Fresh Blueberry Cheesecake: A Delicious Treat You Can’t Resist!
Fresh Blueberry Cheesecake is a rich, creamy dessert with a buttery crust and a vibrant blueberry topping. Perfect for any occasion!
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter melted
For the Cheesecake Filling:
- 3 8-ounce packages cream cheese, softened
- 1 cup granulated sugar
- 2 cups fresh blueberries
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 tablespoon lemon juice
Instructions
Prepare the Crust:
- Preheat oven to 325°F (163°C).
- In a bowl, mix graham cracker crumbs, ¼ cup sugar, and melted butter until well combined.
- Press the mixture firmly into the bottom of a 9-inch springform pan, forming an even crust. Set aside.
Make the Filling:
- In a large mixing bowl, beat the softened cream cheese and 1 cup sugar until smooth and creamy.
- Add vanilla extract and lemon juice, then mix well.
- Beat in the eggs one at a time, mixing after each addition until fully incorporated.
3Add Blueberries:
- Gently fold in the fresh blueberries, being careful not to crush them.
- Pour the cheesecake filling over the prepared crust, spreading it evenly.
Bake:
- Bake for 55 to 60 minutes, until the center is set but still slightly jiggly.
- Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour to prevent cracks.
Chill and Serve:
- Refrigerate the cheesecake for at least 4 hours (or overnight for best results).
- Slice, serve, and enjoy this delicious blueberry cheesecake!
Notes
- Use room-temperature ingredients for a smoother filling.
- Avoid overmixing the batter to prevent cracks.
- Chill overnight for the best texture and flavor.
- For a no-bake version, replace eggs with whipped cream and chill for at least 6 hours before serving.