If you love cheesecake and blueberries, you’re in for a treat!
This easy Blueberry Cheesecake recipe is rich, creamy, and bursting with fresh blueberry flavor. Whether you’re baking for a special occasion or just because, this dessert will wow everyone at the table.
Follow our simple step-by-step guide and enjoy the best homemade blueberry cheesecake!
Ingredients
For the Crust:
- 1 and 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling:
- 24 oz (3 blocks) cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1/2 cup sour cream
- 2 tbsp all-purpose flour
For the Blueberry Topping:
- 2 cups fresh or frozen blueberries
- 1/2 cup granulated sugar
- 1 tbsp lemon juice
- 1 tbsp cornstarch mixed with 2 tbsp water
Instructions
Step 1: Make the Crust
- Preheat your oven to 325°F (163°C).
- In a bowl, mix graham cracker crumbs, sugar, and melted butter.
- Press the mixture into the bottom of a 9-inch springform pan.
- Bake for 10 minutes, then let it cool while you make the filling.
Step 2: Prepare the Cheesecake Filling
- In a large bowl, beat the cream cheese until smooth.
- Add sugar and vanilla extract, and beat until creamy.
- Add eggs one at a time, mixing gently after each one.
- Add sour cream and flour. Mix until just combined.
- Pour the filling over the cooled crust.
Step 3: Bake the Cheesecake
- Place the pan in a larger baking pan and fill with 1 inch of hot water (this is a water bath to prevent cracks).
- Bake for 55-65 minutes or until the center is almost set but still slightly jiggly.
- Turn off the oven, crack the door open, and let the cheesecake cool for 1 hour.
- Then refrigerate for at least 4 hours or overnight.
Step 4: Make the Blueberry Topping
- In a small saucepan, combine blueberries, sugar, and lemon juice.
- Cook over medium heat until the berries start to release their juices (about 5 minutes).
- Stir in the cornstarch mixture and cook for 1-2 minutes until thickened.
- Let it cool completely.
Step 5: Assemble
- Spread the cooled blueberry topping over the chilled cheesecake.
- Slice, serve, and enjoy!
Tips for the Best Blueberry Cheesecake
- Always use room-temperature cream cheese for a smooth filling.
- Don’t overmix the batter to avoid too much air.
- A water bath helps bake the cheesecake evenly and prevents cracks.
- Let the cheesecake chill properly for the best texture.
Why You’ll Love This Blueberry Cheesecake
- Creamy and smooth texture
- Sweet-tart blueberry topping
- Perfect for any celebration or family dessert
- Easy-to-follow recipe
Frequently Asked Questions (FAQs)
Q: Can I use frozen blueberries?
A: Yes! You can use fresh or frozen blueberries. No need to thaw if frozen.
Q: How long does blueberry cheesecake last?
A: Store it in the refrigerator, covered, for up to 5 days.
Q: Can I freeze cheesecake?
A: Absolutely! Wrap it tightly and freeze for up to 2 months. Thaw overnight in the fridge before serving.
Final Thoughts
This homemade Blueberry Cheesecake is a dreamy dessert that’s sure to impress!
With a buttery crust, creamy filling, and luscious blueberry topping, it’s a showstopper you’ll want to make again and again.
Give this recipe a try and let your kitchen smell like pure happiness!
