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Blueberry Cheesecake

A delightful dessert combining creamy cheesecake with sweet and tangy blueberries, perfect for any occasion.
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Prep Time 25 minutes
Cook Time 1 hour
Total Time 4 hours 25 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Crust
  • 1 1/2 cups graham cracker crumbs
  • 1/3 cup sugar
  • 1/2 cup butter, melted
Filling
  • 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

Method
 

Preparation
  1. Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan.
  2. 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.
  3. 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.
  4. Pour the batter over the crust in the springform pan.
Baking
  1. Bake for 55-60 minutes, or until the center is set.
Topping
  1. In a small saucepan over low heat, combine blueberries and blueberry jam. Stir until warm and well combined.
  2. Once the cheesecake has cooled, spread the blueberry mixture on top.
  3. Chill for at least 4 hours or overnight before serving.

Notes

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.