I’m Emily Carter, the founder of Absolute Chaos Mode. Born and raised in Portland, Oregon, I grew up in a household where dinner was equal parts delicious and unpredictable
