Fresh Blueberry Cheesecake
Creamy, tangy, and studded with juicy blueberries, this Fresh Blueberry Cheesecake is the kind of dessert that makes any gathering feel special.
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Servings: 8 servings
Equipment
- 9-inch Springform Pan
- Mixing Bowl
- Spatula
Ingredients
Crust
- 1.5 cups Graham cracker crumbs
- 0.25 cup Granulated sugar
- 0.5 cup Unsalted butter, melted
Filling
- 24 ounces Cream cheese, softened
- 1 cup Granulated sugar
- 2 cups Fresh blueberries
- 1 teaspoon Vanilla extract
- 3 large Eggs
- 1 tablespoon Lemon juice
Instructions
- Preheat your oven to 325°F (163°C). Greasing the pan lightly isn't necessary with a springform pan but lining the bottom with parchment helps for easy release.
- In a bowl, mix the graham cracker crumbs with 1/4 cup of granulated sugar and melted butter until combined. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Chill the crust in the fridge while you prepare the filling.
- In a large mixing bowl, beat the softened cream cheese and 1 cup granulated sugar until smooth and lump-free. Add vanilla extract, lemon juice, and eggs one at a time, blending well after each addition.
- Gently fold in the fresh blueberries with a spatula. Be careful not to smash them.
- Pour the filling over the prepared crust. Smooth the top with a spatula. Bake for 55-60 minutes, until the center is set with a slight jiggle when you gently shake the pan.
- Turn off the oven and leave the door slightly ajar to cool the cheesecake for about an hour. After an hour, remove from the oven and let cool to room temperature.
- Refrigerate for at least 4 hours, or overnight, before serving. Release the springform, transfer to a serving plate, and slice with a sharp knife dipped in hot water for clean cuts.
Notes
Store leftover cheesecake covered in the refrigerator for up to 4 days. For longer storage, freeze individual slices wrapped in plastic and foil for up to 2 months.