Blueberry Cheesecake
Blueberry cheesecake is a delightful dessert that combines the rich, creamy texture of cheesecake with the fresh, sweet flavor of blueberries. This dessert offers a perfect balance of sweetness and tanginess, making it a favorite for gatherings, celebrations, or a cozy night in. With a simple graham cracker crust and a smooth filling, this recipe is both satisfying and easy to make, even for those new to baking.
Why Make This Recipe
Making blueberry cheesecake at home is a rewarding experience. Not only do you get to enjoy a delicious dessert, but you can also customize it to your taste. Using fresh blueberries adds a burst of flavor and color that makes this cheesecake visually stunning. It’s a great way to impress friends and family or simply treat yourself to something special.
How to Make Blueberry Cheesecake
Ingredients:
- 2 cups finely crushed graham crackers
- 10 tbsp salted sweet cream butter
- 3 tbsp granulated sugar
- 32 oz cream cheese
- 1 1/2 cups granulated sugar
- 3/4 cup sour cream
- 3 1/2 tbsp cornstarch
- 2 tsp fresh lemon zest
- 4 large eggs
- 2 tsp pure vanilla extract
- 2 1/4 cups fresh blueberries
- 3 tbsp all-purpose flour
- 4 cups frozen blueberries
- 3/4 cup granulated sugar
- 2 tsp fresh lemon zest
- 1 tbsp cornstarch
- 2 tbsp cold water
Directions:
- Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan.
- In a mixing bowl, combine the crushed graham crackers, melted butter, and 3 tbsp sugar. Press this mixture into the bottom of the prepared pan to form the crust.
- In a large bowl, beat the cream cheese until smooth. Gradually mix in 1 1/2 cups sugar, sour cream, cornstarch, lemon zest, and vanilla until fully combined.
- Add eggs one at a time, mixing well after each addition.
- Gently fold in the fresh blueberries. Pour the cheesecake filling over the crust.
- Bake for 50-60 minutes or until the center is set and edges are lightly golden.
- For the topping, in a saucepan, combine the frozen blueberries, 3/4 cup sugar, 2 tsp lemon zest, cornstarch, and cold water. Cook over medium heat until thickened. Cool slightly before pouring over the cheesecake.
- Chill the cheesecake for at least 4 hours or overnight before serving.
How to Serve Blueberry Cheesecake
Serve the blueberry cheesecake chilled, and if you’d like, you can add some fresh blueberries on top for garnish. It can be enjoyed as is or with a dollop of whipped cream for extra indulgence.
How to Store Blueberry Cheesecake
To store blueberry cheesecake, cover it well with plastic wrap or aluminum foil and keep it in the refrigerator. It should stay fresh for about 3 to 5 days. If you want to store it longer, you can freeze it. Make sure to wrap it tightly and it can last for up to 2 months in the freezer.
Tips to Make Blueberry Cheesecake
- Make sure the cream cheese is at room temperature before mixing for a smoother texture.
- Do not over mix the cheesecake filling after adding the eggs to avoid cracks while baking.
- Allow the cheesecake to cool completely before placing it in the refrigerator; this helps prevent condensation.
Variation
You can switch out blueberries for other fruits like strawberries or raspberries to create different flavors of cheesecake while following the same base recipe.
FAQs
Can I use frozen blueberries instead of fresh?
Yes, you can use frozen blueberries in the cheesecake filling, but make sure to thaw and drain them to avoid excess moisture.
How do I prevent my cheesecake from cracking?
To prevent cracking, avoid over-mixing the batter once the eggs are added, and ensure your oven temperature is accurate. You can also bake the cheesecake in a water bath.
Can I make this cheesecake ahead of time?
Absolutely! Blueberry cheesecake is great for making in advance. Just be sure to chill it for at least 4 hours or overnight before serving, and store it properly.
