Description
Indulgent chocolate blueberry cheesecake promises a perfect balance of rich cocoa and sweet berries. Creamy layers meld seamlessly, offering a delightful dessert experience that will satisfy your deepest chocolate cravings.
Ingredients
Scale
Main Ingredients:
- 16 ounces (454 grams) cream cheese
- 1 cup blueberries
- 3 large eggs
Crust Ingredients:
- 2 cups chocolate cookie crumbs
- 1/2 cup butter, melted
- 1/4 cup sugar
Sweeteners and Flavoring:
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
- 2 tablespoons cornstarch
- 1/4 cup heavy cream
- 2 ounces (57 grams) dark chocolate, melted
Instructions
- Prepare a 9-inch springform pan by lightly greasing and preheating the oven to 325F (165C).
- Create a decadent chocolate crust by blending cookie crumbs with sugar and melted butter, then firmly pressing the mixture into the pan’s base.
- In a spacious mixing bowl, whip cream cheese and sugar until silky smooth, incorporating eggs individually to maintain a consistent texture.
- Enhance the cheesecake base by introducing vanilla extract and melted chocolate, ensuring thorough integration. Delicately fold fresh blueberries throughout the mixture.
- Transfer the luxurious filling into the prepared crust, carefully smoothing the surface for an even appearance.
- Bake for 50-60 minutes, monitoring until the center sets with a subtle jiggle, indicating perfect consistency.
- While the cheesecake bakes, craft a vibrant blueberry topping by simmering berries with sugar, lemon juice, and cornstarch over medium heat until thickened.
- Allow the cheesecake to cool completely at room temperature, then refrigerate for a minimum of 4 hours or overnight to achieve optimal flavor and texture.
- Just before serving, generously spread the cooled blueberry compote across the chilled cheesecake’s surface.
Notes
- Soften cream cheese at room temperature for smooth, lump-free mixing to ensure a silky cheesecake texture.
- Crush chocolate cookies finely and press firmly into the pan to create a sturdy, compact crust that won’t crumble when serving.
- Avoid overmixing the batter after adding eggs to prevent air bubbles and potential cracking during baking, which can ruin the cheesecake’s elegant appearance.
- Gently fold blueberries into the batter at the last moment to prevent color bleeding and maintain distinct berry pockets throughout the cheesecake.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 210 kcal
- Sugar: 5 g
- Sodium: 90 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.2 g
- Carbohydrates: 23 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 35 mg