Looking for a dessert that’s both rich and refreshing? This blueberry cheesecake is the answer! Combining a creamy filling with a buttery crust, it’s topped with a vibrant blueberry sauce that bursts with flavor. Whether for a special occasion or a simple treat, this cheesecake promises to impress your family and friends. Let’s dive into the recipe and create a dessert that will leave everyone asking for seconds!
Ingredients
– 1 ½ cups graham cracker crumbs
– ½ cup unsalted butter, melted
– 1 cup sugar
– 4 packages (8 oz each) cream cheese, softened
– 1 teaspoon vanilla extract
– 4 large eggs
– 2 cups fresh blueberries
– ¼ cup lemon juice
– 1 tablespoon cornstarch
– ½ cup sour cream
Servings and Cooking Time
This blueberry cheesecake serves 8-10 people. Preparation time is about 20 minutes, with a cooking time of 1 hour and 10 minutes, plus chilling time of at least 4 hours.
Nutritional Value
Each serving (1 slice) contains approximately:
– Calories: 350
– Total Fat: 24g
– Saturated Fat: 14g
– Carbohydrates: 32g
– Sugars: 20g
– Protein: 6g
This nutritional information is based on one serving.
Step-by-Step Cooking Process
1. Preheat your oven to 325°F (163°C).
2. In a bowl, combine graham cracker crumbs and melted butter.
3. Press the mixture into the bottom of a 9-inch springform pan to create the crust.
4. In a large mixing bowl, beat the cream cheese until smooth.
5. Gradually add sugar and continue mixing until well combined.
6. Add vanilla extract and mix.
7. Add eggs one at a time, mixing on low speed.
8. In a separate bowl, mix blueberries, lemon juice, and cornstarch.
9. Fold the blueberry mixture into the cream cheese batter.
10. Pour the batter over the crust in the springform pan.
11. Bake for 70 minutes or until the center is set.
12. Turn off the oven and leave the cheesecake inside for 1 hour before cooling.
13. Chill in the refrigerator for at least 4 hours before serving.
Alternative Ingredients
You can substitute graham crackers with digestive biscuits or almond flour for a gluten-free option. Instead of cream cheese, use ricotta cheese for a lighter texture. Fresh blueberries can be replaced with other berries like raspberries or strawberries for a different flavor profile.
Serving and Pairings
This cheesecake pairs beautifully with a dollop of whipped cream, a sprinkle of lemon zest, or a drizzle of chocolate sauce. Serve it alongside a cup of coffee or tea for a delightful dessert experience.
Storage and Reheating
Store the blueberry cheesecake in the refrigerator, covered, for up to 5 days. It can also be frozen for up to 2 months. To reheat, allow it to thaw in the refrigerator overnight before serving.
Cooking Mistakes
- Overmixing the batter can lead to cracks in the cheesecake.
- Not letting the cheesecake cool slowly in the oven can cause it to crack.
- Using cold ingredients can result in a lumpy texture; always bring them to room temperature.
- Not greasing the pan can make it difficult to remove the cheesecake.
- Skipping the chilling step can affect the texture and flavor.
Helpful Tips
- Use a water bath for even baking.
- Top with fresh blueberries just before serving for a vibrant look.
- Let the cheesecake sit at room temperature for 15 minutes before slicing for easier cutting.
- Experiment with different fruit toppings for seasonal variations.
FAQs
Can I make blueberry cheesecake ahead of time?
Yes, blueberry cheesecake can be made a day in advance. Just ensure it is properly covered and refrigerated to maintain freshness.
How do I know when the cheesecake is done?
The cheesecake is done when the edges are set but the center still has a slight jiggle. It will firm up as it cools.
Can I use frozen blueberries?
Yes, frozen blueberries can be used, but make sure to thaw and drain them before adding to the batter to avoid excess moisture.
Is it necessary to use a springform pan?
While a springform pan is recommended for easy removal, you can use a regular pie dish; just be cautious when serving.
How should I serve blueberry cheesecake?
Serve it chilled, topped with whipped cream, and garnished with fresh blueberries or lemon slices for added flavor.
Conclusion
This blueberry cheesecake is a delightful dessert that combines creamy richness with the tartness of blueberries. Perfect for gatherings or a sweet treat at home, it’s sure to become a favorite in your dessert repertoire. Enjoy every bite!
Blueberry Cheesecake
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter melted
- 1 cup sugar
- 4 packages 8 oz each cream cheese, softened
- 1 teaspoon vanilla extract
- 4 large eggs
- 2 cups fresh blueberries
- ¼ cup lemon juice
- 1 tablespoon cornstarch
- ½ cup sour cream
Instructions
- Preheat your oven to 325°F (163°C).
- In a bowl, combine graham cracker crumbs and melted butter.
- Press the mixture into the bottom of a 9-inch springform pan to create the crust.
- In a large mixing bowl, beat the cream cheese until smooth.
- Gradually add sugar and continue mixing until well combined.
- Add vanilla extract and mix.
- Add eggs one at a time, mixing on low speed.
- In a separate bowl, mix blueberries, lemon juice, and cornstarch.
- Fold the blueberry mixture into the cream cheese batter.
- Pour the batter over the crust in the springform pan.
- Bake for 70 minutes or until the center is set.
- Turn off the oven and leave the cheesecake inside for 1 hour before cooling.
- Chill in the refrigerator for at least 4 hours before serving.
Nutrition
