Fresh Blueberry Cheesecake
Creamy, tangy, and studded with juicy summer blueberries, this Fresh Blueberry Cheesecake is the kind of dessert that makes every gathering feel special.
Servings: 8 servings
Equipment
- Mixing Bowl
- Springform Pan
- Mixer
Ingredients
Crust Ingredients
- 1.5 cups Graham cracker crumbs Finely crushed
- 0.25 cup Granulated sugar
- 0.5 cup Unsalted butter Melted
Filling Ingredients
- 24 ounces Cream cheese Softened to room temperature
- 1 cup Granulated sugar
- 2 cups Fresh blueberries Rinsed and patted dry
- 1 teaspoon Vanilla extract
- 3 large Eggs Room temperature
- 1 tablespoon Lemon juice Freshly squeezed
Instructions
- Preheat your oven to 325°F (163°C).
- In a bowl, mix the graham cracker crumbs with 1/4 cup of granulated sugar and melted butter until combined. Press into a 9-inch springform pan.
- In a large mixing bowl, beat softened cream cheese and 1 cup granulated sugar until smooth.
- Add vanilla extract, lemon juice, and eggs one at a time, blending well after each addition.
- Gently fold in the fresh blueberries.
- Pour the filling over the prepared crust. Bake for 55-60 minutes, until the center is set with a slight jiggle.
- Turn off the oven and leave the door slightly open to cool the cheesecake for about an hour.
- Refrigerate for at least 4 hours, or overnight, before serving.
Notes
Use room-temperature cream cheese and eggs to avoid lumps. Don’t overbeat after adding the eggs to prevent cracks.