Blueberry Cheesecake
This Blueberry Cheesecake is a rich, creamy dessert with a smooth cheesecake filling, a buttery graham cracker crust, and a vibrant blueberry topping. It’s a simple yet elegant dessert perfect for any occasion, combining tangy cream cheese with the natural sweetness of fresh blueberries. The recipe is easy to follow, budget-friendly, and sure to impress both family and guests alike.
Equipment
- 9-inch springform pan
- Mixing bowls
- Electric mixer
- Spatula
- Measuring cups and spoons
- Whisk
- Saucepan (for blueberry compote)
- Cooling rack
- Baking sheet (optional, for water bath)
Ingredients
- For the Crust:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter melted
- 1/4 cup granulated sugar
- For the Cheesecake Filling:
- 4 8 oz packages cream cheese, softened
- 1 cup sour cream
- 1 cup granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1/4 cup all-purpose flour
- 1 cup fresh blueberries
- For the Blueberry Topping:
- 1/2 cup blueberry compote optional
- Extra fresh blueberries for garnish
Instructions
- Prepare the Crust:
- Preheat your oven to 325°F (163°C).
- Mix graham cracker crumbs, melted butter, and sugar in a bowl.
- Press the mixture firmly into the bottom of a greased 9-inch springform pan.
- Refrigerate the crust while preparing the filling.
- Make the Cheesecake Filling:
- In a large bowl, beat cream cheese until smooth.
- Mix in sour cream, sugar, and vanilla extract.
- Add eggs one at a time, mixing until just combined.
- Fold in flour and fresh blueberries gently.
- Bake the Cheesecake:
- Pour the filling over the crust and smooth the top.
- Bake for 55–65 minutes until edges are set, but the center is slightly jiggly.
- Cool and Chill:
- Cool in the oven with the door slightly open for 1 hour.
- Chill in the refrigerator for at least 4 hours or overnight.
- Add Topping and Serve:
- Top with blueberry compote and fresh blueberries before serving.
Notes
For a smoother texture, make sure all dairy ingredients are at room temperature before mixing.
To avoid cracks, avoid overmixing the batter and cool the cheesecake gradually.
You can use frozen blueberries if fresh ones are unavailable. Just thaw and drain well.
Store leftover cheesecake in the refrigerator for up to 5 days or freeze for up to 2 months.
To avoid cracks, avoid overmixing the batter and cool the cheesecake gradually.
You can use frozen blueberries if fresh ones are unavailable. Just thaw and drain well.
Store leftover cheesecake in the refrigerator for up to 5 days or freeze for up to 2 months.
