Indulge in the luscious combination of creamy cheesecake and juicy blueberries with our tantalizing blueberry cheesecake recipe. This dessert masterpiece features a buttery graham cracker crust, a velvety cream cheese filling, and a generous layer of vibrant blueberry preserves. Each bite delivers a harmonious blend of flavors that will leave you craving for more. Whether you’re planning a special occasion or simply want to treat yourself to a delectable dessert, our homemade blueberry cheesecake is a surefire crowd-pleaser. Follow our step-by-step instructions to create this irresistible sweet delight and get ready to savor the heavenly taste of blueberries and cheesecake in every forkful.
Ingredients:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 3 cups cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 eggs
- 1 cup sour cream
- 2 cups fresh blueberries
- 1/2 cup blueberry preserves or jam
Instructions:
- Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and set it aside.
- In a bowl, combine the graham cracker crumbs and melted butter. Mix until the crumbs are evenly coated. Press the mixture into the bottom of the prepared springform pan to form the crust. Make sure it’s compact and even.
- In a large mixing bowl, beat the cream cheese until smooth and creamy. Add the sugar and vanilla extract, and continue beating until well combined. Add the eggs, one at a time, beating well after each addition. Finally, mix in the sour cream until the batter is smooth.
- Pour half of the cream cheese batter into the springform pan over the crust. Spread it evenly.
- In a separate bowl, gently toss the fresh blueberries with the blueberry preserves or jam. Spread this blueberry mixture evenly over the layer of cream cheese batter in the pan.
- Pour the remaining cream cheese batter over the blueberry layer. Smooth the top with a spatula.
- Place the springform pan in the preheated oven and bake for about 1 hour, or until the edges are set and the center is slightly jiggly.
- Turn off the oven and leave the cheesecake inside with the door slightly ajar for about 1 hour. This helps prevent cracking.
- Remove the cheesecake from the oven and allow it to cool completely at room temperature. Once cooled, refrigerate for at least 4 hours, preferably overnight, to set.
- Before serving, run a knife around the edges of the pan to loosen the cheesecake. Carefully remove the sides of the springform pan.
- Serve chilled and garnish with fresh blueberries, if desired. Enjoy!
This recipe will give you a creamy and delicious blueberry cheesecake that’s sure to impress your guests or satisfy your sweet tooth. Enjoy!
