Fresh Blueberry Cheesecake with a homemade crust

Fresh Blueberry Cheesecake with a homemade crust

Here’s a recipe for a delicious Fresh Blueberry Cheesecake with a homemade crust:

Ingredients:

For the Crust:

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

For the Cheesecake Filling:

• 4 packages (32 ounces) cream cheese, softened
• 1 1/4 cups granulated sugar
• 1 teaspoon vanilla extract
• 4 large eggs
• 1 cup sour cream
• 1 cup fresh blueberries, washed and dried

For the Blueberry Topping:

• 2 cups fresh blueberries
• 1/2 cup granulated sugar
• 2 tablespoons lemon juice
• 1 tablespoon cornstarch mixed with 2 tablespoons water

Instructions:

For the Crust:

1. Preheat the Oven: Preheat your oven to 325°F (163°C).
2. Prepare the Crust: In a bowl, combine graham cracker crumbs, melted butter, and sugar. Press the mixture into the bottom of a 9-inch springform pan. Bake the crust in the preheated oven for 10 minutes. Allow it to cool while preparing the filling.

For the Cheesecake Filling:

1. Prepare the Filling: In a large mixing bowl, beat the cream cheese until smooth. Add the sugar and vanilla extract, and continue to beat until well combined.
2. Add Eggs: Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
3. Add Sour Cream: Stir in the sour cream until the batter is smooth and creamy.
4. Fold in Blueberries: Gently fold in the fresh blueberries.
5. Pour into Crust: Pour the cheesecake filling over the prepared crust in the springform pan, spreading it evenly.
6. Bake: Bake in the preheated oven for 60-70 minutes or until the center is set and the top is lightly golden. The edges should be slightly pulling away from the sides of the pan.
7. Cool: Allow the cheesecake to cool in the pan for about 1 hour, then refrigerate for at least 4 hours or overnight.

For the Blueberry Topping:

1. Prepare Blueberry Topping: In a saucepan, combine blueberries, sugar, and lemon juice. Cook over medium heat until the blueberries burst and release their juices.
2. Thicken the Sauce: Mix cornstarch with water and add it to the blueberry mixture. Stir well and continue to cook until the sauce thickens. Remove from heat and let it cool.
3. Top the Cheesecake: Once the cheesecake is fully chilled, spread the blueberry topping over the surface.
4. Serve: Release the springform pan sides, slice the cheesecake, and serve chilled.

Enjoy your Fresh Blueberry Cheesecake with Homemade Crust! It’s a delightful dessert with a perfect balance of creamy cheesecake and sweet, tangy blueberry topping.

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Enjoy this meal.