Fresh Blueberry Cheesecake





         Fresh Blueberry Cheesecake


A beautiful, creamy cheesecake with a burst of fresh blueberry flavor, featuring a buttery graham cracker crust, a luscious blueberry-swirled filling, and a vibrant blueberry topping. Perfect for showcasing summer blueberries.

Ingredients

For the Crust:

· 1 ½ cups (150g) graham cracker crumbs
· ¼ cup (50g) granulated sugar
· 6 tbsp (85g) unsalted butter, melted

For the Blueberry Swirl:

· 1 cup (150g) fresh blueberries
· 2 tbsp (25g) granulated sugar
· 1 tbsp lemon juice
· 1 tsp cornstarch mixed with 1 tbsp water

For the Cheesecake Filling:

· 4 (8-oz) blocks (904g) full-fat cream cheese, room temperature
· 1 cup (200g) granulated sugar
· 1 cup (240g) full-fat sour cream, room temperature
· 1 tsp pure vanilla extract
· 4 large eggs, room temperature

For the Fresh Blueberry Topping (Optional but Recommended):

· 2 cups (300g) fresh blueberries, divided
· ¼ cup (50g) granulated sugar
· ¼ cup (60ml) water
· 1 tbsp lemon juice
· 1 tbsp cornstarch mixed with 2 tbsp cold water

Instructions

  1. Prepare the Crust:

· Preheat oven to 325°F (163°C). Wrap a 9-inch springform pan with two layers of heavy-duty aluminum foil to prevent water leakage.
· In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press firmly into the bottom and slightly up the sides of the prepared pan.
· Bake for 10 minutes. Remove and let cool while you prepare the filling. Reduce oven to 300°F (150°C).

  1. Make the Blueberry Swirl:

· In a small saucepan, combine 1 cup blueberries, 2 tbsp sugar, and lemon juice. Cook over medium heat until berries burst, about 5-7 minutes.
· Stir in cornstarch slurry. Cook for another 1-2 minutes until thickened. Remove from heat, let cool slightly, then blend until smooth if desired (for a smoother swirl). Set aside to cool completely.

  1. Make the Cheesecake Filling:

· Using a stand or hand mixer fitted with a paddle attachment, beat cream cheese on medium speed until completely smooth and creamy (about 2 minutes).
· Add sugar and beat until combined. Scrape down bowl.
· Add sour cream and vanilla, beat until just combined.
· On low speed, add eggs one at a time, mixing until just incorporated after each. Do not overmix.
· To swirl: Pour ⅔ of the cheesecake batter into the cooled crust. Dollop cooled blueberry sauce over batter. Pour remaining batter on top. Use a knife or skewer to gently swirl.

  1. Bake (Water Bath Method):

· Place springform pan inside a large roasting pan. Place in oven, then carefully pour hot water into roasting pan until it reaches halfway up the sides of the springform pan.
· Bake for 60-75 minutes, until edges are set but center still jiggles slightly when nudged.
· Turn oven off, crack door open with a wooden spoon, and let cheesecake cool in oven for 1 hour.
· Remove from oven and water bath, run a knife around the edge, then cool completely at room temperature. Refrigerate for at least 6 hours, preferably overnight.

  1. Make Blueberry Topping (next day):

· In a saucepan, combine 1 cup blueberries, sugar, water, and lemon juice. Bring to a simmer over medium heat.
· Once simmering, stir in cornstarch slurry. Cook for 2-3 minutes until thickened and glossy.
· Remove from heat, stir in remaining 1 cup fresh blueberries. Let cool to room temperature, then spread over chilled cheesecake.

Tips for Success:

· Room temperature ingredients are essential for a smooth, crack-free filling.
· Don’t overmix after adding eggs to prevent incorporating too much air.
· Water bath ensures gentle, even heat for a creamy texture.
· Cool slowly to prevent drastic temperature changes that cause cracking.
· Use fresh, in-season blueberries for the brightest flavor. Frozen can be used for the sauce, but fresh is best for the topping.

Serving:

Serve chilled, optionally with a dollop of whipped cream. Store covered in the refrigerator for up to 5 days.

This cheesecake celebrates the sweet-tart pop of blueberries in every layer—a true summer showstopper. Enjoy!

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