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Decadent Blueberry Cheesecake

Decadent Blueberry Cheesecake: The Ultimate Showstopper Recipe

Indulge in the rich flavors of Decadent Blueberry Cheesecake with a silky chocolate ganache topping. Perfect for any occasion, this recipe is a showstopper dessert that's creamy, tangy, and utterly irresistible.
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Prep Time: 20 minutes
Cook Time: 1 hour
Cooling Time: 5 hours
Total Time: 6 hours 20 minutes
Servings: 8 pieces
Calories: 350kcal
Cost: $20.00

Equipment

  • Mixing bowls
  • Electric mixer or whisk
  • Spatula
  • 9-inch springform pan
  • Small saucepan
  • Rubber spatula for folding
  • Roasting pan for water bath

Ingredients

  • 1 1/2 cups chocolate cookie crumbs (like Oreos, without the filling)
  • 1/4 cup unsalted butter melted
  • 16 ounces cream cheese softened
  • 3/4 cup granulated sugar
  • 1/2 cup sour cream
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 cup fresh or frozen blueberries
  • 1/2 cup heavy cream for ganache
  • 1 cup semi-sweet chocolate chips
  • 1 cup fresh blueberries for optional topping
  • 2 tablespoons sugar for optional topping
  • 1 teaspoon lemon juice for optional topping

Instructions

  • Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and wrap the bottom with aluminum foil.
  • Mix chocolate cookie crumbs with melted butter until it resembles wet sand and press firmly into the bottom of the pan. Bake for 8-10 minutes and let cool.
  • Beat the softened cream cheese and sugar until smooth, then mix in sour cream and vanilla. Add eggs one at a time, blending gently. Fold in blueberries.
  • Pour the cheesecake filling over the cooled crust, smoothing the top. Place the pan inside a roasting pan filled with hot water. Bake for 50-60 minutes until the edges are set.
  • Let the cheesecake cool in the oven with the door cracked for an hour.
  • For the ganache, heat heavy cream until simmering, pour over chocolate chips, let sit for 2 minutes, then stir until smooth. Spread over the cooled cheesecake.
  • (Optional) In a saucepan, cook blueberries, sugar, and lemon juice over medium heat for 5-7 minutes. Cool before drizzling over the cheesecake.

Notes

Ensure all ingredients are at room temperature to avoid lumps. Avoid opening the oven door while baking for a crack-free finish. Store leftovers in the refrigerator for up to 5 days or freeze for up to 2 months. You can substitute ingredients based on your preference (e.g., use Greek yogurt instead of sour cream). Enjoy making this stunning dessert!

Nutrition

Calories: 350kcal | Carbohydrates: 32g | Protein: 5g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 70mg | Sodium: 180mg | Potassium: 150mg | Fiber: 2g | Sugar: 18g | Vitamin A: 500IU | Vitamin C: 5mg | Calcium: 50mg | Iron: 1mg
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