Experience the delightful combination of creamy cheesecake and fresh blueberries in this easy-to-follow recipe. Perfect for summer gatherings or a cozy night in, this blueberry cheesecake will impress your family and friends. The buttery crust, smooth filling, and vibrant topping create a visually stunning and delicious dessert that’s sure to be a hit. Let’s dive into how to make this luscious treat!
Ingredients
– 1 ½ cups graham cracker crumbs
– ½ cup unsalted butter, melted
– 2 cups cream cheese, softened
– 1 cup sugar
– 1 teaspoon vanilla extract
– 3 large eggs
– 2 cups fresh blueberries
– 1 tablespoon lemon juice
– 1 cup sour cream
– ¼ cup powdered sugar
Servings and Cooking Time
This recipe yields 8 servings. Preparation time is approximately 20 minutes, and cooking time is around 1 hour, plus chilling time.
Nutritional Value
Each serving (1 slice, approximately 1/8 of the cheesecake) contains about 360 calories, 24g fat, 28g carbs, 5g protein, and 2g fiber. This is a delightful treat that balances indulgence with a touch of nutrition.
Step-by-Step Cooking Process
1. Preheat your oven to 325°F (160°C).
2. In a bowl, combine graham cracker crumbs and melted butter.
3. Press the mixture into the bottom of a 9-inch springform pan.
4. Bake the crust for 10 minutes, then let it cool.
5. In a large mixing bowl, beat the cream cheese until smooth.
6. Add sugar and vanilla extract, mixing until creamy.
7. Incorporate eggs, one at a time, mixing well after each addition.
8. Fold in the blueberries and lemon juice gently.
9. Pour the cheesecake batter over the cooled crust.
10. Bake for about 50-60 minutes or until the center is set but slightly jiggly.
11. Remove from the oven and let it cool completely.
12. Refrigerate for at least 4 hours before serving.
Alternative Ingredients
You can substitute graham crackers with digestive biscuits for a different flavor. Additionally, Greek yogurt can replace sour cream for a healthier option, and frozen blueberries can be used if fresh ones are not available.
Serving and Pairings
This blueberry cheesecake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. It can also be enjoyed with a cup of coffee or tea, making it a perfect dessert for any occasion.
Storage and Reheating
Store the cheesecake in an airtight container in the refrigerator for up to 5 days. It can be frozen for up to 3 months; just ensure it’s tightly wrapped. Thaw in the fridge overnight before serving.
Cooking Mistakes
- Using cold cream cheese can lead to lumps; always soften it first.
- Don’t overmix the batter; mix just until combined to avoid cracks.
- Ensure the cheesecake is fully cooled before refrigerating.
- A springform pan is essential for easy removal.
- Overbaking can make the cheesecake dry; check for doneness carefully.
- Letting it chill long enough is crucial for the best texture.
- Don’t skip the lemon juice; it balances the sweetness!
Helpful Tips
- Use fresh blueberries for the best flavor and presentation.
- Consider adding a blueberry compote on top for extra taste.
- For a twist, incorporate lemon zest into the batter.
- Always pre-bake the crust to prevent sogginess.
FAQs
Can I make blueberry cheesecake ahead of time?
Yes, blueberry cheesecake can be made a day in advance. In fact, it often tastes better after chilling overnight, as the flavors meld together beautifully.
What can I use instead of sour cream?
Greek yogurt is a great alternative to sour cream, providing a similar tangy flavor while adding extra protein.
How do I prevent cracks in my cheesecake?
To prevent cracks, avoid overmixing the batter, bake at a lower temperature, and let the cheesecake cool gradually in the oven with the door slightly ajar.
Can I use frozen blueberries?
Yes, frozen blueberries can be used; just make sure to thaw and drain them before adding to the batter to avoid excess moisture.
What do I do if my cheesecake is too soft?
If your cheesecake is too soft, it may not have set properly. Ensure it has chilled long enough in the refrigerator, and consider adding more cream cheese next time for a firmer texture.
Conclusion
Blueberry cheesecake is a delightful dessert that combines creamy texture with fruity freshness. Perfect for any occasion, this recipe is easy to follow and sure to impress. Enjoy every bite of this luscious treat with friends and family!
Blueberry Cheesecake
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter melted
- 2 cups cream cheese softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 2 cups fresh blueberries
- 1 tablespoon lemon juice
- 1 cup sour cream
- ¼ cup powdered sugar
Instructions
- Preheat your oven to 325°F (160°C).
- In a bowl, combine graham cracker crumbs and melted butter.
- Press the mixture into the bottom of a 9-inch springform pan.
- Bake the crust for 10 minutes, then let it cool.
- In a large mixing bowl, beat the cream cheese until smooth.
- Add sugar and vanilla extract, mixing until creamy.
- Incorporate eggs, one at a time, mixing well after each addition.
- Fold in the blueberries and lemon juice gently.
- Pour the cheesecake batter over the cooled crust.
- Bake for about 50-60 minutes or until the center is set but slightly jiggly.
- Remove from the oven and let it cool completely.
- Refrigerate for at least 4 hours before serving.
Nutrition
