If this sweet summery treat looks familiar to you, fear not, you’re not seeing double (although after biting into a slice of this cheesecake, you’ll probably wish you were). This is actually something I baked up back in the day when I had a baking blog of my own. However, I wasn’t able to keep up with it as often as I would have liked, so I decided to crash with Mama
Anyway, in case you haven’t seen this cheesecake, then you are very welcome. The recipe is simple, trust me this really is a no fuss dessert (if you did keep up with my old blog, then you know I’m not a complicated baker).
Cheesecake is a magnificent and marvelous creation. It is, in my opinion, more than just a velvety smooth cheese filling encased in a sweet crust. For my family, cheesecake is the main attraction. Looking back, I don’t believe there has ever been a family occasion where the cheesecake hasn’t made an appearance…
Usually when I make cheesecake I like using ricotta cheese. However, this time, I used sour cream in its place. I used the usual graham cracker crust and then topped it all off with a homemade blueberry sauce.
Sour Cream Cheesecake with Blueberry Topping
- Prep Time: 10 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 25 minutes
Ingredients
For Graham Cracker Crust you will need:
- 4 tablespoons unsalted butter
- 4 sheets graham cracker crumbs
- 3 tablespoons white sugar
- 1/2 teaspoon ground cinnamon
For Sour Cream Filling you will need:
- 8 ounces low fat cream cheese
- 1/2 cup sour cream
- 1/2 cup white sugar
- 2 large eggs
- Orange zest
- 1 teaspoon vanilla
For Homemade Blueberry Sauce you will need:
- 11/2 cups frozen blueberries
- 1/2 cup white sugar
- 3 tablespoons cornstarch
- 2 tablespoons butter
- Juice of 1 lemon
Instructions
- Preheat oven to 325 degrees F.
- Combine all ingredients for Graham Cracker Crust. Press firmly into bottom of pan and up the sides of the pan. Refrigerate 15 minutes.
- For the cheese filling, beat cream cheese in a stand mixer with paddle attachment until fluffy. Reduce speed to love, and add sour cream, sugar, eggs, lemon zest, and vanilla. Beat until well combined and pour into chilled crust. (Make sure not to over mix).
- Cook the cheesecake for about an hour or until the cake has set but is still wobbly in the center. Let the cheesecake cool on a wire rack. In the meantime, combine all ingredients listed for the homemade blueberry sauce in a saucepan over medium heat. Cook until the berries breakdown and the mixture thickens to a sauce-like consistency.
- Serve chilled and with a scoop of ice cream if desired!
- Category: Dessert
Toodles,
Tammy<3
Chiara Giglio says
Sour cream is perfect for cheesecake!How lovely recipe! have a good week my dear friend, blessings…
Leslie M. says
Hi Miss Tam,
You’re as talented as your mom! I love cheesecake and this one looks so scrumptious! I make a mean cheesecake too but mine is so complicated and takes a huge amount of time and ingredients. Thanks for a great recipe!
xo
Leslie
Leslie Loves Veggies
Angela says
Yum! My son would go nuts for this!
Ellen B Cookery says
This looks heavenly! My entire family would eat it up in a minute and they’re all health fanatics!
Lizzy says
So fun to see a post from you, Tammy! I may have seen this before, but I’m delighted that you shared it again. What a gorgeous blueberry sauce…perfect topping for a classic cheesecake!
Loretta says
Oh my, another great cook in the family? Tammy this looks and sounds sooo delicious! I am always asking your Mom if I can have whatever she’s cooked, now…may I have a slice? Lol. Thanks so much for sharing your recipe…I am definitely going to try it! Hugs
Gloria says
Yes I love sour cream in cheescake work like greek yogurt and is light and delicious!
Gloria says
And of course look amazing!
Linda A. Thompson Ditch says
That looks amazing, and I love the blueberry sauce. Most people like cherries or strawberries with cheesecake, but I’m a big fan of blueberry sauce!
Kim Garceau says
This cheesecake is just AWESOME. I would like to have a piece of it for my dessert!
Pegasuslegend says
Tammy has it all! SHE HAS talent gorgeous and gets it honest from you! WOW! NICE JOB!
[email protected] at Marina says
I so want this one for my birthday! Great dessert! 🙂
Joanne says
I could always use a good cheesecake reminder! This looks awesome.
allotments4you says
Cheesecake is one of my favourite desserts and this one seems pretty simple…think I might give it a go. Thanks.
Fiocchi di neve e foglie di tè says
I love it! I agree, Tammy, cheesecake is a familiar and reassuring (I’m not sure the term is correct, my english isn’t very good) dessert…
Your is fantastic!:) Only a thing: I see that you use crackers, not digestive biscuit.. What are the differences?
Hugs!
Laura
David says
Catherine/Tammy, It’s a good looking cheesecake and I love blueberries…but after having a fresh from the oven ricotta cheesecake, my motto is ‘accept no substitues!’ Take Care, Big Daddy Dave
Words Of Deliciousness says
This is one beautiful cheesecake. I use sour cream in my cheesecakes too.
Ciao Chow Linda says
Wow, this looks wickedly good. I would have a serious problem staying away from eating the whole thing.
Amy (Savory Moments) says
This cheesecake looks sooooooo yummy! I love the use of sour cream as well. I bet this was very delicious!
Tanna at The Brick Street Bungalow says
Ahhhh… you and your Mamma make a mean team! I’d love a slice of this to follow the macaroni, please. 😉 blessings ~ tanna
Kamila says
Przepis jest rewelacyjny, pięknie wygląda :)Pozdrawiam
Zapraszam do mnie http://www.naturalnemetody.blogspot.com