Indulge in the Creamy Delight of the Best Blueberry Cheesecake

Cheesecake is a timeless dessert that has captivated taste buds around the world for centuries. Its popularity can be attributed to its creamy texture, rich flavor, and the endless possibilities for flavor combinations. From classic New York-style cheesecakes to exotic fruit-infused variations, this versatile dessert has something for everyone. Among the many flavors that have graced the humble cheesecake, blueberry cheesecake stands out as a favorite for many. The harmonious blend of rich, creamy cheesecake with the sweet and tangy notes of fresh blueberries creates an irresistible dessert that delights the senses.

Indulge in the Creamy Delight of the Best Blueberry Cheesecake

Treat yourself to a slice of heavenly blueberry cheesecake that’s sure to impress! With a buttery graham cracker crust and a rich, creamy filling packed with fresh blueberries, this dessert is a delightful blend of flavors. Topped with a luscious blueberry sauce, it’s perfect for any occasion. Easy to make and even easier to enjoy! Get ready to indulge in a creamy delight that’s bound to become your new favorite dessert.

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Ingredients

For the crust:

1 ½ cups graham cracker crumbs

⅓ cup granulated sugar

½ cup unsalted butter, melted

For the cheesecake filling:

24 oz (3 packages) cream cheese, softened

1 cup granulated sugar

1 teaspoon vanilla extract

3 large eggs

1 cup sour cream

1 tablespoon lemon juice

1 cup fresh blueberries (plus more for topping)

For the blueberry sauce:

1 cup fresh blueberries

¼ cup granulated sugar

1 tablespoon lemon juice

1 tablespoon cornstarch (optional, for thickening)

2 tablespoons water

Instructions

Prepare the Crust:

- Preheat your oven to 325°F (160°C).

- In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are fully coated.

- Press the mixture into the bottom of a 9-inch springform pan, creating an even layer.

- Bake the crust for 10 minutes. Remove from the oven and let it cool while you prepare the filling.

Make the Cheesecake Filling:

- In a large mixing bowl, beat the softened cream cheese with an electric mixer until creamy and smooth (about 2-3 minutes).

- Gradually add in the sugar and vanilla extract, beating until well combined.

- Add the eggs one at a time, mixing on low speed after each addition until just incorporated. Avoid over-mixing.

- Mix in the sour cream and lemon juice until combined.

- Gently fold in the blueberries with a spatula, being careful not to break them.

Assemble and Bake the Cheesecake:

- Pour the cheesecake filling over the cooled crust in the springform pan.

- Smooth the top with a spatula and tap the pan lightly to remove air bubbles.

- Bake in the preheated oven for about 55-60 minutes, or until the center is set but slightly jiggly. Turn off the oven and crack the door, letting the cheesecake cool in the oven for about 30 minutes.

Prepare the Blueberry Sauce:

- In a small saucepan over medium heat, combine 1 cup of fresh blueberries, sugar, lemon juice, cornstarch, and water. Stir until the mixture begins to simmer.

- Cook for about 5-7 minutes, gently crushing some blueberries with the back of a spoon until the sauce thickens slightly. Remove from heat and allow to cool.

Chill and Serve:

- After the cheesecake has cooled for 30 minutes in the oven, remove it and refrigerate for at least 4 hours, preferably overnight.

- Before serving, top the cheesecake with the blueberry sauce and some fresh blueberries for garnish.

- Slice your indulgent blueberry cheesecake and enjoy the creamy delight!

Prep Time: 30 mins | Total Time: 8 hrs 30 mins (including chilling) | Servings: 12 slices