Few desserts can match the timeless charm of a well-made cheesecake, and this Blueberry Cheesecake brings a fresh twist to the beloved classic. Rich, creamy, and delightfully smooth, each bite melts in your mouth with just the right amount of sweetness. The graham cracker crust offers a light crunch that complements the velvety texture of the cheesecake filling. Fresh blueberries add a burst of flavor and a touch of tartness, balancing the richness of the cream cheese perfectly. Whether you’re making this for a special occasion or a weekend indulgence, this dessert is sure to impress anyone who takes a slice. It’s surprisingly easy to make—even if you’re new to baking. The ingredients are simple and familiar, and the process is straightforward. With some chilling time in the fridge, you’ll have a beautifully set cheesecake that slices cleanly and looks just as good as it tastes. The light sugar sprinkle on top before serving adds a final touch of sparkle. Serve it chilled and enjoy the contrast between the cold creaminess and bright blueberries. It’s a bakery-worthy dessert right from your own oven.
Servings: Makes 8 slices
Ingredients
1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/3 cup melted butter
16 oz cream cheese, softened
3/4 cup sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
2 large eggs
1 cup fresh blueberries
2 tablespoons sugar (for topping)
Instructions
Preheat the oven to 350°F (180°C). In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture into the bottom of a 9-inch springform pan to form a firm crust. In a separate bowl, beat the softened cream cheese until smooth. Add 3/4 cup sugar, flour, and vanilla extract. Mix until fully incorporated. Add eggs one at a time, mixing after each until just combined. Gently fold in the blueberries. Pour the mixture over the prepared crust. Bake for 45–50 minutes, or until the edges are firm and the center has a slight wobble. Allow the cheesecake to cool at room temperature before transferring to the refrigerator for at least 4 hours or overnight. Before serving, sprinkle the top with the remaining 2 tablespoons of sugar. Slice and enjoy chilled.
Nutritional and Dietary Notes
This cheesecake is rich in dairy, providing protein and calcium through the cream cheese and eggs. The blueberries contribute antioxidants and natural sweetness. It is high in fat and sugar, so it’s best enjoyed in moderation. This recipe contains gluten, dairy, and eggs, making it unsuitable for vegans or those with lactose or gluten intolerance.
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