Blueberry Cheesecake Recipe – A Perfectly Creamy Dessert with Fresh Blueberries

Blueberry Cheesecake Recipe – A Perfectly Creamy Dessert with Fresh Blueberries

This easy-to-follow blueberry cheesecake recipe combines a buttery graham cracker crust, a creamy cheesecake filling, and a vibrant blueberry sauce. Here’s how you can make this decadent dessert step by step.

Ingredients:

For the Blueberry Sauce:

• 3 cups fresh or frozen blueberries
• ¼ cup granulated sugar
• ¼ cup water
• 1 tbsp cornstarch

For the Crust:

• 2½ cups graham cracker crumbs
• ⅓ cup melted butter

For the Filling:

• 24 oz (750g) cream cheese, softened
• 2 cups sour cream or Greek yogurt
• 1½ cups granulated sugar
• 4 large eggs
• 1 tbsp vanilla extract

Instructions:

Prepare the Blueberry Sauce:

1. Cook blueberries and sugar in a pan over medium heat.
2. Mix water and cornstarch, then add to the blueberries. Stir until thickened. Set aside to cool.

Prepare the Crust:

1. Preheat oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper.
2. Combine graham cracker crumbs and melted butter. Press firmly into the pan’s bottom and sides.
3. Bake for 10–12 minutes. Let cool and reduce the oven to 275°F (135°C).

Make the Filling:

1. Beat cream cheese until smooth. Add sour cream, sugar, eggs, and vanilla. Mix until creamy.
2. Pour part of the filling into the crust. Add a layer of blueberry sauce. Top with remaining filling.

Bake the Cheesecake:

1. Swirl the top with reserved blueberry sauce using a knife for a marbled effect.
2. Bake for 60–70 minutes. Leave in the warm oven for 1 hour after baking.
3. Cool to room temperature, then refrigerate overnight.

Serve:

• Garnish with whipped cream and remaining blueberry sauce.

Tips for Success:

• Ensure the cream cheese is at room temperature for a smooth filling.
• Don’t overmix the batter to avoid cracks.
• Use fresh blueberries for a brighter flavor or frozen if out of season.

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