Blueberry Cheesecake
A smooth, dense cream cheese filling sits on a buttery graham cracker base, topped with a glossy blueberry sauce that adds a bright, slightly tart contrast. The cheesecake bakes in a water bath to prevent cracking, then chills overnight for the best texture. Budget about 1 hour of active prep plus overnight refrigeration.
Equipment
- Springform pan
- Mixing Bowl
- Electric Mixer
- Saucepan
- Rubber spatula
- Oven
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs preferably fresh
- ½ cup unsalted butter melted
- ¼ cup granulated sugar
For the Filling:
- 24 ounces cream cheese softened
- 1 cup granulated sugar
- 3 large eggs at room temperature
- 1 teaspoon vanilla extract pure
For the Topping:
- 2 cups fresh blueberries preferably organic
- ¼ cup granulated sugar
- ¼ cup water
- 1 tablespoon lemon juice freshly squeezed
Instructions
- Prepare the Crust: Preheat your oven to 325°F (165°C). In a mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar until well mixed. Firmly press the mixture into the bottom of a springform pan to form a crust. Bake for 10 minutes, then remove from the oven and let cool.
- Make the Filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add in the granulated sugar, continue beating until well blended. Add eggs one at a time, mixing on low speed after each just until blended. Stir in the vanilla extract. Pour the filling over the cooled crust.
- Bake the Cheesecake: Bake the cheesecake for approximately 50 minutes, or until the center is set and a slight jiggle remains in the center. Turn off the oven, open the door slightly, and allow the cheesecake to cool in the oven for 1 hour to prevent cracking. Then refrigerate for at least 4 hours or overnight.
- Prepare the Blueberry Topping: In a saucepan, combine the blueberries, granulated sugar, water, and lemon juice. Cook over medium heat, stirring occasionally, until the blueberries soften and release their juices, and the mixture slightly thickens. Let it cool before spreading over the cooled cheesecake.
Notes
- To prevent your cheesecake from cracking, ensure all ingredients are at room temperature before mixing.
Nutrition
Calories: 660kcalCarbohydrates: 60gProtein: 9gFat: 44gSaturated Fat: 25gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 0.5gCholesterol: 186mgSodium: 400mgPotassium: 201mgFiber: 1gSugar: 48gVitamin A: 1618IUVitamin C: 4mgCalcium: 112mgIron: 1mg
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