Cheesecake is a classic dessert loved by many, and when you add the burst of flavor from fresh blueberries, it takes this treat to a whole new level. This recipe will guide you through the steps of creating a delicious blueberry cheesecake that serves 8 people. The creamy texture of the cheesecake combined with the sweet and slightly tart blueberry topping is sure to impress your family and friends.
This blueberry cheesecake is a delightful combination of creamy and fruity flavors.
Ingredients
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/3 cup melted butter
- 2 tablespoons sugar
For the Cheesecake Filling:
- 4 packages (8 ounces each) cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
For the Blueberry Topping:
- 2 cups fresh blueberries
- 1/2 cup sugar
- 1 tablespoon cornstarch
- 1/4 cup water
- 1 tablespoon lemon juice
Preparation
1. Preheat the Oven: Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan with butter or non-stick cooking spray.
2. Prepare the Crust
a. In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar.
b. Press the mixture into the bottom of the prepared springform pan, creating an even crust.
c. Bake the crust in the preheated oven for 10 minutes. Remove and let it cool while you prepare the filling.
3. Make the Cheesecake Filling
a. In a large mixing bowl, beat the cream cheese until smooth and creamy.
b. Add the granulated sugar and vanilla extract, continuing to beat until well combined.
c. Add the eggs one at a time, beating well after each addition. Make sure not to overmix; you want a smooth batter.
d. Pour the cream cheese mixture over the cooled crust in the springform pan.
4. Bake the Cheesecake
a. Place the springform pan on a baking sheet to catch any potential drips.
b. Bake in the preheated oven for 50-60 minutes or until the edges are set, and the center is slightly jiggly.
c. Turn off the oven and leave the cheesecake in the oven with the door ajar for about an hour to prevent cracking.
d. Remove the cheesecake from the oven and let it cool completely. Once cooled, refrigerate for at least 4 hours or overnight.
5. Prepare the Blueberry Topping
a. In a medium saucepan, combine the blueberries, sugar, cornstarch, water, and lemon juice.
b. Cook over medium heat, stirring frequently, until the mixture thickens and the blueberries burst, releasing their juices.
c. Remove from heat and let it cool. Once cooled, refrigerate until ready to use.
6. Assemble the Cheesecake
a. Once the cheesecake has chilled, carefully remove it from the springform pan.
b. Pour the blueberry topping over the cheesecake, spreading it evenly.
7. Serve and Enjoy
a. Slice the cheesecake into 8 portions and serve on individual plates.
b. Optionally, garnish with fresh mint leaves or additional blueberries for a decorative touch.
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