Blueberry Cheesecake

why make this recipe

Blueberry cheesecake is a delightful dessert that combines the creamy goodness of cheesecake with the fresh taste of blueberries. It’s perfect for gatherings, birthdays, or simply as a sweet treat at home. This recipe is easy to follow and results in a rich, flavorful cheesecake that everyone will love.

how to make Blueberry Cheesecake

Ingredients:

• 1 ½ cups graham cracker crumbs
• ½ cup unsalted butter, melted
• 1 cup granulated sugar
• 4 (8 oz) packages cream cheese, softened
• 1 teaspoon vanilla extract
• 4 large eggs
• 2 cups fresh blueberries
• ¾ cup sour cream
• ¼ cup lemon juice

Directions:

1. Preheat the oven to 325°F (160°C).
2. In a mixing bowl, combine graham cracker crumbs and melted butter; press into the bottom of a 9-inch springform pan to form the crust.
3. In another bowl, beat cream cheese and sugar until smooth. Add the vanilla and lemon juice; mix well.
4. Add eggs, one at a time, mixing on low speed after each addition.
5. Fold in the fresh blueberries gently.
6. Pour the cream cheese mixture over the crust in the springform pan.
7. Bake in the preheated oven for 55 to 60 minutes, or until the center is set.
8. Remove from oven and let cool to room temperature, then refrigerate for at least 4 hours before serving.
9. Top with sour cream before serving, if desired.

how to serve Blueberry Cheesecake

Serve the blueberry cheesecake chilled. You can slice it into wedges and plate it with a dollop of whipped cream or more fresh blueberries on top. It makes a beautiful presentation that everyone will enjoy.

how to store Blueberry Cheesecake

Store any leftover blueberry cheesecake in the refrigerator. Make sure to cover it properly or keep it in an airtight container. It will stay fresh for up to 3-5 days.

tips to make Blueberry Cheesecake

• Use room temperature cream cheese for a smoother filling.
• Gently fold in the blueberries to keep them whole.
• Let the cheesecake cool completely before refrigerating to avoid excess condensation.
• For a firmer texture, let it set overnight in the fridge.

variation

You can try adding a swirl of blueberry sauce on top for extra flavor. Alternatively, you can use other berries, like strawberries or raspberries, to change things up.

FAQs

Can I use frozen blueberries instead of fresh?
Yes, you can use frozen blueberries, but make sure to thaw and drain them before mixing into the batter.

How do I know when the cheesecake is done?
The cheesecake is done when the center is slightly jiggly but not liquid. It will set more as it cools.

Can I make this cheesecake in advance?
Absolutely! This cheesecake can be made a day or two ahead of time. Just keep it stored in the fridge until you’re ready to serve.

Blueberry Cheesecake

A delightful dessert combining creamy cheesecake and fresh blueberries, perfect for gatherings or a sweet treat at home.

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Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 4 hours hrs 20 minutes mins

Servings: 12 servings

Course: Dessert

Cuisine: American

Calories: 400

Ingredients Method Notes

Ingredients

  

Crust

• 1 ½ cups graham cracker crumbs
• ½ cup unsalted butter, melted

Filling

• 1 cup granulated sugar
• 4 packages cream cheese, softened (8 oz each)
• 1 teaspoon vanilla extract
• 4 large eggs
• 2 cups fresh blueberries Gently fold in to keep them whole.
• ¾ cup sour cream For topping, if desired.
• ¼ cup lemon juice

Method

 

Preparation

1. Preheat the oven to 325°F (160°C).
2. In a mixing bowl, combine graham cracker crumbs and melted butter; press into the bottom of a 9-inch springform pan to form the crust.
3. In another bowl, beat cream cheese and sugar until smooth. Add the vanilla and lemon juice; mix well.
4. Add eggs, one at a time, mixing on low speed after each addition.
5. Fold in the fresh blueberries gently.

Baking

1. Pour the cream cheese mixture over the crust in the springform pan.
2. Bake in the preheated oven for 55 to 60 minutes, or until the center is set.
3. Remove from oven and let cool to room temperature, then refrigerate for at least 4 hours before serving.

Serving

1. Serve the blueberry cheesecake chilled. You can slice it into wedges and plate it with a dollop of whipped cream or more fresh blueberries on top.

Notes

Use room temperature cream cheese for a smoother filling. Gently fold in the blueberries to keep them whole. Let the cheesecake cool completely before refrigerating to avoid excess condensation. For a firmer texture, let it set overnight in the fridge.