Here’s a delicious Fresh Blueberry Cheesecake recipe — creamy, tangy, and topped with a glossy blueberry topping. Perfect for spring or summer gatherings.
🍰 Fresh Blueberry Cheesecake
🧁 Ingredients:
For the crust:
- 1 ½ cups graham cracker crumbs
- 2 tbsp sugar
- 6 tbsp unsalted butter, melted
For the cheesecake filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1 cup sour cream
- Zest of 1 lemon (optional for brightness)
For the blueberry topping:
- 2 cups fresh blueberries
- ⅓ cup sugar
- 1 tbsp cornstarch
- 2 tbsp lemon juice
- 2 tbsp water
🧑🍳 Directions:
1. Prepare the crust:
- Preheat oven to 325°F (163°C).
- Mix graham cracker crumbs, sugar, and melted butter in a bowl.
- Press the mixture into the bottom of a 9-inch springform pan.
- Bake for 8–10 minutes. Let cool.
2. Make the filling:
- In a large bowl, beat cream cheese until smooth.
- Add sugar and vanilla; mix well.
- Beat in eggs, one at a time, just until blended.
- Stir in sour cream and lemon zest.
- Pour the mixture over the cooled crust.
3. Bake:
- Bake for 50–60 minutes, until the center is almost set.
- Turn off oven, crack door open, and let cheesecake cool inside for 1 hour.
- Refrigerate for at least 4 hours or overnight.
4. Prepare blueberry topping:
- In a small saucepan, combine 1 cup of blueberries, sugar, cornstarch, lemon juice, and water.
- Cook over medium heat, stirring frequently, until mixture thickens and blueberries burst (5–7 minutes).
- Stir in remaining blueberries. Let cool completely.
5. Assemble and serve:
- Spoon cooled blueberry topping over chilled cheesecake.
- Slice and enjoy!
Would you like a no-bake version or gluten-free crust alternative as well?