Cheesecake with Blueberries and Sage
A creamy baked cheesecake with a buttery crust, topped with a quick blueberry-sage compote and toasted almond slices. The sage adds a subtle herbal note that pairs beautifully with the sweet berries.
- Total time
- 75 min
- Servings
- 12
- Calories
- 380
- Protein
- 7g
Ingredients
- 1.5 cups graham cracker crumbs
- 6 tbsp butter
- 24 oz cream cheese
- ¾ cup sugar
- 3 large eggs
- 2 cups blueberries
- 8 leaves fresh sage leaves
- ¼ cup almond slices
Instructions
- 1
Preheat oven to 325°F. Mix 1.5 cups graham cracker crumbs with 6 tbsp melted butter and press into a 9-inch springform pan. Bake for 10 minutes until lightly golden.
- 2
Beat 24 oz cream cheese and 0.75 cup sugar until smooth. Add 3 eggs one at a time, beating just until combined. Pour over crust and bake for 45-50 minutes until edges are set but center jiggles slightly.
- 3
While cheesecake bakes, simmer 2 cups blueberries with 4 sage leaves and 2 tbsp sugar over medium heat until berries burst and sauce thickens, about 8 minutes. Remove sage leaves and let cool.
- 4
In a small dry skillet, toast 0.25 cup almond slices over medium heat until golden and fragrant, about 3 minutes. Set aside.
- 5
Once cheesecake is done, cool completely on a wire rack, then refrigerate for at least 2 hours. Top with blueberry sauce and sprinkle with toasted almonds and remaining sage leaves before serving.
Tools you’ll need
- 9-inch springform pan
- mixing bowls
- electric mixer
- saucepan
- small skillet
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