Blueberry Cheesecake

[matchaberry]

Whether you're hosting a special occasion or simply craving a decadent treat, this homemade blueberry cheesecake is guaranteed to steal the show. Let's dive into the recipe and elevate your dessert game!

Ingredients:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 3 (8-ounce) packages cream cheese, softened
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 3 large eggs
• 1 cup sour cream
• 2 cups fresh blueberries
• 1/4 cup granulated sugar
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch
• Whipped cream, for serving (optional)

Instructions:

1. Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and set aside.
2. In a mixing bowl, combine the graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Stir until well combined.
3. Press the crumb mixture evenly onto the bottom of the prepared springform pan, creating a firm and even crust. Use the back of a spoon or a flat-bottomed glass to press down the crumbs firmly.
4. In another mixing bowl, beat the cream cheese, 1 cup granulated sugar, and vanilla extract until smooth and creamy.
5. Add the eggs one at a time, beating well after each addition, until fully incorporated.
6. Stir in the sour cream until the mixture is smooth and creamy.
7. Pour the cream cheese mixture over the prepared crust in the springform pan, spreading it evenly with a spatula.
8. In a saucepan, combine the fresh blueberries, 1/4 cup granulated sugar, lemon juice, and cornstarch. Cook over medium heat, stirring occasionally, until the blueberries soften and release their juices, and the mixture thickens slightly.
9. Remove the blueberry sauce from the heat and let it cool for a few minutes.
10. Spoon the blueberry sauce over the top of the cheesecake batter in the pan, swirling it gently with a knife or toothpick to create a marbled effect.
11. Place the springform pan on a baking sheet and bake in the preheated oven for 55-60 minutes, or until the edges of the cheesecake are set but the center still jiggles slightly.
12. Turn off the oven and let the cheesecake cool inside with the door slightly ajar for about 1 hour.
13. Remove the cheesecake from the oven and run a knife around the edges to loosen it from the pan.
14. Chill the cheesecake in the refrigerator for at least 4 hours, or preferably overnight, to allow it to set completely.
15. Once chilled, carefully remove the cheesecake from the springform pan and transfer it to a serving plate.
16. Slice the blueberry cheesecake into portions and serve chilled, garnished with whipped cream if desired.
17. Enjoy the heavenly taste of this irresistible blueberry cheesecake with family and friends!

Feel free to customize your blueberry cheesecake by adding extra blueberries on top or drizzling with more blueberry sauce before serving. This recipe is sure to become a favorite for any occasion!

 

[eihra520]

I love bluberry cheesecake and ur recipe sounds amazing!! I love how you've included instructions for the crust, the creamy filling, and even a delicious blueberry sauce on top Thanks for sharing this recipe, I can't wait to try it out!

 

[Marysweeet413]

Indulge in a slice of creamy blueberry cheesecake, a delightful blend of tangy blueberries and rich cream cheese atop a golden graham cracker crust. Whether for a gathering or a personal treat, this recipe promises a burst of flavor that will leave everyone craving more!

 

[Alfredo]

Blueberry cheesecake sounds like a delightful treat! I can almost taste the creamy cheesecake with bursts of juicy blueberries. Thanks for sharing this sweet recipe!

 

[johnlloyd]

Whether you're hosting a special occasion or simply craving a decadent treat, this homemade blueberry cheesecake is guaranteed to steal the show. Let's dive into the recipe and elevate your dessert game!

Ingredients:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 3 (8-ounce) packages cream cheese, softened
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 3 large eggs
• 1 cup sour cream
• 2 cups fresh blueberries
• 1/4 cup granulated sugar
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch
• Whipped cream, for serving (optional)

Instructions:

1. Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and set aside.
2. In a mixing bowl, combine the graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Stir until well combined.
3. Press the crumb mixture evenly onto the bottom of the prepared springform pan, creating a firm and even crust. Use the back of a spoon or a flat-bottomed glass to press down the crumbs firmly.
4. In another mixing bowl, beat the cream cheese, 1 cup granulated sugar, and vanilla extract until smooth and creamy.
5. Add the eggs one at a time, beating well after each addition, until fully incorporated.
6. Stir in the sour cream until the mixture is smooth and creamy.
7. Pour the cream cheese mixture over the prepared crust in the springform pan, spreading it evenly with a spatula.
8. In a saucepan, combine the fresh blueberries, 1/4 cup granulated sugar, lemon juice, and cornstarch. Cook over medium heat, stirring occasionally, until the blueberries soften and release their juices, and the mixture thickens slightly.
9. Remove the blueberry sauce from the heat and let it cool for a few minutes.
10. Spoon the blueberry sauce over the top of the cheesecake batter in the pan, swirling it gently with a knife or toothpick to create a marbled effect.
11. Place the springform pan on a baking sheet and bake in the preheated oven for 55-60 minutes, or until the edges of the cheesecake are set but the center still jiggles slightly.
12. Turn off the oven and let the cheesecake cool inside with the door slightly ajar for about 1 hour.
13. Remove the cheesecake from the oven and run a knife around the edges to loosen it from the pan.
14. Chill the cheesecake in the refrigerator for at least 4 hours, or preferably overnight, to allow it to set completely.
15. Once chilled, carefully remove the cheesecake from the springform pan and transfer it to a serving plate.
16. Slice the blueberry cheesecake into portions and serve chilled, garnished with whipped cream if desired.
17. Enjoy the heavenly taste of this irresistible blueberry cheesecake with family and friends!

Feel free to customize your blueberry cheesecake by adding extra blueberries on top or drizzling with more blueberry sauce before serving. This recipe is sure to become a favorite for any occasion!
View attachment 779

Wow, that sounds delicious! I think adding a lemon zest to the cheesecake batter could give it a refreshing twist, though

 

[muffinpony]

my all time faveeee dessert <3 this is a classic dessert that's hard to resist. it's like a slice of heaven on a plate! Blueberry Cheesecake is always a winner in my book!

 

[Dom]

Ah, the timeless classic: Blueberry Cheesecake! There's something truly magical about the creamy richness of the cheesecake base perfectly paired with the burst of tangy sweetness from the blueberry topping. Each velvety bite promises a symphony of flavors and textures that dance on the palate. I can't wait to sink my fork into a slice of this indulgent treat and savor every delicious moment!

 

[Kath_]

Blueberry cheesecake? A heavenly blend of creamy cheesecake and juicy berries!