Blueberry Cheesecake: A Creamy, Fruity Delight

Written By Samii Matthews

Blueberry Cheesecake: A Creamy, Fruity Delight

Cheesecake is a versatile dessert that can be customized with different fruit toppings or crust variations. This recipe features a classic graham cracker crust and a luscious blueberry topping, but feel free to experiment with your favorite flavors and ingredients.

Before we start, here are a few tips to ensure your cheesecake turns out perfectly. Use room-temperature ingredients for a smooth and creamy filling. Bake the cheesecake in a water bath to prevent cracking and ensure even cooking.

Let’s get started on this delicious blueberry cheesecake.

Easy Cake Recipes

Time: 30 minutes

Author: Samii.

Yield: 12 Slices

Prep Time: 10 minutes

Description

Blueberry cheesecake is a classic dessert that combines the rich, creamy texture of cheesecake with the sweet-tart flavor of blueberries. Perfect for a special occasion or a simple treat, this cheesecake is sure to impress and delight your taste buds. The vibrant blueberry topping adds a beautiful color and a burst of flavor to every bite.

Ingredients:

For the Crust:
- 1 ½ cups graham cracker crumbs
- 1/3 cup unsalted butter, melted
- 1/4 cup granulated sugar
For the Filling:
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
For the Blueberry Topping:
- 2 cups fresh or frozen blueberries
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1/4 cup water

Instructions

Preheat the Oven: Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan and wrap the bottom with aluminum foil.

Make the Crust: In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Press the mixture evenly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool.

Prepare the Filling: In a large bowl, beat the cream cheese and sugar until smooth. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract and sour cream until just combined.

Bake the Cheesecake: Pour the filling over the cooled crust. Place the springform pan in a larger baking pan and fill the larger pan with hot water halfway up the sides of the springform pan. Bake for 60 minutes, or until the center is almost set.

Cool and Chill: Remove the cheesecake from the oven and let it cool to room temperature. Refrigerate for at least 4 hours, or overnight.

Make the Blueberry Topping: In a small saucepan, combine the blueberries, sugar, cornstarch, lemon juice, and water. Cook over medium heat, stirring frequently, until the mixture thickens and the blueberries begin to break down. Let it cool completely.