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Creamy Homemade Baked Blueberry Cheesecake

homemade baked blueberry cheesecake - featured image
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A creamy, velvety baked cheesecake topped with fresh or frozen blueberries, featuring a buttery graham cracker crust. Perfect for dessert, this recipe balances rich cream cheese filling with a fresh blueberry burst.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 10 full sheets)
  • 5 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar (optional)
  • 24 ounces (680 g) cream cheese, softened
  • ¾ cup granulated sugar
  • 3 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • ½ cup sour cream
  • 2 tablespoons all-purpose flour
  • 1 ½ cups fresh or frozen blueberries
  • 2 tablespoons granulated sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon cornstarch mixed with 1 tablespoon water (optional)

Instructions

  1. Preheat your oven to 325°F (163°C). Prepare the springform pan by lightly greasing the sides and bottom. Line the bottom with parchment paper for easier release.
  2. In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until the crumbs are evenly coated and feel like wet sand.
  3. Press the crust mixture firmly into the bottom of the springform pan. Use the back of a spoon or the bottom of a glass to create an even, compact layer. Bake for 10 minutes, then remove and let cool while you prepare the filling.
  4. In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes. Gradually add sugar and continue beating until combined and fluffy.
  5. Add eggs one at a time, beating well after each addition but do not overmix. Stir in vanilla extract, sour cream, and flour, mixing just until smooth.
  6. Pour the filling over the cooled crust and smooth the top with a spatula.
  7. Place the pan on the middle rack and bake for 50-60 minutes. The edges should be set, but the center will still jiggle slightly when gently shaken.
  8. Turn off the oven and leave the cheesecake inside for 1 hour to cool gradually.
  9. Remove the cheesecake from the oven and allow it to cool completely at room temperature, then chill in the refrigerator for at least 4 hours or overnight.
  10. In a small saucepan, combine blueberries, sugar, and lemon juice. Cook over medium heat until the berries release their juices and the mixture simmers, about 5-7 minutes. If thicker topping is desired, stir in the cornstarch slurry and cook for another 1-2 minutes until thickened. Let cool.
  11. Once the cheesecake is chilled, pour the blueberry topping evenly over the surface. Chill for an additional 30 minutes to let the topping set.
  12. Run a knife around the edge before unlocking the springform pan to prevent sticking. Slice with a hot, dry knife for clean cuts.

Notes

Use room temperature cream cheese, eggs, and sour cream for smooth batter. Avoid overmixing to prevent cracks. For ultra-smooth cheesecake, bake in a water bath. Let cheesecake cool gradually in the turned-off oven to avoid cracking. Dip knife in hot water and dry between slices for clean cuts. If cracks form, place a shallow pan of water on the lower rack during baking to create steam.

Nutrition

Keywords: blueberry cheesecake, baked cheesecake, homemade cheesecake, blueberry dessert, creamy cheesecake, easy cheesecake recipe, dessert recipe

Find it online: https://grubella.com/creamy-homemade-baked-blueberry-cheesecake-recipe-easy-and-perfect-for-dessert/