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If you're craving a dessert that's creamy, tangy, and bursting with fruity goodness, this Blueberry Cheesecake Recipe is your ticket to dessert heaven. Imagine a buttery graham cracker crust supporting a luscious cream cheese filling, all crowned with a sweet-tart blueberry topping. It's a showstopper that'll make any occasion special. Ready to dive in?
Blueberry Cheesecake Recipe
Ingredients:
- 1.5 cups graham cracker crumbs
- 0.5 cups melted butter
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup sour cream
- 2 cups fresh blueberries
- 0.5 cup granulated sugar
- 1 tbsp lemon juice
Instructions:
- Preheat oven to 325°F (163°C).
- In a mixing bowl, combine graham cracker crumbs and melted butter. Press mixture into the bottom of a springform pan.
- In another bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in vanilla and sour cream.
- Pour filling over crust and bake for 60 minutes. Let cool, then refrigerate for at least 4 hours.
- In a saucepan, combine blueberries, sugar, and lemon juice. Cook until blueberries release their juices and mixture thickens.
- Once cheesecake is chilled, top with blueberry mixture. Serve and enjoy!
What You Will Need
What you will need to make blueberry cheesecake
- Graham cracker crumbs: Forms the base, providing a crunchy contrast to the creamy filling.
- Melted butter: Binds the crumbs together, creating a solid crust.
- Cream cheese: The main component, giving the cheesecake its rich, creamy texture.
- Granulated sugar: Sweetens the filling, balancing the tanginess of the cream cheese.
- Eggs: Help set the filling, giving it structure and firmness.
- Vanilla extract: Adds a subtle, sweet aroma enhancing the overall flavor.
- Sour cream: Adds creaminess and a slight tang, making the filling smoother.
- Fresh blueberries: Provide a burst of fruity flavor and a beautiful topping.
- Lemon juice: Enhances the blueberry topping with a fresh, zesty note.
Tools and Instruments Required
What tools/instruments will be needed to make blueberry cheesecake
- Springform pan: Essential for easy removal of the cheesecake without damaging its sides.
- Mixing bowl: Needed to combine ingredients smoothly and evenly.
- Electric mixer: Helps achieve a creamy, lump-free cheesecake filling.
- Measuring cups: Ensures precise ingredient quantities for consistent results.
- Saucepan: Used to cook the blueberry topping until it thickens.
- Spatula: Useful for scraping down the sides of the bowl and spreading the filling evenly.
Blueberry Cheesecake Recipe
A creamy and delicious blueberry cheesecake that's perfect for any occasion.
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Equipment
- Springform Pan
- Mixing Bowls
- Electric mixer
- Spatula
Ingredients:
Crust
- 1.5 cups Graham cracker crumbs
- 0.5 cups Melted butter
Filling
- 24 oz Cream cheese, softened
- 1 cup Granulated sugar
- 3 Large eggs
- 1 tsp Vanilla extract
- 1 cup Sour cream
Topping
- 2 cups Fresh blueberries
- 0.5 cup Granulated sugar
- 1 tbsp Lemon juice
Instructions:
- Preheat oven to 325°F (163°C).
- In a mixing bowl, combine graham cracker crumbs and melted butter. Press mixture into the bottom of a springform pan.
- In another bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in vanilla and sour cream.
- Pour filling over crust and bake for 60 minutes. Let cool, then refrigerate for at least 4 hours.
- In a saucepan, combine blueberries, sugar, and lemon juice. Cook until blueberries release their juices and mixture thickens.
- Once cheesecake is chilled, top with blueberry mixture. Serve and enjoy!
Notes:
Make sure to chill the cheesecake thoroughly for the best texture.
Nutrition value:
Calories: 450kcalCarbohydrates: 45gProtein: 8gFat: 28gSaturated Fat: 16gCholesterol: 120mgSodium: 350mgPotassium: 150mgFiber: 1gSugar: 30gVitamin A: 700IUVitamin C: 5mgCalcium: 100mgIron: 1mg
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Tried this recipe?Let us know how it was!
Make Ahead and Freezing Tips
Make Ahead Instructions
- Prepare crust and filling as directed.
- Bake cheesecake, let it cool completely.
- Cover with plastic wrap, then aluminum foil.
- Refrigerate for up to 3 days.
Freezing Instructions
- After cooling, wrap cheesecake tightly in plastic wrap.
- Add a layer of aluminum foil over the plastic wrap.
- Freeze for up to 2 months.
- Thaw in refrigerator overnight before serving.
For a richer flavor, try adding a tablespoon of lemon zest to the cream cheese mixture before baking. It adds a subtle citrus note that complements the blueberries beautifully.
Frequently Asked Questions
FAQ:
How long does the cheesecake need to chill?
At least 4 hours, but overnight is best.
Can I use frozen blueberries instead of fresh?
Yes, just thaw and drain them first.
What size springform pan should I use?
A 9-inch pan works perfectly.
Can I substitute Greek yogurt for sour cream?
Yes, Greek yogurt is a good alternative.
How do I prevent cracks in my cheesecake?
Bake in a water bath and avoid overmixing the batter.
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