Why Make This Recipe
Blueberry cheesecake is not just any dessert; it’s a delightful blend of creamy, tangy, and sweet flavors. The combination of rich cream cheese and fresh blueberries creates a delicious balance that will impress your family and friends. Plus, it’s a wonderful way to use fresh berries, making it a perfect treat for summer gatherings or special occasions.
How to Make Blueberry Cheesecake
Ingredients
- 200g graham crackers or digestive biscuits, crushed
- 100g unsalted butter, melted
- 2 tbsp granulated sugar
- 400g cream cheese, softened
- 200g sour cream
- 150g sugar
- 3 large eggs
- 1 tsp vanilla extract
- 200g fresh blueberries
Directions
- Preheat your oven to 160°C (320°F).
- In a bowl, mix the crushed graham crackers with melted butter and sugar. Press the mixture into the bottom of a springform pan to form the crust.
- In another bowl, beat the cream cheese until smooth. Add sour cream, sugar, eggs, and vanilla extract, mixing until well combined.
- Fold in the blueberries gently.
- Pour the filling over the crust in the springform pan.
- Bake for about 50-60 minutes until the center is set but slightly wobbly.
- Turn off the oven and let the cheesecake cool inside for an hour.
- Chill in the refrigerator for at least 4 hours or overnight before serving.
How to Serve Blueberry Cheesecake
Serve the blueberry cheesecake cold, straight from the refrigerator. You can top it with extra blueberries or a drizzle of blueberry sauce for an added touch. A dollop of whipped cream can also enhance the dessert. This cheesecake is perfect for any occasion and can be sliced into generous pieces for sharing.
How to Store Blueberry Cheesecake
To keep your blueberry cheesecake fresh, store it in the refrigerator. Make sure to cover it tightly with plastic wrap or place it in a sealed container. It can last up to a week in the fridge. If you want to keep it longer, consider freezing it; just be sure to wrap it well to prevent freezer burn.
Tips to Make Blueberry Cheesecake
- Use room temperature cream cheese for a smoother filling.
- Don’t overmix the batter once you add the eggs; mix just until combined to avoid a dense cheesecake.
- Allow the cheesecake to cool in the oven; this helps prevent cracks on the surface.
- For a thicker crust, add more crushed graham crackers or biscuits.
Variation
If you want to try something a bit different, consider adding lemon zest to the cheesecake batter for a refreshing citrus twist. You might also swap the blueberries for another berry, like strawberries or raspberries, for a different flavor profile.
FAQs
Can I use frozen blueberries instead of fresh ones?
Yes, you can use frozen blueberries. Just make sure to thaw and drain them before adding to the batter to prevent excess moisture.
Can I make the cheesecake ahead of time?
Absolutely! You can prepare it a day in advance. Let it chill overnight for the best flavor.
How do I know when the cheesecake is done baking?
The cheesecake is done when the edges are set, but the center is still slightly wobbly. It will firm up as it cools.
Blueberry Cheesecake
Ingredients
Crust Ingredients
- 200 g graham crackers or digestive biscuits, crushed
- 100 g unsalted butter, melted
- 2 tbsp granulated sugar
Filling Ingredients
- 400 g cream cheese, softened Use room temperature for smoother filling.
- 200 g sour cream
- 150 g sugar
- 3 large eggs Do not overmix after adding eggs.
- 1 tsp vanilla extract
- 200 g fresh blueberries Can use frozen, but thaw and drain first.
Instructions
Preparation
- Preheat your oven to 160°C (320°F).
- In a bowl, mix the crushed graham crackers with melted butter and sugar. Press the mixture into the bottom of a springform pan to form the crust.
- In another bowl, beat the cream cheese until smooth. Add sour cream, sugar, eggs, and vanilla extract, mixing until well combined.
- Fold in the blueberries gently.
- Pour the filling over the crust in the springform pan.
Baking
- Bake for about 50-60 minutes until the center is set but slightly wobbly.
- Turn off the oven and let the cheesecake cool inside for an hour.
- Chill in the refrigerator for at least 4 hours or overnight before serving.
