Description
This Light and Fresh Blueberry Cheesecake combines a crunchy graham cracker crust with a creamy, tangy cream cheese filling studded with fresh blueberries. Topped with a homemade blueberry syrup, this dessert is perfect for a refreshing treat that balances sweetness and vibrant fruit flavors.
Ingredients
Scale
Crust
- 1.5 cups Graham Cracker Crumbs
- 0.5 cup Unsalted Butter (melted)
Filling
- 16 ounces Cream Cheese (softened)
- 1 cup Sour Cream
- 0.75 cup Granulated Sugar
- 1 tablespoon Vanilla Bean Paste
- 2 tablespoons Lemon Juice
- 3 large Eggs
- 1.5 cups Fresh Blueberries (for folding into filling)
Topping
- 0.5 cup Fresh Blueberries
- 2 tablespoons Granulated Sugar
- 1 splash Water
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C) to prepare for baking the crust and cheesecake.
- Make Crust Mixture: In a medium mixing bowl, combine the graham cracker crumbs and melted unsalted butter. Mix until the crumbs are evenly coated with butter.
- Bake Crust: Press the mixture firmly into the bottom of a 9-inch springform pan. Bake the crust for 10 minutes, then remove and let it cool completely.
- Beat Cream Cheese: In a large mixing bowl, beat the softened cream cheese until smooth and creamy to create the cheesecake base.
- Add Sugar: Gradually add 0.75 cup granulated sugar to the cream cheese, mixing until well combined and smooth.
- Incorporate Sour Cream and Flavors: Add the sour cream, lemon juice, and vanilla bean paste to the mixture, blending until fully incorporated for balanced flavor and texture.
- Add Eggs: Add the eggs one at a time, mixing on low speed just until combined to avoid overmixing, which can cause cracks.
- Fold in Blueberries: Gently fold in 1.5 cups of fresh blueberries to distribute fruit evenly without breaking them.
- Pour Filling Over Crust: Pour the cheesecake filling onto the cooled crust and smooth the top with a spatula.
- Bake Cheesecake: Bake for 55 to 65 minutes until the edges are set but the center still jiggles slightly, indicating perfect doneness.
- Cool Gradually: Turn off the oven and crack the door open, allowing the cheesecake to cool gradually inside the oven to prevent cracking.
- Chill Cheesecake: After cooling for 1 hour at room temperature, refrigerate the cheesecake for at least 4 hours or until fully chilled and set.
- Prepare Blueberry Topping: In a small saucepan, simmer 0.5 cup fresh blueberries with 2 tablespoons granulated sugar and a splash of water until the berries break down and the mixture becomes syrupy.
- Serve: Drizzle the blueberry syrup over the chilled cheesecake before serving for a beautiful and flavorful finish.
Notes
- The cheesecake should have a slight jiggle in the center when done baking to ensure a creamy texture.
- Cooling gradually in the oven helps prevent cracks on the cheesecake surface.
- Use fresh blueberries for best texture and flavor both inside the cake and in the topping.
- A 9-inch springform pan is recommended to easily remove the cheesecake.
- For a more intense blueberry flavor, try macerating the berries with a little lemon zest before folding into the filling.