Fresh Blueberry Cheesecake
A rich and creamy dessert featuring fresh blueberries, perfect for special occasions or a sweet treat.
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.
Notes
Make sure your cream cheese is at room temperature for a smooth filling. Don’t skip the cooling step in the oven to help 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.