Blueberry Cheesecake
This blueberry cheesecake is creamy, fresh, and simple to make, featuring a crunchy graham cracker crust and bursts of fresh blueberries.
Ingredients
For the crust
- 1.5 cups 1 1/2 cups graham cracker crumbs
- 0.5 cups 1/2 cup unsalted butter, melted
For the cheesecake filling
- 1 cups 1 cup granulated sugar
- 4 8 ounce packages 4 (8 ounce) packages cream cheese, softened
- 1 teaspoon 1 teaspoon vanilla extract
- 4 large 4 large eggs
- 2 cups 2 cups fresh blueberries
- 0.25 cups 1/4 cup blueberry jam (optional) Can be warmed and brushed on top before serving.
Instructions
Preparation
- Preheat the oven to 325°F (163°C).
- In a bowl, combine graham cracker crumbs and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust.
- In a large mixing bowl, beat the cream cheese and sugar together until smooth. Add the vanilla and mix until combined.
- Add the eggs, one at a time, mixing on low speed until just combined.
- Gently fold in the fresh blueberries. Pour the cream cheese mixture over the crust in the springform pan.
Baking
- Bake in the preheated oven for 55-60 minutes, or until the edges are set but the center still slightly jiggles.
- Remove from the oven and let cool, then chill in the refrigerator for at least 4 hours.
- If desired, warm the blueberry jam and brush over the top of the cheesecake before serving.
Notes
Chill at least 4 hours, preferably overnight, for the best texture. Serve chilled or let it sit for 10 minutes at room temperature for a softer texture.