Ingredients for Blueberry Cheesecake
For the Crust:
- 1 ½ cups graham cracker crumbs
- ⅓ cup melted butter
- 2 tablespoons sugar
For the Cheesecake Filling:
- 24 oz cream cheese, softened (3 packages)
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- ½ cup sour cream
- 1 tablespoon lemon zest (optional, for added tang)
For the Blueberry Topping:
- 2 cups fresh or frozen blueberries
- ½ cup sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- ¼ cup water
Kitchen Equipment Needed
- 9-inch springform pan – to bake the cheesecake.
- Mixing bowl – for making the cheesecake batter.
- Electric mixer – to ensure a smooth, lump-free cheesecake filling.
- Saucepan – to cook the blueberry topping.
- Cooling rack – for allowing the cheesecake to cool before chilling.
How to Make Blueberry Cheesecake
Step 1: Preheat the Oven
Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan with butter or non-stick spray.
Step 2: Make the Crust
In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar. Press the mixture firmly into the bottom of the prepared springform pan to create an even layer. Bake the crust for 8-10 minutes, then remove from the oven and let it cool while you prepare the filling.
Step 3: Prepare the Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add the vanilla extract and lemon zest, and mix to combine. Add the eggs one at a time, beating after each addition. Finally, mix in the sour cream until the filling is smooth and well blended.
Step 4: Pour and Bake
Pour the cheesecake filling over the cooled crust and smooth the top with a spatula. Tap the pan gently on the counter to release any air bubbles. Bake the cheesecake in the preheated oven for 50-60 minutes, or until the center is just set but still slightly jiggly.
Step 5: Cool and Chill
Once the cheesecake is done, turn off the oven and let it cool inside with the door slightly ajar for about 30 minutes. This helps prevent cracks. After that, transfer the cheesecake to a cooling rack and let it cool to room temperature. Once cooled, refrigerate for at least 4 hours, or overnight for best results.
Step 6: Make the Blueberry Topping
While the cheesecake is chilling, prepare the blueberry topping. In a small saucepan, combine the blueberries, sugar, and lemon juice. Cook over medium heat until the berries begin to release their juices. In a small bowl, whisk together the cornstarch and water, then stir it into the blueberries. Continue cooking until the sauce thickens and becomes glossy, about 3-4 minutes. Remove from heat and let it cool completely.
Step 7: Serve and Enjoy
Before serving, spoon the cooled blueberry topping over the cheesecake. Slice and enjoy the creamy, fruity goodness!
Tips and Variations
- Use fresh or frozen blueberries: This recipe works with both fresh and frozen blueberries. If using frozen, there’s no need to thaw them first.
- Add some zest: For an extra zing, add a tablespoon of lemon zest to the cheesecake filling or the blueberry topping.
- Prevent cracks: To prevent the cheesecake from cracking, make sure not to overmix the batter and allow it to cool gradually in the oven before chilling.
- Different crust options: If you’re not a fan of graham crackers, try using crushed digestive biscuits, vanilla wafers, or even Oreos for the crust.
- Top with whipped cream: For an extra decadent touch, serve each slice with a dollop of whipped cream on top.
How to Store Leftovers
Storing Leftovers:
Cover any leftover cheesecake with plastic wrap or store it in an airtight container. It will keep well in the refrigerator for up to 5 days.
Freezing:
Cheesecake freezes beautifully. To freeze, wrap individual slices in plastic wrap, then in aluminum foil, and store in a freezer-safe bag. Thaw in the refrigerator overnight before serving.
Pairing Suggestions
This delicious Blueberry Cheesecake pairs wonderfully with:
- Fresh berries: Serve with additional fresh berries like raspberries or blackberries for a burst of fresh flavor.
- Coffee or tea: The creamy richness of the cheesecake is perfectly complemented by a cup of hot coffee or tea.
- Sparkling wine: If you’re serving this dessert at a special occasion, a light, bubbly wine like Prosecco or Champagne is a great choice.