Fresh Blueberry Cheesecake

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📖 Description:

Fresh Blueberry Cheesecake is a luscious, creamy dessert with a buttery graham cracker crust and a rich cheesecake filling, topped with a fresh blueberry compote. Bursting with juicy berries and smooth vanilla flavor, this show-stopping dessert is ideal for holidays, birthdays, or summer celebrations.

🌍 Origin:

United States – Cheesecake has roots in ancient Greece, but the classic American version (especially New York-style) became popular in the 20th century. Adding fruit toppings, like fresh blueberries, is a beloved variation.

🧾 Ingredients (with Quantity):

🧁 Crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup sugar
  • 1/2 cup (1 stick) unsalted butter, melted

🧀 Cheesecake Filling:

  • 3 (8 oz) packages cream cheese, softened
  • 1 cup granulated sugar
  • 1 tsp vanilla extract
  • 3 large eggs
  • 1/2 cup sour cream
  • 2 tbsp all-purpose flour
  • 1/4 tsp salt

🫐 Blueberry Topping:

  • 2 cups fresh blueberries (divided)
  • 1/4 cup sugar
  • 2 tsp cornstarch
  • 2 tbsp lemon juice
  • 2 tbsp water
  • 1/2 tsp lemon zest (optional)

🧂 Optional Ingredients:

  • 1/2 tsp almond extract (for depth in the filling)
  • Mint leaves (for garnish)
  • Whipped cream (for serving)
  • A dash of cinnamon in the crust for warmth

👩‍🍳 Instructions:

1. Make the Crust:

  • Preheat oven to 325°F (160°C).
  • Mix graham cracker crumbs, sugar, and melted butter in a bowl.
  • Press mixture firmly into the bottom of a 9-inch springform pan.
  • Bake for 10 minutes, then set aside to cool.

2. Make the Cheesecake Filling:

  • In a large bowl, beat softened cream cheese until smooth.
  • Add sugar and vanilla extract, beat until combined.
  • Add eggs one at a time, mixing gently after each.
  • Mix in sour cream, flour, and salt until just combined.
  • Pour batter over the cooled crust and smooth the top.

3. Bake:

  • Place springform pan in a water bath (wrap in foil to prevent leaks).
  • Bake at 325°F for 55–65 minutes, or until the center is slightly jiggly.
  • Turn off the oven, crack the door, and let cheesecake cool in the oven for 1 hour.
  • Refrigerate for at least 4 hours or overnight.

4. Make the Blueberry Topping:

  • In a small saucepan, combine 1 cup blueberries, sugar, lemon juice, cornstarch, and water.
  • Cook over medium heat until thick and bubbly (about 5–7 minutes).
  • Stir in the remaining blueberries and lemon zest. Let cool before topping.

5. Assemble:

  • Spoon cooled blueberry topping over the chilled cheesecake before serving.

💡 Tips for Success:

  • Bring cream cheese and eggs to room temperature for smooth mixing.
  • Use a water bath to prevent cracking.
  • Chill completely before slicing for clean cuts.
  • Use fresh, firm blueberries for the best topping texture.

🌟 Recommendations:

  • Serve with a dollop of whipped cream or a mint sprig.
  • Use other berries (raspberries, blackberries) for a mixed berry version.
  • Store in the fridge for up to 5 days or freeze slices individually.

🍽️ Nutrition (per slice, approx. 12 servings):

  • Calories: ~410
  • Fat: 27g
  • Saturated Fat: 16g
  • Carbohydrates: 36g
  • Sugar: 26g
  • Protein: 6g
  • Fiber: 1g
  • Sodium: 280mg

Note: Values may vary based on topping thickness and crust ingredients.

Would you like a no-bake version, or one with a gluten-free crust?

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