ere’s a Fresh Blueberry Cheesecake recipe that you won’t want to lose! It has a delicious graham cracker crust, a rich and creamy cheesecake filling, and a tangy-sweet blueberry topping. Perfect for any occasion!
Fresh Blueberry Cheesecake
Ingredients:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling:
- 3 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs, room temperature
- 1/4 cup sour cream (optional, for extra creaminess)
- 1/4 cup heavy cream
For the Blueberry Topping:
- 2 cups fresh blueberries
- 1/2 cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch (optional, for thickening)
Instructions:
1. Prepare the Crust:
- Preheat your oven to 325°F (163°C).
- In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until everything is evenly coated and the mixture resembles wet sand.
- Press the graham cracker mixture firmly into the bottom of a 9-inch springform pan. Use the back of a spoon or your fingers to press it down evenly.
- Bake the crust in the preheated oven for 10-12 minutes, or until golden. Remove from the oven and allow it to cool completely while you prepare the filling.
2. Prepare the Cheesecake Filling:
- In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy.
- Add the sugar and vanilla extract and continue to beat until well combined.
- Add the eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
- Add the sour cream (if using) and heavy cream and mix until smooth.
- Pour the cheesecake mixture over the cooled crust in the springform pan. Use a spatula to smooth the top evenly.
3. Bake the Cheesecake:
- Bake the cheesecake at 325°F (163°C) for 55-65 minutes, or until the center is set but still slightly jiggly. A toothpick inserted into the center should come out mostly clean with just a little bit of filling on it.
- Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour. Then, remove the cheesecake from the oven and let it cool completely at room temperature.
- Refrigerate the cheesecake for at least 4 hours, or overnight, to allow it to firm up and set.
4. Prepare the Blueberry Topping:
- In a small saucepan, combine the fresh blueberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, for about 5-7 minutes until the blueberries begin to soften and release their juice.
- If you prefer a thicker topping, mix the cornstarch with a tablespoon of water and add it to the blueberry mixture. Stir until the sauce thickens and becomes syrupy.
- Remove from heat and let the blueberry topping cool to room temperature.
5. Assemble the Cheesecake:
- Once the cheesecake has chilled and set, spread the cooled blueberry topping evenly over the top of the cheesecake.
- Carefully remove the cheesecake from the springform pan.
6. Serve and Enjoy:
- Slice the cheesecake and serve chilled. It pairs beautifully with whipped cream or a drizzle of extra blueberry sauce.
Tips:
- Chilling time: Be sure to give your cheesecake enough time to chill. It helps the flavors meld and allows the texture to set.
- Topping variations: You can use other fruits like strawberries, raspberries, or even a mixed berry topping in place of the blueberries.
- Crust alternatives: If you prefer, you can use an Oreo cookie crust or a gluten-free graham cracker crust for a different flavor.
- Decorative touch: Garnish with additional fresh blueberries or mint leaves for an extra touch of elegance.
This Fresh Blueberry Cheesecake is a crowd-pleaser that’s sure to impress with its creamy texture and tangy blueberry topping. Enjoy!
