Blueberry Cheesecake
A creamy and delicious dessert featuring a rich cream cheese base complemented by sweet and tangy fresh blueberries.
Ingredients
For the crust
- 200 g graham crackers or digestive biscuits, crushed Use crushed graham crackers or digestive biscuits for the crust.
- 100 g unsalted butter, melted Butter should be melted before mixing.
- 2 tbsp granulated sugar For sweetness in the crust.
For the filling
- 500 g cream cheese, softened Make sure it's at room temperature for smooth mixing.
- 100 g powdered sugar For sweetening the filling.
- 1 tsp vanilla extract Adds flavor to the filling.
- 200 g fresh blueberries Use fresh blueberries for the best flavor.
- 2 tbsp lemon juice Adds a touch of acidity to balance the sweetness.
- 2 pcs eggs Bind the filling together.
Instructions
Preparation
- Preheat your oven to 160°C (320°F).
- In a bowl, mix the crushed graham crackers, melted butter, and granulated sugar until combined.
- Press this mixture into the bottom of a springform pan and set aside.
- In another bowl, beat the cream cheese until smooth.
- Add the powdered sugar, vanilla extract, lemon juice, and eggs. Mix until well combined.
- Gently fold in the fresh blueberries.
- Pour the cream cheese mixture over the crust in the springform pan.
Baking
- Bake for 50-60 minutes, or until the center is set and slightly jiggly.
- Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour.
- Refrigerate for at least 4 hours or overnight before serving.
Notes
Serve warm or cold. To store, cover tightly and refrigerate for 4-5 days or freeze for up to 2 months.