Fresh Blueberry Cheesecake
Introduction
deesviral shares a bakery-style dessert you can make at home. This Fresh Blueberry Cheesecake combines a crisp buttery crust, smooth cream cheese filling, and a glossy blueberry topping for a show-stopping treat.
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 the topping
300–400 g (2 cups) fresh blueberries
2 tablespoons sugar
2 tablespoons lemon juice
1 teaspoon cornstarch mixed with 1 tablespoon water
Preparation Steps
Make the crust:
Preheat oven to 170°C (340°F).
Mix crumbs, sugar, and melted butter until combined.
Press firmly into the base of a 23 cm / 9-inch springform pan.
Bake 10 minutes and set aside to cool.
Make the filling:
Reduce oven to 150°C (300°F).
Beat cream cheese and sugar until smooth.
Mix in vanilla, then add eggs one at a time.
Stir in sour cream or heavy cream, and cornstarch if using.
Pour filling into crust and smooth the surface.
Bake the cheesecake:
Bake for 50–60 minutes, until the center is just slightly wobbly.
Turn off oven, crack the door, and leave inside for 1 hour.
Refrigerate at least 4 hours or overnight.
Make the topping:
In a saucepan, cook blueberries, sugar, and lemon juice 5–8 minutes.
Stir in cornstarch slurry, cook 1–2 minutes until thick and shiny.
Cool completely before adding on top of chilled cheesecake.
Closing
Creamy, fruity, and elegant, this Fresh Blueberry Cheesecake is the perfect dessert for gatherings or special occasions. Follow deesviral for more recipes that combine classic flavors with simple steps