Description
Delight in the luxurious fusion of rich chocolate and sweet blueberries with this decadent dessert, perfect for any chocolate lover seeking a fruity twist.
Ingredients
Scale
For the crust:
- 2 cups chocolate cookie crumbs
- 1/4 cup sugar
- 1/2 cup butter, melted
For the cheesecake filling:
- 4 packages (8 oz each) cream cheese, softened
- 1 cup sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup melted chocolate
- 1 cup blueberries
For the blueberry topping:
- 2 cups blueberries
- 1/4 cup sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
Instructions
- Preheat the oven to 325°F (165°C). Grease a 9-inch springform pan.
- In a bowl, mix chocolate cookie crumbs, sugar, and melted butter until combined. Press the mixture into the bottom of the prepared pan.
- In a large mixing bowl, beat the cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and melted chocolate until fully combined. Gently fold in blueberries.
- Pour the cheesecake filling over the crust and smooth the top. Bake for 50-60 minutes, or until the center is set but slightly jiggly.
- While the cheesecake is baking, prepare the blueberry topping. In a saucepan, combine blueberries, sugar, lemon juice, and cornstarch. Cook over medium heat until thickened, stirring gently. Allow to cool.
- Once the cheesecake is done, let it cool at room temperature, then refrigerate for at least 4 hours or overnight.
- Before serving, spread the blueberry topping over the cheesecake.
Notes
- Make sure to allow the cheesecake to cool completely before refrigerating.
- For extra flavor, consider adding a splash of almond extract to the filling.
- Store leftovers in the refrigerator for up to 5 days.
- Prep Time: 30 minutes
- Cook Time: 60 minutes