why make this recipe
Fresh Blueberry Cheesecake is a delightful dessert that combines creamy cheesecake with the burst of fresh blueberries. This recipe is perfect for those who love a mix of sweet and tart flavors. The smooth, rich texture of the cheesecake pairs wonderfully with the fresh fruit topping, making it an excellent choice for special occasions or a comforting treat at home. Plus, it’s easy to make and can be prepared ahead of time, ensuring that you have a delicious dessert ready when you need it.
how to make Fresh Blueberry Cheesecake
Ingredients
- 200 g (about 1 1⁄2 cups) graham cracker crumbs or digestive biscuits
- 2 tablespoons sugar (for crust)
- 90 g (6 tablespoons) unsalted butter, melted
- 600 g (about 3 cups) cream cheese, room temperature
- 150 g (3⁄4 cup) granulated sugar (for filling)
- 2 teaspoons vanilla extract
- 3 large eggs
- 200 ml (3⁄4 cup + 1 tbsp) sour cream or heavy cream
- 1 tablespoon cornstarch (optional, for stability)
- 300–400 g (2 cups) fresh blueberries
- 2 tablespoons sugar (for topping)
- 2 tablespoons lemon juice
- 1 teaspoon cornstarch + 1 tablespoon water (for thickening)
Directions
- Preheat the oven to 170°C (340°F). In a bowl, mix the graham cracker crumbs, 2 tablespoons of sugar, and melted butter until it looks like wet sand. Press this mixture into the bottom of a springform pan. Bake for 10 minutes and then let it cool.
- Lower the oven temperature to 150°C (300°F). In a mixing bowl, beat the cream cheese and 150 g sugar until it is smooth. Add the vanilla extract, then add the eggs one at a time, mixing well after each. Next, add the sour cream or heavy cream and mix. If you want a firmer cheesecake, add the cornstarch. Pour this mixture over the crust and smooth the top.
- Bake for 50–60 minutes. The center should jiggle a little. After baking, turn off the oven, crack the door open, and let it sit for 1 hour. Then, chill it in the fridge for at least 4 hours or overnight.
- Prepare the blueberry topping. In a saucepan, combine the fresh blueberries, 2 tablespoons of sugar, and lemon juice. Simmer gently for 5–8 minutes. Mix the cornstarch with water, stir it in, and cook for another 1–2 minutes until it becomes glossy and thick. Let this cool before spooning it over the chilled cheesecake.
how to serve Fresh Blueberry Cheesecake
Serve slices of Fresh Blueberry Cheesecake on dessert plates. You can garnish each slice with extra blueberries or a dollop of whipped cream for an attractive finish. It complements a cup of coffee or tea beautifully.
how to store Fresh Blueberry Cheesecake
To store the cheesecake, cover it tightly with plastic wrap or aluminum foil. It can stay in the refrigerator for about 4 to 5 days. If you have leftovers, you can also freeze them. Make sure to wrap the cheesecake well to prevent freezer burn. It will keep for up to 2 months in the freezer. Thaw it in the refrigerator before serving.
tips to make Fresh Blueberry Cheesecake
- Ensure the cream cheese is at room temperature for an even, creamy filling.
- Don’t skip the chilling time; it helps the cheesecake set properly.
- For more flavor, you can add a little lemon zest to the filling for a refreshing taste.
- If you want, you can swap the blueberries for raspberries or strawberries for a different fruity flavor.
variation
You can try using different berries or a mix of them for the topping. Another variation is to add a chocolate layer beneath the cheesecake for a richer dessert.
FAQs
Q: Can I use frozen blueberries instead of fresh ones?
A: Yes, you can use frozen blueberries, but thaw and drain them before cooking for the topping.
Q: Can I use a different type of crust?
A: Absolutely! You can use Oreo cookies, almond flour, or even a nut-based crust for a gluten-free option.
Q: How long does it take to make this cheesecake?
A: The total time, including baking and chilling, takes about 6 to 7 hours, but most of that time is for cooling and setting. The active preparation time is around 30 minutes.
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