Fresh Blueberry Cheesecake

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📝 Description:

This Fresh Blueberry Cheesecake is a luscious, creamy dessert topped with a vibrant blueberry compote. The smooth vanilla cheesecake sits on a buttery graham cracker crust and is crowned with juicy, sweet-tart blueberries. Perfect for summer gatherings or any time you want to impress with a refreshing and elegant treat.

🌍 Origin:

Classic baked cheesecake originates from New York, but fruit-topped versions like this blueberry delight are popular across the U.S. and Europe. The use of fresh seasonal fruit makes it a summer favorite in many countries.

🧾 Ingredients (Quantities):

For the crust:

  • Graham cracker crumbs – 1 ½ cups (150g)
  • Unsalted butter (melted) – 1/3 cup (75g)
  • Sugar – 2 tbsp

For the cheesecake filling:

  • Cream cheese (full-fat, softened) – 3 packages (8 oz each / 675g total)
  • Granulated sugar – 3/4 cup (150g)
  • Sour cream – 1/2 cup (120g)
  • Vanilla extract – 1 ½ tsp
  • Eggs – 3 large
  • Lemon juice – 1 tbsp
  • Lemon zest – 1 tsp

For the blueberry topping:

  • Fresh blueberries – 2 cups (300g)
  • Sugar – 3 tbsp
  • Lemon juice – 1 tbsp
  • Cornstarch – 1 tsp mixed with 2 tsp cold water (slurry)
  • Water – 2 tbsp

🧂 Optional Ingredients:

  • Vanilla bean paste (instead of extract)
  • Orange zest for a citrusy variation
  • A few whole blueberries folded into the batter
  • Whipped cream or mascarpone for topping
  • Almond extract – ¼ tsp for added flavor depth

👩‍🍳 Instructions:

1. Prepare the crust:

  • Preheat oven to 160°C (325°F).
  • Combine graham crumbs, sugar, and melted butter.
  • Press into the bottom of a 9-inch (23cm) springform pan. Bake for 10 minutes. Let cool.

2. Make the cheesecake filling:

  • Beat cream cheese until smooth.
  • Add sugar, mix until creamy. Add eggs one at a time.
  • Mix in sour cream, vanilla, lemon juice, and zest until well combined.
  • Pour over cooled crust and smooth the top.

3. Bake the cheesecake:

  • Wrap pan with foil and place in a water bath (bain-marie) to avoid cracking.
  • Bake for 50–60 minutes or until edges are set and the center is slightly jiggly.
  • Turn off oven, crack the door, and let cool inside for 1 hour.
  • Chill in the fridge at least 4 hours or overnight.

4. Make the blueberry topping:

  • In a saucepan, combine blueberries, sugar, lemon juice, and water.
  • Cook over medium heat until berries start to burst.
  • Add cornstarch slurry and stir until thickened (1–2 minutes).
  • Cool completely, then spread over chilled cheesecake.

✅ Tips for Success:

  • Room temperature ingredients ensure a smooth batter.
  • Don’t overmix after adding eggs – it introduces air and causes cracks.
  • Use a water bath and cool gradually to avoid cracks.
  • Chill overnight for best flavor and texture.
  • Fresh blueberries work best, but frozen can be used (cook topping longer).

💡 Recommendations:

  • Decorate with extra fresh blueberries and mint for a fresh look.
  • Serve with a blueberry coulis or lemon whipped cream.
  • Ideal for birthdays, brunches, or summer holidays.
  • Store in the fridge for up to 5 days, or freeze slices for up to 2 months.

🧮 Nutrition (Per slice, based on 12 servings):

  • Calories: 410 kcal
  • Carbohydrates: 32g
  • Sugar: 24g
  • Fat: 28g
  • Saturated Fat: 17g
  • Protein: 6g
  • Fiber: 1g
  • Calcium: ~10% RDI
  • Vitamin C: ~8% RDI

Would you like a no-bake version, a gluten-free crust, or a printable card for your website Whaltisapp.com?

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