Fresh Blueberry Cheesecake
Ingredients:
For the crust:
- 200 g (about 1 ½ cups) graham cracker crumbs or digestive biscuits
- 2 tablespoons sugar
- 90 g (6 tablespoons) unsalted butter, melted
For the filling:
- 600 g (about 3 cups) cream cheese, room temperature
- 150 g (¾ cup) granulated sugar
- 2 teaspoons vanilla extract
- 3 large eggs
- 200 ml (¾ cup + 1 tbsp) sour cream or heavy cream
- 1 tablespoon cornstarch (optional, for stability)
For the fresh blueberry topping:
- 300–400 g (2 cups) fresh blueberries
- 2 tablespoons sugar
- 2 tablespoons lemon juice
- 1 teaspoon cornstarch + 1 tablespoon water (for thickening)
Directions:
1. Preheat oven to 325°F (160°C). Grease a 23 cm (9-inch) springform pan and line the bottom with parchment paper.
2. In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until combined. Press the mixture firmly into the bottom of the prepared pan to form the crust. Chill in the fridge while preparing the filling.
3. In a large bowl, beat the cream cheese and sugar together until smooth and creamy.
4. Add the vanilla extract and mix well.
5. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
6. Mix in the sour cream (or heavy cream) and cornstarch until the batter is smooth and consistent.
7. Pour the filling over the chilled crust and smooth the top.
8. Bake for 50-60 minutes, or until the center is set but still slightly jiggly.
9. Turn off the oven, crack the oven door open, and let the cheesecake cool inside for 1 hour to prevent cracking.
10. Remove from oven and chill in the refrigerator for at least 4 hours, preferably overnight.
11. For the blueberry topping, combine the blueberries, sugar, and lemon juice in a small saucepan over medium heat.
12. Cook for 5-7 minutes until the berries release their juices and soften.
13. Mix cornstarch and water to make a slurry, then stir into the blueberry mixture.
14. Cook for another 1-2 minutes until thickened. Remove from heat and allow to cool completely.
15. Spoon the blueberry topping over the chilled cheesecake before serving.
Prep Time: 20 minutes | Cooking Time: 1 hour | Total Time: 6 hours 20 minutes
Kcal: 400 kcal | Servings: 10 servings
Tips:
Chill the crust before adding the filling to prevent sogginess.
Use room temperature cream cheese for a smoother, lump-free batter.