The delightful essence of Blueberry Cheesecake, with its creamy texture and vibrant berry topping, is a testament to dessert perfection. This recipe combines the crunchy, buttery base of a graham cracker crust with a smooth, rich cream cheese filling, punctuated by the fresh zing of blueberries. Topped with a luscious blueberry sauce, this dessert is not just a treat for the palate but also a feast for the eyes. Perfect for any occasion, from casual gatherings to elegant dinners, blueberry cheesecake is a universally beloved dessert that never fails to impress.
Ingredients
For the crust:
- 1 ½ cups graham cracker crumbs
- ⅓ cup melted butter
- ¼ cup granulated sugar
For the filling:
- 4 packages (8 ounces each) cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 2 cups fresh or frozen blueberries
For the blueberry topping:
- 2 cups blueberries (fresh or frozen)
- ½ cup granulated sugar
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- 2 tablespoons cornstarch mixed with 2 tablespoons water
Preparation
Step 1: Preheat your oven to 350°F (175°C). Begin with the crust by combining graham cracker crumbs, melted butter, and sugar in a mixing bowl. Press this mixture firmly into the bottom of a 9-inch springform pan to form the base. Bake it for 10 minutes, then allow it to cool.
Step 2: For the filling, in a large bowl, beat together the softened cream cheese, 1 cup sugar, and vanilla extract until the mixture is smooth and well combined. Add eggs one at a time, beating just enough to blend them in without overmixing. Carefully fold in the blueberries to distribute them evenly throughout the batter. Pour this filling over your prepared crust.
Step 3: Bake the cheesecake for 50-60 minutes. The center should be almost set, with a slight jiggle when you gently shake the pan. To prevent sudden temperature changes that can cause cracking, turn off the oven, open the door slightly, and let the cheesecake cool inside for about an hour before taking it out to cool completely on a wire rack.
Step 4: For the blueberry topping, mix blueberries, sugar, lemon zest, and lemon juice in a saucepan over medium heat. Add the cornstarch and water mixture, stirring continuously until it comes to a boil and thickens, which should take about 2 minutes. Let this topping cool slightly before spooning it over the cooled cheesecake.
Step 5: Chill the cheesecake in the refrigerator for at least 4 hours, or ideally, overnight. This step is crucial for the cheesecake to set properly and develop its flavors.
COOKING Note
- Ensure all ingredients, especially the cream cheese and eggs, are at room temperature to achieve a smooth, lump-free filling.
- To prevent cracks, avoid overbeating the eggs, and gently tap the pan on the counter before baking to release air bubbles.
Serving Suggestions
Serve this blueberry cheesecake chilled, with additional fresh blueberries and a dollop of whipped cream on the side for an extra touch of indulgence. A mint leaf can also be added for a pop of color and freshness.
Tips
- If using a water bath, wrap the bottom of the springform pan in foil to prevent water from seeping in.
- A knife run along the edge of the cheesecake immediately after baking helps prevent cracking as it cools and contracts.
Prep Time: 20 minutes
Cooking Time: 60 minutes
Total Time: 5 hours (including chilling time)
Nutritional Information
Calories: Approximately 400-500 per slice, depending on the size. Protein: Around 6-8 grams per slice. Sodium: Approximately 300-400 mg per slice.
These values are approximate and can vary based on specific ingredients used.
Blueberry Cheesecake is a harmonious blend of flavors and textures, from its crunchy crust to its creamy filling and tangy blueberry topping. Whether it's for a special occasion or a simple treat, this cheesecake promises to deliver satisfaction and delight to those who partake. Its preparation, while requiring patience, especially during the cooling phase, is a labor of love that yields a dessert as beautiful to look at as it is to eat. Enjoy the process and the delicious result
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