Fresh Blueberry Cheesecake

Description
This Fresh Blueberry Cheesecake features a buttery graham cracker crust, a smooth, velvety cheesecake filling, and a vibrant blueberry topping. It’s the perfect combination of creamy, tangy, and sweet, topped with a burst of fresh fruit!

Origin
Cheesecake is a classic dessert with roots in ancient Greece, but the modern version as we know it became popular in the U.S. in the 19th century. Adding fresh fruit, like blueberries, is a popular twist to complement the rich and tangy flavor of the cheesecake.

Ingredients Quantity

For the crust:

1 ½ cups (150g) graham cracker crumbs
¼ cup (50g) granulated sugar
½ cup (113g) unsalted butter, melted

For the cheesecake filling:

3 packages (8 oz/225g each) cream cheese, softened
1 cup (200g) granulated sugar
3 large eggs
1 tsp vanilla extract
1 cup (240ml) sour cream
2 tbsp all-purpose flour

For the blueberry topping:

2 cups (300g) fresh blueberries
½ cup (100g) granulated sugar
1 tbsp lemon juice
1 tbsp cornstarch (optional, for thicker sauce)

Ingredients Optional

Lemon zest for added citrus flavor in the crust or filling
A sprinkle of cinnamon or nutmeg in the crust for a warm spice note
Fresh mint for garnish

Instruction

Make the crust: Preheat the oven to 325°F (160°C). In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Stir until the crumbs are evenly coated. Press the mixture into the bottom of a 9-inch (23cm) springform pan to form an even layer. Bake for 10 minutes, then remove from the oven and set aside to cool.
Prepare the cheesecake filling: Beat the softened cream cheese and sugar until smooth and creamy. Add the eggs, one at a time, mixing well after each addition. Stir in vanilla extract, sour cream, and flour, and mix until combined.
Bake the cheesecake: Pour the cheesecake batter over the cooled graham cracker crust. Smooth the top with a spatula. Bake for 50–60 minutes, or until the center is just slightly jiggly and set around the edges. Let the cheesecake cool in the oven with the door slightly ajar for 1 hour, then transfer to the fridge to chill for at least 4 hours, or overnight.
Make the blueberry topping: In a saucepan, combine the blueberries, sugar, and lemon juice. Cook over medium heat for 5-7 minutes, gently stirring until the berries release their juices and the mixture begins to thicken. If you prefer a thicker sauce, mix cornstarch with 1 tbsp water and stir it into the sauce. Allow to simmer for another 2-3 minutes until thickened. Remove from heat and let it cool completely.
Assemble the cheesecake: Once the cheesecake has chilled and set, spread the cooled blueberry topping evenly over the top.
Serve: Slice the cheesecake and serve chilled, garnished with mint leaves or additional fresh berries if desired.

Tips of Success
Ensure the cream cheese is fully softened before mixing to prevent lumps in the filling.
Allow the cheesecake to cool completely in the oven to avoid cracks.
Use fresh blueberries for the best flavor, and let the topping cool before adding it to the cheesecake to prevent melting.

Recommendation
Serve with a dollop of whipped cream or a sprinkle of extra fresh blueberries. This cheesecake pairs beautifully with a cup of tea or a glass of dessert wine like Moscato or Riesling.

Nutrition (per slice, approx. 12 servings)
Calories: ~350
Fat: 22g
Carbohydrates: 30g
Sugar: 22g
Protein: 5g
Sodium: 220mg

Feel free to swap the blueberries for other fruits or add a swirl of fruit puree for a colorful effect. Let me know if you’d like any adjustments!