Blueberry Cream Cheese Cheesecake Recipe

This Blueberry Cream Cheese Cheesecake is a luscious, creamy dessert bursting with fresh blueberries and rich cream cheese flavor. It features a buttery graham cracker crust, a velvety cheesecake filling, and a glossy blueberry topping that adds a perfect balance of sweetness and tartness. Whether you’re making it for a special occasion or simply indulging in a homemade treat, this cheesecake is sure to impress!

Ingredients:

For the Crust:

• 1 ½ cups Graham cracker crumbs
• ¼ cup Granulated sugar
• ½ cup Unsalted butter, melted

For the Cheesecake Filling:

• 24 oz Cream cheese, softened
• 1 cup Granulated sugar
• 3 tbsp All-purpose flour
• 1 tsp Vanilla extract
• ½ cup Sour cream
• 3 large Eggs
• 1 cup Fresh blueberries

For the Blueberry Topping:

• 1 ½ cups Fresh blueberries
• ½ cup Granulated sugar
• 2 tbsp Lemon juice
• 1 tbsp Cornstarch mixed with 2 tbsp water

Instructions:

Step 1: Prepare the Crust

1. Preheat your oven to 325°F (163°C).
2. In a bowl, mix graham cracker crumbs, sugar, and melted butter until well combined.
3. Press the mixture firmly into the bottom of a 9-inch springform pan.
4. Bake for 10 minutes, then let it cool while preparing the filling.

Step 2: Make the Cheesecake Filling

1. In a large mixing bowl, beat cream cheese until smooth.
2. Add sugar, flour, and vanilla extract, mixing until fully incorporated.
3. Stir in sour cream, then add eggs one at a time, mixing gently to avoid overbeating.
4. Fold in blueberries, ensuring even distribution.
5. Pour the batter over the cooled crust and smooth the top.

Step 3: Bake the Cheesecake

1. Wrap the springform pan in foil and place it in a water bath (set the pan inside a larger pan filled with hot water).
2. Bake for 1 hour 15 minutes, until the center is slightly jiggly but set.
3. Turn off the oven and let the cheesecake cool inside for 30 minutes with the door slightly open.
4. Refrigerate for at least 4 hours or overnight for best results.

Step 4: Prepare the Blueberry Topping

1. In a saucepan, combine blueberries, sugar, and lemon juice over medium heat.
2. Cook until the blueberries release their juices.
3. Stir in the cornstarch mixture and simmer until thickened.
4. Let the topping cool, then spread it over the chilled cheesecake.

Step 5: Serve & Enjoy

1. Slice and serve with extra blueberries or whipped cream.
2. Store leftovers in the refrigerator for up to 5 days.

Customization Ideas:

• Tropical Twist: Add shredded coconut to the crust or mix in mango puree for a fruity variation.
• Chocolate Indulgence: Drizzle melted white chocolate over the blueberry topping for extra richness.
• Nutty Crunch: Sprinkle crushed almonds or pecans over the crust for added texture.

This Blueberry Cream Cheese Cheesecake is a showstopper with its creamy texture and vibrant blueberry flavor. Would you like a fusion twist or a nostalgic variation to make it even more unique? 😊