Here’s a quick recap of the Fresh Blueberry Cheesecake recipe: 🫐🍰
Ingredients
For the crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup melted butter
For the cheesecake filling:
- 24 oz (680 g) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup sour cream
For the blueberry topping:
- 2 cups fresh blueberries
- ½ cup sugar
- 1 tbsp cornstarch
- 2 tbsp lemon juice
- ¼ cup water
Instructions
- Prepare the crust:
Mix graham cracker crumbs, sugar, and melted butter. Press into the bottom of a 9-inch springform pan. Bake for 8–10 minutes at 350°F (175°C). Cool slightly. - Make the filling:
Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing gently. Stir in vanilla and sour cream until just combined. - Bake the cheesecake:
Pour filling over the crust. Bake at 325°F (160°C) for 50–60 minutes, until the center is almost set. Cool completely, then refrigerate at least 4 hours (or overnight). - Prepare the blueberry topping:
In a small saucepan, combine blueberries, sugar, cornstarch, lemon juice, and water. Cook over medium heat until thick and glossy (about 5–7 minutes). Let cool completely. - Assemble:
Spoon the blueberry topping over the chilled cheesecake before serving.
Serving Tips
- Garnish with extra fresh blueberries or whipped cream.
- Store in the fridge up to 5 days.
- For a lighter texture, serve slightly chilled—not ice cold.
Would you like me to give you a no-bake version of this blueberry cheesecake too?
