Blueberry Cheesecake
Experience the delightful fusion of creamy cheesecake and fresh blueberries in this exquisite blueberry cheesecake recipe. Perfectly balanced between sweetness and tanginess, this dessert is sure to impress at any gathering. With a buttery crust and a luscious filling, each bite is a taste of heaven. Whether it’s a special occasion or a simple weeknight treat, this cheesecake will be a hit with family and friends.
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1 ½ cups fresh blueberries
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
Servings and Cooking Time
This recipe yields 8 servings. Preparation time is approximately 20 minutes, with a cooking time of 1 hour and 15 minutes.
Nutritional Value
Each serving (1 slice) contains about 320 calories, 22g fat, 28g carbohydrates, and 6g protein. This nutritional value is based on one serving for one person.
Step-by-Step Cooking Process
- Preheat the oven to 325°F (160°C).
- In a bowl, combine graham cracker crumbs and melted butter.
- Press the mixture into the bottom of a springform pan to form the crust.
- Bake the crust for 10 minutes, then let it cool.
- In a large bowl, beat the cream cheese until smooth.
- Add the sugar and mix until well combined.
- Incorporate the eggs one at a time, mixing well after each addition.
- Stir in vanilla extract, sour cream, cornstarch, and lemon juice.
- Gently fold in the fresh blueberries.
- Pour the cheesecake filling over the cooled crust.
- Bake for 60-75 minutes until the center is set but slightly jiggly.
- Let it cool at room temperature, then refrigerate for at least 4 hours before serving.
Alternative Ingredients
You can substitute graham cracker crumbs with crushed digestive biscuits for a different flavor. Greek yogurt can replace sour cream for a healthier option, and you may use frozen blueberries if fresh ones are unavailable.
Serving and Pairings
This blueberry cheesecake pairs wonderfully with a dollop of whipped cream or a drizzle of blueberry sauce. Serve with a side of mint leaves for a refreshing touch.
Storage and Reheating
Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days. It can also be frozen for up to 3 months. To serve, thaw in the refrigerator overnight and enjoy chilled.
Cooking Mistakes
- Overmixing the batter can lead to cracks; mix just until combined.
- Not using room temperature ingredients can cause lumps.
- Failing to cool the cheesecake properly can affect texture.
- Skipping the water bath can lead to uneven cooking.
- Not refrigerating long enough before serving may result in a soft texture.
Helpful Tips
- Use fresh blueberries for the best flavor.
- Line the springform pan with parchment paper for easy removal.
- Top with extra blueberries before serving for visual appeal.
- Experiment with flavored extracts for a twist.
FAQs
Can I use low-fat cream cheese?
Yes, low-fat cream cheese can be used, but it may slightly alter the texture and flavor of the cheesecake.
How long should I bake the cheesecake?
Bake for about 60-75 minutes, until the edges are set and the center is slightly jiggly.
Can I make this cheesecake ahead of time?
Absolutely! This cheesecake is perfect for making a day in advance, allowing the flavors to meld.
What can I use instead of blueberries?
You can substitute other berries like raspberries or strawberries, or even use a mixture for a berry medley cheesecake.
How do I prevent cracks in my cheesecake?
Bake in a water bath, avoid overmixing, and allow it to cool gradually to prevent cracking.
Conclusion
This blueberry cheesecake is a delightful dessert that brings together rich flavors and creamy textures. Perfect for any occasion, it will surely satisfy your sweet tooth and impress your guests. Enjoy every delicious bite of this luscious treat!
Blueberry Cheesecake
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter melted
- 2 cups cream cheese softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1 ½ cups fresh blueberries
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
Instructions
- Preheat the oven to 325°F (160°C).
- In a bowl, combine graham cracker crumbs and melted butter.
- Press the mixture into the bottom of a springform pan to form the crust.
- Bake the crust for 10 minutes, then let it cool.
- In a large bowl, beat the cream cheese until smooth.
- Add the sugar and mix until well combined.
- Incorporate the eggs one at a time, mixing well after each addition.
- Stir in vanilla extract, sour cream, cornstarch, and lemon juice.
- Gently fold in the fresh blueberries.
- Pour the cheesecake filling over the cooled crust.
- Bake for 60-75 minutes until the center is set but slightly jiggly.
- Let it cool at room temperature, then refrigerate for at least 4 hours before serving.
