Description

Indulge in the rich and creamy goodness of this Roasted Blueberry Cheesecake. A luscious dessert with a buttery graham cracker crust, velvety cream cheese filling, and the burst of flavor from roasted blueberries, this recipe is a delightful treat for any occasion.

Ingredients

Cheesecake Crust:

2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
2 tablespoons granulated sugar

Cheesecake Filling:

4 (8 oz) packages cream cheese, softened
1 cup granulated sugar
1 cup sour cream
4 large eggs
2 teaspoons vanilla extract
1/4 teaspoon salt
1/2 cup heavy cream
2 cups fresh blueberries
2 tablespoons maple syrup
1 teaspoon lemon zest

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Instructions

Preheat and Roast Blueberries: Preheat oven to 400°F (204°C). Toss blueberries with maple syrup and lemon zest, roast for 15 minutes. Let cool.
Prepare Crust: Mix graham cracker crumbs, melted butter, and sugar. Press into pan and bake.
Make Filling: Beat cream cheese, sugar, sour cream, vanilla, and salt. Add eggs one at a time. Fold in roasted blueberries. Pour over crust.
Bake and Chill: Bake cheesecake until set, then cool in the oven. Chill before serving. Top with remaining blueberries.

Notes

Roasting the blueberries intensifies their flavor—don’t skip this step.
For added texture, swirl extra blueberry syrup into the top of the cheesecake before baking.