Fresh Blueberry Cheesecake
Ingredients
Crust
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1½ cups graham cracker crumbs
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⅓ cup sugar
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½ cup butter, melted
Cheesecake Filling
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24 oz (680 g) cream cheese, softened
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¾ cup sugar
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3 large eggs
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1 cup sour cream
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1 teaspoon vanilla extract
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2 tablespoons all-purpose flour
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Zest of 1 lemon (optional)
Fresh Blueberry Topping
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2½ cups fresh blueberries
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½ cup sugar
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1 tablespoon lemon juice
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1 tablespoon cornstarch
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2 tablespoons water
Instructions
Make the Crust
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Preheat oven to 325°F (165°C).
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Mix graham crumbs, sugar, and melted butter until combined.
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Press firmly into the bottom of a greased 9-inch springform pan.
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Bake for 10 minutes, then set aside to cool.
Make the Filling
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Beat cream cheese and sugar until smooth (do not overmix).
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Add eggs one at a time, mixing just until combined.
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Mix in sour cream, vanilla, flour, and lemon zest.
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Pour filling over the cooled crust and smooth the top.
Bake the Cheesecake
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Bake for 50–60 minutes, until the center is slightly jiggly.
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Turn oven off, crack the door open, and let cheesecake cool inside for 1 hour.
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Refrigerate for at least 4 hours, preferably overnight.
Make the Blueberry Topping
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In a saucepan, combine blueberries, sugar, lemon juice, cornstarch, and water.
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Cook over medium heat until berries burst and sauce thickens (about 5–7 minutes).
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Cool completely before spooning over cheesecake.
Serving
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Spoon the blueberry topping over the chilled cheesecake.
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Garnish with extra fresh blueberries or lemon zest if desired.
Tips for Success
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Room-temperature ingredients prevent lumps.
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Avoid overbaking to keep the cheesecake creamy.
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A water bath can be used for extra smooth texture, but it’s optional.
Storage
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Refrigerate covered for up to 4 days.
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Can be frozen (without topping) for up to 1 month.