Fresh Blueberry Cheesecake is a delightful dessert that combines a rich and creamy filling with the bright flavor of fresh blueberries. This recipe is perfect for special occasions or when you want to treat yourself and your loved ones to something sweet and satisfying.
Why Make This Recipe
You should make this Fresh Blueberry Cheesecake because it’s not only delicious but also visually stunning. The fresh blueberries add a burst of flavor that complements the creamy cheesecake beautifully. Plus, it’s easier to make than you might think, and it can impress anyone who tastes it!
How to Make Fresh Blueberry Cheesecake
Ingredients:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 2 cups fresh blueberries
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 tablespoon lemon juice
Directions:
- Preheat your oven to 325°F (163°C).
- In a bowl, mix the graham cracker crumbs with 1/4 cup of granulated sugar and the melted butter.
- Press this mixture into the bottom of a 9-inch springform pan to form the crust.
- In a larger mixing bowl, beat the softened cream cheese with 1 cup of granulated sugar until smooth.
- Add the vanilla extract, lemon juice, and the eggs one at a time, mixing well after each addition.
- Carefully fold in the fresh blueberries.
- Pour this mixture over the prepared crust.
- Bake for about 55 to 60 minutes until the center is set but jiggles slightly.
- Leave the oven door slightly open and cool for about an hour.
- Refrigerate for at least 4 hours, or overnight, before serving.
How to Serve Fresh Blueberry Cheesecake
Serve your Fresh Blueberry Cheesecake chilled. You can top it with extra fresh blueberries or a dollop of whipped cream for an extra touch. This dessert is perfect on its own but can also be paired with a cup of coffee or tea.
How to Store Fresh Blueberry Cheesecake
Store any leftover cheesecake in the refrigerator. It can last for about 3-5 days. Be sure to cover it tightly to keep it fresh and delicious.
Tips to Make Fresh Blueberry Cheesecake
- Make sure your cream cheese is at room temperature for a smooth filling.
- Don’t skip the cooling step in the oven as it helps prevent cracks.
- Use fresh blueberries for the best flavor, but you can also use frozen ones if needed; just make sure to thaw and drain them before adding.
Variation
You can change things up by adding a layer of blueberry sauce on top of the cheesecake before serving. Another option is to use other fruits, like strawberries or raspberries, for a different taste.
FAQs
Q: Can I use a different type of crust?
A: Yes! You can substitute graham crackers with Oreo cookies or any other cookie of your choice for a different flavor.
Q: Is it possible to make this cheesecake gluten-free?
A: Absolutely! Just use gluten-free graham crackers or almond flour for the crust.
Q: How do I know when the cheesecake is done baking?
A: The cheesecake should be set around the edges but slightly jiggly in the middle. It will continue to set as it cools.
Fresh Blueberry Cheesecake
Ingredients
For the crust
- 1.5 cups 1 1/2 cups graham cracker crumbs
- 0.25 cups 1/4 cup granulated sugar
- 0.5 cups 1/2 cup unsalted butter, melted
For the filling
- 3 packages 3 (8-ounce) packages cream cheese, softened
- 1 cup 1 cup granulated sugar
- 2 cups 2 cups fresh blueberries
- 1 teaspoon 1 teaspoon vanilla extract
- 3 large 3 large eggs
- 1 tablespoon 1 tablespoon lemon juice
Instructions
Preparation
- Preheat your oven to 325°F (163°C).
- In a bowl, mix the graham cracker crumbs with 1/4 cup of granulated sugar and the melted butter.
- Press this mixture into the bottom of a 9-inch springform pan to form the crust.
- In a larger mixing bowl, beat the softened cream cheese with 1 cup of granulated sugar until smooth.
- Add the vanilla extract, lemon juice, and the eggs one at a time, mixing well after each addition.
- Carefully fold in the fresh blueberries.
- Pour this mixture over the prepared crust.
Baking
- Bake for about 55 to 60 minutes until the center is set but jiggles slightly.
- Leave the oven door slightly open and cool for about an hour.
Chilling and Serving
- Refrigerate for at least 4 hours, or overnight, before serving.
- Serve chilled, topped with extra fresh blueberries or a dollop of whipped cream.
