Imagine a dessert that combines the creamy richness of cheesecake with the fresh, tangy burst of blueberries. This Blueberry Cheesecake is not just a treat for your taste buds but also a feast for your eyes. The vibrant blueberries add a pop of color and a burst of flavor to each creamy, dreamy slice.
Perfect for any occasion, this cheesecake is a showstopper. Whether you’re hosting a dinner party, celebrating a special occasion, or just treating yourself, this Blueberry Cheesecake is sure to impress. Its delightful combination of textures and flavors makes it a favorite among both kids and adults. Dive into this heavenly dessert and let each bite take you on a delicious journey.
Blueberry Cheesecake Recipe
Ingredients:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
- 2 1/2 cups cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 2 cups fresh blueberries
- 1 tablespoon lemon zest
- 1/4 cup lemon juice
- 1/4 cup flour
Directions:
- Preheat oven to 350°F (175°C).
- Mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press into the bottom of a 9-inch springform pan.
- In a large bowl, beat cream cheese, 1 cup sugar, and vanilla until smooth.
- Add eggs one at a time, beating well after each addition.
- Toss blueberries with lemon zest, lemon juice, and flour. Fold into the cream cheese mixture.
- Pour filling over crust in the pan.
- Bake for 50-55 minutes or until the center is almost set.
- Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of the pan to loosen; cool 1 hour longer. Refrigerate overnight.
Prep Time: 20 minutes | Cooking Time: 55 minutes | Total Time: 1 hour 15 minutes + chilling | Kcal: 450 kcal | Servings: 12 servings
Blueberry Cheesecake FAQS
Blueberry cheesecake typically consists of a crust, usually made from crushed graham crackers, sugar, and melted butter. The filling is a creamy blend of cream cheese, sugar, eggs, and vanilla extract. Fresh or cooked blueberries, often mixed with a bit of lemon juice and zest for added flavor, are either folded into the filling or used as a topping. Some recipes also include sour cream or heavy cream in the filling for extra richness.
Blueberry cheesecake can last in the refrigerator for about 3 to 5 days when stored properly. It should be kept in an airtight container or tightly wrapped with plastic wrap to maintain freshness and prevent it from absorbing other odors from the fridge. It’s important to note that the quality may begin to decline after a few days, so it’s best enjoyed sooner rather than later. Additionally, cheesecake can be frozen for up to a month. To freeze, slice the cheesecake, wrap each piece individually, and store in an airtight container.
Don’t Overmix the Batter: Overmixing can incorporate too much air into the batter, leading to cracks as it bakes.
Avoid Using Cold Ingredients: Make sure ingredients like cream cheese and eggs are at room temperature to ensure a smooth, lump-free batter.
Don’t Skip the Water Bath: A water bath helps cook the cheesecake gently and evenly, preventing cracks.
Avoid Opening the Oven Frequently: This can cause sudden temperature changes that may lead to cracks.
Don’t Underbake or Overbake: The center of the cheesecake should still wobble slightly when you take it out of the oven.
Cool Gradually: Let the cheesecake cool slowly in the oven with the door slightly ajar to prevent sudden temperature changes that can cause cracking.
Blueberry Cheesecake
???? Craving something sweet? Try this homemade Blueberry Cheesecake – it’s creamy, fruity, and absolutely delicious! ????
- Total Time: 1 hour 15 minutes
- Yield: 12 servings 1x
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
- 2 1/2 cups cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 2 cups fresh blueberries
- 1 tablespoon lemon zest
- 1/4 cup lemon juice
- 1/4 cup flour
Instructions
- Preheat oven to 350°F (175°C).
- Mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press into the bottom of a 9-inch springform pan.
- In a large bowl, beat cream cheese, 1 cup sugar, and vanilla until smooth.
- Add eggs one at a time, beating well after each addition.
- Toss blueberries with lemon zest, lemon juice, and flour. Fold into the cream cheese mixture.
- Pour filling over crust in the pan.
- Bake for 50-55 minutes or until the center is almost set.
- Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of the pan to loosen; cool 1 hour longer. Refrigerate overnight.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
Nutrition
- Calories: 450 kcal
Keywords: Baked Cheesecake, blueberry cheesecake, blueberry recipes
