Baked Blueberry Cheesecake

Baked Blueberry Cheesecake is a rich, creamy dessert that combines the smooth texture of classic cheesecake with the sweet-tart flavor of fresh blueberries. This elegant treat features a buttery graham cracker crust, a luscious cream cheese filling, and a topping of juicy blueberries that add a burst of freshness. Baked to perfection, this cheesecake is ideal for special occasions or whenever you want to impress your guests with a show-stopping dessert. The balance of creamy and fruity flavors makes every bite indulgent yet refreshing, making it a crowd-pleaser.

Ingredients

For the crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup sugar
  • 1/2 cup unsalted butter, melted

For the filling:

  • 24 oz cream cheese, softened
  • 1 cup sugar
  • 1 tsp vanilla extract
  • 3 large eggs
  • 1/2 cup sour cream
  • 1/2 cup heavy cream

For the blueberry topping:

  • 2 cups fresh or frozen blueberries
  • 1/4 cup sugar
  • 1 tbsp lemon juice
  • 1 tbsp cornstarch
  • 2 tbsp water

Instructions

  1. Preheat the oven: Preheat your oven to 325°F (160°C) and grease a 9-inch springform pan.
  2. Prepare the crust: In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of the springform pan to form an even crust. Bake for 10 minutes, then set aside to cool.
  3. Make the filling: In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add the vanilla extract and beat in the eggs one at a time, mixing well after each addition. Stir in the sour cream and heavy cream until fully combined.
  4. Bake the cheesecake: Pour the cream cheese filling over the cooled crust. Bake for 55-65 minutes, or until the center is just set but still slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour.
  5. Prepare the blueberry topping: While the cheesecake cools, make the blueberry topping. In a small saucepan, combine the blueberries, sugar, and lemon juice. Cook over medium heat until the blueberries release their juices. In a separate bowl, mix the cornstarch and water, then stir it into the blueberry mixture. Cook until the mixture thickens, about 2-3 minutes. Remove from heat and let it cool.
  6. Cool and serve: Once the cheesecake has fully cooled, spoon the blueberry topping over the top. Refrigerate for at least 4 hours or overnight before serving.

This Baked Blueberry Cheesecake is the perfect combination of creamy richness and fruity sweetness, making it a decadent dessert that’s sure to impress!

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