Fresh Blueberry Cheesecake

 

Fresh Blueberry Cheesecake

The Perfect Blend of Creamy, Sweet, and Tangy

If you're looking for a dessert that’s as beautiful as it is delicious, look no further than Fresh Blueberry Cheesecake. With its buttery graham cracker crust, rich and creamy filling, and vibrant blueberry topping, this classic cheesecake is a crowd-pleaser that's perfect for any season—but especially delightful during blueberry season.

Whether you’re entertaining guests or just treating yourself, this dessert strikes the perfect balance between indulgent and refreshing. The fresh blueberries add a pop of natural sweetness and color that transforms a traditional cheesecake into a showstopping centerpiece.

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Why This Recipe Works

• Simple Ingredients: Everything you need is likely already in your kitchen.

• Fresh Flavor: Using fresh blueberries (instead of canned) brings a natural tartness and brightness to the topping.

• Make-Ahead Friendly: This cheesecake needs time to chill, so it’s ideal for preparing a day in advance.

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Ingredients

Crust:

• 1½ cups graham cracker crumbs

• ¼ cup granulated sugar

• ½ cup (1 stick) unsalted butter, melted

Cheesecake Filling:

• 24 oz (3 packages) cream cheese, softened

• 1 cup granulated sugar

• 1 tsp vanilla extract

• 3 large eggs

• ½ cup sour cream

• ¼ cup all-purpose flour

Fresh Blueberry Topping:

• 2 cups fresh blueberries

• ¼ cup water

• 2 tbsp lemon juice

• ⅓ cup sugar

• 1 tbsp cornstarch

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Directions

1. Make the Crust

Preheat your oven to 325°F (163°C). Mix graham cracker crumbs, sugar, and melted butter in a bowl. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.

2. Prepare the Cheesecake Filling

In a large mixing bowl, beat the cream cheese until smooth. Add sugar and vanilla, mixing until combined. Add the eggs one at a time, beating on low speed. Mix in the sour cream and flour until just combined. Avoid overmixing.

Pour the batter into the crust and smooth the top.

3. Bake the Cheesecake

Place the cheesecake in the oven and bake for 50–60 minutes, until the center is set but still slightly jiggly. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour. Then refrigerate for at least 4 hours or overnight.

4. Make the Blueberry Topping

In a small saucepan, combine blueberries, water, lemon juice, sugar, and cornstarch. Cook over medium heat until the mixture thickens and the blueberries start to break down, about 5–7 minutes. Let it cool completely.

5. Top and Serve

Spread the blueberry topping evenly over the chilled cheesecake. Slice, serve, and enjoy!

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Tips for Success

• Use room temperature cream cheese for a smooth, lump-free filling.

• Chill thoroughly for clean slices and the best texture.

• Try a water bath during baking if you want a crack-free top.

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Final Note

Fresh Blueberry Cheesecake is more than just dessert—it’s a celebration of flavor, texture, and seasonal fruit. Whether it’s for a summer picnic, a dinner party, or a quiet evening treat, this recipe will never disappoint.

Give it a try, and don’t be surprised if there are no leftovers!