Fresh Blueberry Cheesecake is a delicious dessert that combines the creamy richness of cheesecake with the vibrant flavor of fresh blueberries. Here’s a recipe to make this delightful treat:
Ingredients:
For the Crust:
- 1 and 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling:
- 3 packages (24 oz total) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 cup fresh blueberries
For the Blueberry Topping:
- 2 cups fresh blueberries
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1/4 cup water
Instructions:
- Preheat the Oven: Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan with butter or non-stick cooking spray.
- Make the Crust:
- In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand.
- Press the crust mixture evenly into the bottom of the prepared springform pan.
- Prepare the Cheesecake Filling:
- In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy.
- Add the eggs, one at a time, mixing well after each addition.
- Stir in the vanilla extract and lemon juice until fully incorporated.
- Fold in Blueberries:
- Gently fold in the fresh blueberries into the cheesecake batter, being careful not to break them.
- Pour Batter into Pan:
- Pour the cheesecake batter over the prepared crust in the springform pan, spreading it out evenly.
- Bake the Cheesecake:
- Place the cheesecake in the preheated oven and bake for 50-60 minutes, or until the center is set and the edges are lightly golden brown.
- Remove the cheesecake from the oven and let it cool completely in the pan on a wire rack.
- Make the Blueberry Topping:
- In a small saucepan, combine the fresh blueberries, sugar, cornstarch, and water.
- Cook over medium heat, stirring constantly, until the mixture thickens and the blueberries burst, releasing their juices.
- Remove from heat and let the blueberry topping cool slightly.
- Chill and Serve:
- Once the cheesecake has cooled, carefully remove the sides of the springform pan.
- Pour the blueberry topping over the cheesecake, spreading it out evenly.
- Chill the cheesecake in the refrigerator for at least 4 hours or overnight before serving.
- Serve and Enjoy:
- Slice the chilled blueberry cheesecake and serve it with whipped cream or additional fresh blueberries on top, if desired.
Enjoy the creamy texture and burst of fresh blueberry flavor in every bite of this delightful cheesecake!