FRESH BLUEBERRY CHEESECAKE WITH HOMEMADE CRUST 

Welcome to all the dessert lovers out there! Today, I have an irresistible dessert recipe to share with you – Blueberry Cheesecake. With its creamy texture, tangy flavor, and juicy blueberry topping, this dessert is an absolute delight for your taste buds. The best part? It’s a breeze to make!

Let’s go

Ingredients for Blueberry Cheesecake:

Graham cracker crumbs: The crumbs form the crust of the cheesecake, giving it a crunch.

White sugar: The sugar adds sweetness to the crust.

Unsalted butter, melted: The melted butter helps the crust hold together.

Cream cheese softened: The cream cheese is the star of the cheesecake, adding creaminess and flavor.

White sugar: The sugar adds sweetness to the cheesecake.

Large eggs: The eggs are necessary for binding the cheesecake together.

Vanilla extract: The vanilla extract adds flavor to the cheesecake.

Sour cream: The sour cream adds a tangy flavor to the cheesecake.

Fresh blueberries: The blueberries add sweetness and juiciness to the cheesecake.

Water: The water is needed to make the blueberry topping.

How to Make Blueberry Cheesecake:

Preheat your oven to 325°F.

In a bowl, mix together the graham cracker crumbs, 1/3 cup of white sugar, and melted butter. Press the mixture into the bottom of a 9-inch springform pan.

In a separate bowl, beat the cream cheese and 1 cup of white sugar until smooth. Add in the eggs one at a time, beating well after each addition. Stir in the vanilla extract and sour cream.

Pour the cheesecake mixture over the crust and smooth out the top.

Bake for 55-60 minutes or until the cheesecake is set. Let it cool at room temperature for 30 minutes.

In a saucepan, combine the blueberries and water. Cook the mixture over medium heat for 10 minutes, stirring occasionally. Mash the blueberries with a fork, leaving some whole.

Pour the blueberry mixture on top of the cooled cheesecake.

Chill the cheesecake in the refrigerator for at least 4 hours or overnight before serving.

My Best Tips for the most delicious cheesecake with blueberries:

• Make sure to use room-temperature cream cheese to avoid any lumps in your cheesecake batter.
• Don’t overbeat your eggs in the cheesecake mixture, as this can cause the cheesecake to crack while baking.
• To get a clean slice of cheesecake, run a sharp knife under hot water and dry it off before slicing.

The step-by-step instructions Blueberry Cheesecake pictures can be found in the recipe card below.

 

Questions and answers about This recipe

Blueberry Cheesecake recipe Variations:

Swap out the blueberries for raspberries, strawberries, or blackberries for a different twist.

Add a tablespoon of lemon juice to the blueberry topping for an extra tangy kick.

Mix some lemon zest into the cheesecake batter for a citrusy flavor.

What Do You Serve with Cheesecake Recipe Blueberry?

Blueberry cheesecake is a delightful dessert on its own, but you can always pair it with whipped cream, fresh berries, or a drizzle of chocolate sauce for an extra touch of decadence.

Have a look at our other dessert recipes, how about banana split trifle or old fashioned banana pudding

Can You Freeze Cheesecake with Blueberries?

Yes, you can freeze the recipe. Just wrap it tightly in plastic wrap and place it in the freezer for up to 3 months. Thaw it in the refrigerator overnight before serving.

Can You Store Blueberry Cheesecake?

Yes, you can store this recipe in the refrigerator for up to 5 days. Cover it tightly with plastic wrap or aluminum foil to keep it fresh.

The Calories in the Recipe:

One slice of blueberry cheesecake (1/8 of the recipe) contains approximately 480 calories, 35g of fat, 33g of carbohydrates, and 8g of protein. It’s definitely a decadent treat, so enjoy it in moderation!

If you like this chicken thigh in the oven recipe, please leave a comment and rate this recipe.

I would love to hear from you and really appreciate your comments!

I will always do my best to reply to every comment as soon as possible.

Thanks for following! And have fun cooking!