Indulge in Summertime Bliss: Fresh Blueberry Cheesecake with Homemade Crust! 🫐🍰
Treat yourself to a slice of heaven with our divine Fresh Blueberry Cheesecake featuring a luscious homemade crust! This delectable dessert is the perfect marriage of creamy cheesecake filling and plump, juicy blueberries, all nestled atop a buttery, crumbly crust made from scratch. Whether you’re hosting a summer soirée or simply craving a decadent treat, this cheesecake is sure to impress with its vibrant flavors and irresistible texture. Plus, with our easy-to-follow recipe, you can recreate this bakery-worthy dessert in the comfort of your own kitchen. Get ready to elevate your dessert game and dazzle your taste buds with this delightful creation! 🌟✨
Preparation Time: 30 minutes
Baking Time: 1 hour 10 minutes
Chilling Time: 4 hours or overnight
Serving: Approximately 12 slices
Ingredients:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling:
- 4 packages (8 ounces each) cream cheese, softened
- 1 1/4 cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup sour cream
For the Blueberry Topping:
- 2 cups fresh blueberries
- 1/2 cup granulated sugar
- 2 tablespoons water
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
Price: Moderate
Instructions:
- Preheat your oven to 325°F (160°C) and grease a 9-inch springform pan.
- In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter for the crust. Press the mixture into the bottom of the prepared pan.
- In a large mixing bowl, beat the cream cheese and sugar until smooth. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and sour cream until fully combined.
- Pour the cheesecake filling over the crust in the pan, smoothing the top with a spatula.
- Bake the cheesecake in the preheated oven for 55-60 minutes, or until the edges are set and the center is slightly jiggly.
- Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
- Remove the cheesecake from the oven and let it cool completely at room temperature. Then, refrigerate for at least 4 hours or overnight to set.
- While the cheesecake chills, prepare the blueberry topping. In a saucepan, combine the blueberries, sugar, water, lemon juice, and cornstarch. Cook over medium heat, stirring constantly, until the mixture thickens and the blueberries burst, about 5-7 minutes. Remove from heat and let cool completely.
- Once the cheesecake is chilled and set, spread the blueberry topping evenly over the surface.
- Slice, serve, and enjoy this heavenly dessert with friends and family!
Nutrition Information:
Our Fresh Blueberry Cheesecake with Homemade Crust offers a delightful balance of creamy richness from the cheesecake filling, tartness from the fresh blueberry topping, and sweetness from the buttery graham cracker crust. Each slice is a treat for the senses and provides essential nutrients such as calcium, protein, and antioxidants from the blueberries. While this indulgent dessert is best enjoyed in moderation, it’s sure to be a crowd-pleaser at any gathering or special occasion.
Frequently Asked Questions (FAQs):
Q: Can I use frozen blueberries instead of fresh?
A: Yes, frozen blueberries can be used for the topping, but fresh blueberries are recommended for the best flavor and texture. If using frozen blueberries, thaw and drain them before cooking.
Q: Can I make the cheesecake ahead of time?
A: Absolutely! This cheesecake can be made ahead of time and stored in the refrigerator for up to 3 days before adding the blueberry topping. Adding the topping just before serving ensures the freshest flavor and appearance.
Q: Can I use a different type of fruit for the topping?
A: Certainly! While fresh blueberries complement the creamy cheesecake perfectly, you can experiment with other fruits such as strawberries, raspberries, or a combination of your favorites for a unique twist on this classic dessert. Adjust the sugar and cooking time accordingly based on the sweetness and juiciness of the fruit.
