Delicious Fresh Blueberry Cheesecake
This creamy and rich cheesecake is adorned with luscious fresh blueberries, making it a perfect dessert for family gatherings or special occasions.
Equipment
- Mixing Bowl
- Springform Pan
- Electric Mixer
Ingredients
Crust Ingredients
- 1.5 cups Graham Cracker Crumbs Finely crushed for an even crust.
- 0.5 cup Unsalted Butter Melted to bind the crumbs.
Filling Ingredients
- 0.75 cup Granulated Sugar For sweetness and stabilization.
- 16 ounces Cream Cheese Softened to room temperature.
- 1 cup Sour Cream Adds creaminess and tanginess.
- 2 cups Fresh Blueberries For flavor and visual appeal.
- 1 teaspoon Vanilla Extract Enhances flavor.
- 3 large Eggs At room temperature for binding.
- 1 tablespoon Lemon Juice Brightens flavors.
Instructions
- Preheat your oven to 325°F (160°C).
- Combine graham cracker crumbs and melted butter in a mixing bowl.
- Press the mixture into the bottom of a 9-inch springform pan.
- Bake the crust for about 10 minutes until slightly golden.
- In a large mixing bowl, beat cream cheese and sugar until smooth.
- Add sour cream, vanilla extract, and lemon juice; mix until incorporated.
- Add eggs one at a time, mixing well after each addition.
- Gently fold in fresh blueberries.
- Pour the filling over the cooled crust and smooth the top.
- Bake for 55-60 minutes until edges are set and center is slightly jiggly.
- Turn off the oven and leave the cheesecake inside for an additional hour.
- Cool to room temperature, then refrigerate for at least 4 hours.
- Remove from the springform pan and garnish with extra blueberries before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days.