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Blueberry Cheesecake

A creamy and luscious Blueberry Cheesecake featuring a graham cracker crust, topped with fresh blueberries for a delightful contrast of flavors.
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 4 hours 30 minutes
Servings: 8 servings
Course: Baking, Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Crust
  • 1.5 cups graham cracker crumbs
  • 0.5 cups unsalted butter, melted
  • 0.25 cups sugar
Filling
  • 16 oz cream cheese, softened
  • 1 cups granulated sugar
  • 1 tsp vanilla extract
  • 3 large eggs
  • 1 cups fresh blueberries (plus more for topping)

Method
 

Preparation
  1. Preheat your oven to 325°F (160°C).
  2. In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar until well mixed.
  3. Press this mixture evenly into the bottom of a 9-inch springform pan. Bake for about 10 minutes, then allow it to cool.
Make the Filling
  1. In another mixing bowl, beat the softened cream cheese until smooth and creamy.
  2. Gradually add in the sugar, mixing until light and fluffy.
  3. Add the vanilla extract and eggs one at a time, mixing well after each addition.
Add the Blueberries
  1. Gently fold in the fresh blueberries last, ensuring they are evenly distributed throughout the batter.
Combine & Bake
  1. Pour the filling over the cooled graham cracker crust.
  2. Bake in the preheated oven for around 45-50 minutes or until the center is set but slightly jiggly.
  3. Turn off the oven and let the cheesecake rest inside for an hour.
Chill & Serve
  1. Once cooled, refrigerate the cheesecake for at least 4 hours, preferably overnight.
  2. When ready to serve, top with additional blueberries or a drizzle of honey for added flair.

Notes

For a lower-fat version, consider using reduced-fat cream cheese or Greek yogurt. Ensure all ingredients are at room temperature for a smoother batter. Cover and refrigerate leftovers for up to a week.