Why Make This Recipe
Blueberry cheesecake is a delightful dessert that combines the creamy texture of cheesecake with the sweet and tangy flavor of blueberries. This recipe is perfect for any occasion, whether it’s a birthday party, holiday gathering, or just a family dinner. The vibrant blueberries add an appealing color and a burst of flavor, making this cheesecake not only tasty but also visually impressive.
How to Make Blueberry Cheesecake
Ingredients:
- 1 1/2 cups graham cracker crumbs
- 1/3 cup sugar
- 1/2 cup butter, melted
- 4 packages (8 ounces each) cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 2 cups fresh blueberries
- 1/3 cup blueberry jam
Directions:
- Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan.
- In a bowl, mix graham cracker crumbs, 1/3 cup sugar, and melted butter until well combined. Press this mixture into the bottom of the prepared pan.
- In a large bowl, beat the cream cheese until it is smooth. Gradually add 1 cup sugar and vanilla, mixing well. Add the eggs one at a time, mixing just until incorporated.
- Pour the batter over the crust in the springform pan.
- Bake for 55-60 minutes, or until the center is set.
- In a small saucepan over low heat, combine blueberries and blueberry jam. Stir until warm and well combined.
- Once the cheesecake has cooled, spread the blueberry mixture on top.
- Chill for at least 4 hours or overnight before serving.
How to Serve Blueberry Cheesecake
Serve blueberry cheesecake chilled. You can slice it using a sharp knife for clean cuts. It is great on its own but pairs nicely with whipped cream or an extra sprinkle of fresh blueberries on top.
How to Store Blueberry Cheesecake
Store any leftover blueberry cheesecake in the refrigerator. Cover it with plastic wrap or place it in an airtight container. The cheesecake will keep well for about 3 to 5 days.
Tips to Make Blueberry Cheesecake
- Make sure the cream cheese is softened to room temperature for easier mixing.
- For a smoother batter, beat the cream cheese well before adding other ingredients.
- Be careful not to over-bake the cheesecake, as it can crack. The center should be slightly jiggly when you take it out of the oven.
- If you’re short on time, you can make the cheesecake a day in advance.
Variation
You can change things up by adding a lemon zest for a refreshing twist or using different fruit toppings, such as strawberries or raspberries, if you prefer something other than blueberries.
FAQs
1. Can I use frozen blueberries?
Yes, you can use frozen blueberries. Just make sure to thaw and drain them before using, as excess moisture can affect the cheesecake’s texture.
2. Can I make mini blueberry cheesecakes?
Absolutely! Just use a muffin tin instead of a springform pan. Adjust the baking time to about 20-25 minutes, checking for doneness.
3. What if my cheesecake cracks?
A slight crack can happen if the cheesecake is overbaked or if it cools too quickly. To prevent this, you can bake it in a water bath or leave it in the oven with the door slightly open after baking to cool gradually.
Blueberry Cheesecake
Ingredients
Method
- Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan.
- In a bowl, mix graham cracker crumbs, 1/3 cup sugar, and melted butter until well combined. Press this mixture into the bottom of the prepared pan.
- In a large bowl, beat the cream cheese until it is smooth. Gradually add 1 cup sugar and vanilla, mixing well. Add the eggs one at a time, mixing just until incorporated.
- Pour the batter over the crust in the springform pan.
- Bake for 55-60 minutes, or until the center is set.
- In a small saucepan over low heat, combine blueberries and blueberry jam. Stir until warm and well combined.
- Once the cheesecake has cooled, spread the blueberry mixture on top.
- Chill for at least 4 hours or overnight before serving.
