Hello Everyone! Welcome to SasVibe. Blueberry cheesecake is a classic dessert that combines the rich, creamy texture of cheesecake with the fresh, tangy sweetness of blueberries. Whether you’re a baking enthusiast or a beginner in the kitchen, this recipe will guide you through creating a show-stopping blueberry cheesecake that is sure to impress. Here’s how to make this delectable treat from scratch.
Ingredients:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Filling:
- 3 packages (8 ounces each) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1/4 cup all-purpose flour
For the Blueberry Topping:
- 2 cups fresh or frozen blueberries
- 1/2 cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1/4 cup water
Preparation:
- Prepare the Crust:
- Preheat your oven to 325°F (163°C).
- In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated with butter.
- Press the crumb mixture into the bottom of a 9-inch springform pan, spreading it evenly to form the crust. Use the back of a spoon or a flat-bottomed glass to press the crust firmly.
- Bake the crust in the preheated oven for 10 minutes, then remove it from the oven and let it cool while you prepare the filling.
- Make the Filling:
- In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- Gradually add the granulated sugar, continuing to beat until well combined.
- Add the eggs one at a time, beating well after each addition.
- Mix in the vanilla extract and sour cream until the mixture is smooth.
- Sift the flour over the filling mixture and fold it in gently to combine.
- Bake the Cheesecake:
- Pour the cheesecake filling over the cooled crust in the springform pan, spreading it evenly.
- Place the springform pan on a baking sheet to catch any drips, and bake in the preheated oven for about 60 minutes, or until the center is just set and the edges are lightly browned.
- Turn off the oven and leave the cheesecake inside with the door slightly ajar for about an hour to cool gradually. This helps prevent cracking.
- After an hour, remove the cheesecake from the oven and run a knife around the edge to loosen it from the pan. Let it cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
- Prepare the Blueberry Topping:
- In a small saucepan, combine the blueberries, granulated sugar, cornstarch, lemon juice, and water.
- Cook over medium heat, stirring frequently, until the mixture thickens and the blueberries release their juices, about 10 minutes.
- Remove the saucepan from heat and let the topping cool completely.
- Assemble and Serve:
- Once the cheesecake is fully chilled, remove it from the springform pan and transfer it to a serving plate.
- Spoon the cooled blueberry topping over the cheesecake, spreading it evenly.
- Slice the cheesecake with a sharp knife, wiping the knife clean between cuts to get neat slices.
- Serve the cheesecake chilled, and enjoy the creamy, tangy, and sweet flavors in every bite.
This blueberry cheesecake is a delightful combination of a buttery graham cracker crust, a rich and creamy filling, and a fresh blueberry topping that bursts with flavor. It’s perfect for any occasion, from a casual family dinner to a festive celebration. Enjoy making and indulging in this irresistible dessert!
