If you’re searching for a dessert that combines creamy goodness with a burst of fruity flavor, look no further than this Blueberry Cheesecake. It’s the perfect indulgence for any occasion, whether you’re celebrating a birthday or just treating yourself on a Tuesday. This cheesecake recipe is simple yet impressive, making it a favorite for both novice bakers and seasoned pros.
Imagine a buttery graham cracker crust topped with a rich and velvety cream cheese filling, crowned with a luscious blueberry compote. This Blueberry Cheesecake will not only satisfy your sweet tooth but also impress your guests with its beautiful presentation and delightful taste.
The Perfect Blueberry Cheesecake Recipe
This Blueberry Cheesecake is a delightful balance of creaminess and tartness from the fresh blueberries. The buttery crust adds a lovely crunch, making every bite an irresistible treat. Each slice is smooth, rich, and bursting with fresh blueberry flavor, perfect for those who love a classic dessert with a fruity twist.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
- 3 (8-ounce) packages cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 2 cups fresh blueberries
- 1/4 cup water
- 1/4 cup sugar (for the topping)
- 1 tablespoon cornstarch
Instructions
- Preheat the Oven: Preheat your oven to 325°F (160°C).
- Make the Crust: In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture into the bottom of a 9-inch springform pan to form an even layer. Bake for 10 minutes and let cool.
- Prepare the Filling: In a large bowl, beat the cream cheese, 1 cup sugar, and vanilla extract until smooth and creamy. Add in the eggs one at a time, mixing well after each addition.
- Bake the Cheesecake: Pour the cream cheese mixture over the cooled crust. Bake for about 50-60 minutes, or until the edges are set but the center is still slightly jiggly. Turn off the oven and let the cheesecake sit in the oven for an additional hour.
- Make the Blueberry Topping: In a saucepan, combine the blueberries, 1/4 cup sugar, and water. Cook over medium heat until the blueberries start to burst, about 5-7 minutes. In a small bowl, mix the cornstarch with a little water to make a slurry, then add to the blueberry mixture. Stir until thickened, then remove from heat and cool.
- Chill and Serve: Once the cheesecake has cooled to room temperature, spread the blueberry topping over the cheesecake. Refrigerate for at least 4 hours or overnight. Release the cheesecake from the springform pan, slice, and enjoy!
Cook and Prep Times
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 5 hours (including chilling time)
- Servings: 12 slices
- Calories: 350kcal
- Fat: 24g
- Protein: 6g
- Carbohydrates: 30g
