Here’s a simple and delicious Blueberry Cheesecake recipe you can make at home:
Ingredients
For the crust:
- 1 ½ cups graham cracker crumbs
- ⅓ cup melted butter
- 2 tbsp sugar
For the filling:
- 16 oz (450 g) cream cheese, softened
- ½ cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream or heavy cream
For the blueberry topping:
- 1 cup fresh or frozen blueberries
- 2 tbsp sugar
- 1 tsp lemon juice
- 1 tsp cornstarch (optional, for thickening)
Instructions
- Prepare the crust:
- Preheat oven to 325°F (160°C).
- Mix graham cracker crumbs, melted butter, and sugar.
- Press into the bottom of a 9-inch springform pan. Bake 8–10 minutes. Let cool.
- Make the filling:
- Beat cream cheese and sugar until smooth.
- Add eggs one at a time, then mix in vanilla and sour cream.
- Pour over the cooled crust.
- Bake:
- Bake at 325°F (160°C) for 45–50 minutes until the center is almost set.
- Turn off the oven and let the cheesecake cool inside for 1 hour (prevents cracking).
- Prepare the blueberry topping:
- In a small saucepan, combine blueberries, sugar, lemon juice, and cornstarch.
- Cook over medium heat until thickened (about 5–7 minutes).
- Let cool slightly.
- Assemble and chill:
- Spread blueberry topping over the cheesecake.
- Chill in the fridge for at least 4 hours, preferably overnight.
- Serve:
- Slice and enjoy a creamy, fruity dessert!
💡 Tip: For an extra touch, you can swirl some blueberry sauce into the filling before baking for a marbled effect.
If you want, I can also give a no-bake version that’s quicker and just as creamy. Do you want me to do that?
