Fresh Blueberry Cheesecake
This creamy blueberry cheesecake features a crunchy graham-cracker crust, smooth cream cheese filling, and a fresh blueberry topping, perfect for any occasion.
Ingredients
For the crust
- 200 g graham cracker crumbs or digestive biscuits Crushed for the crust.
- 2 tablespoons sugar For crust.
- 90 g unsalted butter, melted
For the filling
- 600 g cream cheese, room temperature Ensure it's at room temperature.
- 150 g granulated sugar For filling.
- 2 teaspoons vanilla extract
- 3 large eggs
- 200 ml sour cream or heavy cream Either can be used.
- 1 tablespoon cornstarch (optional) For additional stability.
For the topping
- 300-400 g fresh blueberries
- 2 tablespoons sugar For topping.
- 2 tablespoons lemon juice
- 1 teaspoon cornstarch For thickening if needed.
- 1 tablespoon water To mix with cornstarch.
Instructions
Make the crust
- Preheat oven to 170°C (340°F).
- Mix graham cracker crumbs, sugar, and melted butter until it resembles wet sand.
- Press the mixture into the bottom of a springform pan and bake for 10 minutes.
- Let cool.
Make the filling
- Lower oven temperature to 150°C (300°F).
- Beat cream cheese and granulated sugar together until smooth.
- Add vanilla extract and eggs, one at a time.
- Stir in sour cream or heavy cream.
- Add cornstarch if using.
- Pour filling over the cooled crust and smooth the top.
Bake
- Bake for 50-60 minutes until the center jiggles slightly.
- Turn off the oven, crack the door open, and let it sit for 1 hour.
- Chill in the fridge for at least 4 hours or overnight.
Make blueberry topping
- In a saucepan, combine blueberries, sugar, and lemon juice.
- Simmer gently for 5-8 minutes.
- Mix cornstarch with water, stir in, and cook an additional 1-2 minutes until glossy.
- Let cool and spoon over the chilled cheesecake.
Notes
For best results, let the cheesecake chill overnight to set. If using frozen blueberries, thaw and drain before cooking.