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Blueberry Cheesecake

A creamy and luscious dessert featuring a buttery crust topped with fresh blueberries, perfect for impressing guests.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 3 hours 55 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.75 cups graham cracker crumbs
  • 0.5 cups unsalted butter, melted
  • 0.25 cups granulated sugar
For the filling
  • 2 packages (8 oz) cream cheese, softened
  • 0.75 cups granulated sugar
  • 1 tsp vanilla extract
  • 2 large eggs
  • 1 tbsp lemon juice
  • 1 cups fresh blueberries
For the topping
  • 1 cups fresh blueberries for garnish
  • Optional: powdered sugar for dusting

Method
 

Preparation
  1. In a bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until it resembles wet sand.
  2. Press the mixture evenly into the bottom of a 9-inch springform pan.
  3. Bake at 350°F (175°C) for about 5-7 minutes until lightly golden. Let cool.
Filling
  1. In a large mixing bowl, beat together the softened cream cheese and sugar until smooth.
  2. Add the vanilla extract and lemon juice, mixing until fully incorporated.
  3. Gradually add eggs, one at a time, mixing just until combined. Be careful not to over mix.
  4. Gently fold in the fresh blueberries into the cream cheese mixture.
  5. Pour the filling over the cooled crust.
Baking and Chilling
  1. Bake in a preheated oven at 325°F (160°C) for 45-50 minutes or until the center is set.
  2. Remove from the oven and let cool at room temperature.
  3. Refrigerate the cheesecake for at least 4 hours before serving (or overnight for best results).
Serving
  1. Top with fresh blueberries and a dusting of powdered sugar if desired.
  2. Slice it up and enjoy!

Notes

Use room temperature ingredients for easy mixing. Avoid overbaking; the cheesecake should have a slight jiggle in the center when done. Use fresh blueberries for the best taste.