Ingredients
Scale
- 2 cups fresh or frozen blueberries
- 1 cup granulated sugar
- 3 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 3 cups cream cheese, softened
- 3/4 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 1/4 cup all-purpose flour
- Blue food coloring (gel preferred for vibrant color)
- Graham cracker crust or biscuit base
Instructions
- Start by cooking 1 1/2 cups of blueberries with 1/2 cup sugar and lemon juice in a saucepan over medium heat until the berries burst and the mixture thickens. Puree the cooked berries in a blender until smooth. Set aside to cool.
- In a large mixing bowl, beat the softened cream cheese with 3/4 cup sugar until smooth. Add the eggs one at a time, mixing well after each addition. Incorporate the sour cream, vanilla extract, and flour, mixing gently. Add a few drops of blue food coloring to achieve the desired midnight blue shade.
- Gently fold the cooled blueberry puree into the cheesecake batter until fully incorporated, creating a stunning deep blue color. Pour the mixture onto the prepared crust, smoothing the top with a spatula.
- Bake in a preheated oven at 325°F (160°C) for about 50-60 minutes, or until the center is just set. Turn off the oven and let the cheesecake cool inside for an hour, then refrigerate for at least 4 hours or overnight to set completely.
Notes
- If using frozen blueberries, thaw and drain excess water before cooking to prevent excess moisture in the puree.
- Use gel food coloring for vibrant, consistent blue color without affecting the cheesecake’s texture.
- Ensure thorough cooling before refrigerating to prevent condensation and maintain the cheesecake’s structure.
- Prep Time: 20 minutes
- Cook Time: 50-60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (1/10th of cheesecake)
- Calories: 430 Kcal
- Sugar: 30g
- Sodium: 210mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 105mg