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Blueberry Cheesecake Recipe

Blueberry Cheesecake

A delightful blueberry cheesecake that combines creamy richness with the sweet-tart flavor of blueberries, making it perfect for celebrations and gatherings.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Dessert, Sweets
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1 cup Graham cracker crumbs Crushed graham crackers for the crust.
  • 5 tablespoons Butter, melted Unsalted butter preferred.
  • 2 tablespoons Sugar Granulated sugar for sweetness.
For the Filling
  • 16 ounces Cream cheese, softened Ensure it's at room temperature for easy mixing.
  • 1 cup Sugar Granulated sugar for sweetness.
  • 1 teaspoon Vanilla extract Pure vanilla extract for flavor.
  • 3 large Eggs Room temperature for better incorporation.
  • 1 cup Blueberries, fresh or frozen If using frozen, be aware they may release more liquid.
For the Topping
  • 1 cup Blueberries, fresh For topping the cheesecake.
  • 1 tablespoon Sugar To enhance the flavor of the topping.

Method
 

Preparation
  1. Preheat the oven to 325°F (160°C).
  2. In a bowl, mix together the graham cracker crumbs, melted butter, and sugar until well combined.
  3. Press the mixture firmly into the bottom of a 9-inch springform pan to create the crust.
Preparing the Filling
  1. In a large mixing bowl, beat the cream cheese until smooth.
  2. Gradually add sugar and vanilla extract, mixing until well combined.
  3. Add eggs one at a time, mixing well after each addition.
  4. Gently fold in the blueberries, ensuring even distribution throughout the filling.
Baking
  1. Pour the cheesecake filling into the prepared crust and smooth the top.
  2. Bake in the preheated oven for 60 minutes or until the center is set and slightly jiggles.
  3. Turn off the oven and let the cheesecake cool inside with the door slightly ajar for about an hour.
Topping and Serving
  1. In a small saucepan, combine blueberries and sugar for the topping; cook over low heat until the berries start to soften, about 5 minutes.
  2. Allow the topping to cool before spreading it over the cooled cheesecake.
  3. Chill in the refrigerator for at least 4 hours before serving.
  4. Serve chilled and enjoy!

Notes

Store leftovers covered in the refrigerator. This cheesecake can be made a day in advance and is suitable for freezing, though the texture may change after thawing.