Fresh Blueberry Cheesecake is a delightful dessert featuring a creamy cheesecake topped with a fresh, sweet blueberry compote. It’s a perfect combination of rich, tangy cheesecake and the refreshing burst of blueberries. Here’s an easy-to-follow recipe for you:
Fresh Blueberry Cheesecake
Ingredients:
For the Crust:
- 1 ½ cups graham cracker crumbs (about 10-12 graham crackers, crushed)
- ¼ cup sugar
- 1/2 cup melted butter
For the Cheesecake Filling:
- 3 packages (8 oz each) cream cheese, softened
- ¾ cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- 2 tbsp all-purpose flour (optional, for extra firmness)
- 1/2 cup sour cream (optional, for extra creaminess)
- ½ cup heavy cream (for a smoother texture)
For the Blueberry Topping:
- 2 cups fresh blueberries
- 1/4 cup granulated sugar (adjust based on sweetness preference)
- 1 tbsp lemon juice
- 1 tsp cornstarch (optional, for thickening)
- 1 tbsp water (if using cornstarch)
Instructions:
1. Prepare the Crust:
- Preheat your oven to 325°F (160°C).
- In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until the crumbs are evenly coated.
- Press the mixture into the bottom of a 9-inch springform pan, forming an even layer.
- Bake for 10 minutes, then remove from the oven and set aside to cool while you prepare the cheesecake filling.
2. Make the Cheesecake Filling:
- In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy.
- Add the sugar and vanilla extract, then mix until well combined.
- Add the eggs, one at a time, mixing well after each addition. Be sure to scrape down the sides of the bowl as needed.
- Add the flour (if using) and sour cream (if using), and mix until smooth and well combined.
- Finally, add the heavy cream and mix until the batter is creamy and smooth.
3. Bake the Cheesecake:
- Pour the cheesecake filling into the prepared graham cracker crust.
- Tap the pan gently on the counter to remove any air bubbles and smooth the top.
- Bake for 50-60 minutes, or until the center is mostly set but still slightly jiggly when you gently shake the pan. The edges should be lightly golden.
- Turn off the oven and leave the cheesecake in the oven for 1 hour with the door slightly ajar to prevent cracking.
- After 1 hour, remove the cheesecake from the oven and allow it to cool to room temperature.
- Once cooled, refrigerate the cheesecake for at least 4 hours or overnight for the best results.
4. Make the Blueberry Topping:
- In a small saucepan, combine the fresh blueberries, sugar, and lemon juice over medium heat.
- Stir occasionally until the blueberries start to release their juice and the sugar dissolves.
- If you prefer a thicker compote, mix the cornstarch with 1 tablespoon of water to make a slurry, then add it to the blueberries. Stir and cook for another 2-3 minutes until the sauce thickens.
- Once the mixture is thickened, remove it from the heat and let it cool completely.
5. Assemble the Cheesecake:
- Once the cheesecake is fully chilled, spread the cooled blueberry compote evenly over the top of the cheesecake.
- Slice and serve! You can optionally garnish with extra fresh blueberries or mint leaves for an added touch.
Optional Variations:
- Lemon Zest: Add a teaspoon of lemon zest to the cheesecake filling for a refreshing citrus flavor that pairs well with the blueberries.
- Mixed Berries: Swap the blueberries for raspberries, strawberries, or blackberries for a mixed berry topping.
- Crust Variations: You can try a nut-based crust (using crushed almonds or pecans) instead of a graham cracker crust for a different texture.
This Fresh Blueberry Cheesecake is a creamy, indulgent dessert that’s perfect for any special occasion or just a treat to enjoy with family and friends. The fresh blueberry topping adds a burst of flavor and color, making it both delicious and beautiful. Enjoy!
