Easy Blueberry Cheesecake

Blueberry cheesecake brings together sweet, creamy, and fresh tastes in the best way. The smooth filling made from cream cheese gets a nice lift from juicy blueberries. You'll love how the crunchy graham cracker base goes with the fluffy middle. Anyone can tackle this one, whether you've baked a bunch or it's your first time.

INGREDIENTS

• Lemon juice: 1 tbsp, adds some bright tang to your blueberry topper
• Sugar (for topping): ¼ cup, sweetens up the blueberry finish
• Blueberries (for topping): 1 cup, pile these on top for extra juiciness
• Fresh or frozen blueberries: 1 cup, fold these berries into the creamy middle
• Sour cream: 1 cup, brings a gentle tang to the mix
• Eggs: 2 large, cracked in one by one
• Vanilla extract: 1 tsp, for a little lovely aroma
• Sugar (for filling): 1 cup, gets your cheesecake just sweet enough
• Cream cheese: Two 8 oz packs, left out to soften
• Unsalted butter: ½ cup, melted so you can squish the crust together
• Sugar (for crust): ¼ cup, for a gentle sweet hit
• Graham cracker crumbs: 1 ½ cups, crush 'em fine for a snappy base

INSTRUCTIONS

Step 7:

Take your cheesecake out of the pan, spoon the blueberry sauce over the top, and dig in.

Step 6:

For the topping, toss 1 cup blueberries, lemon juice, and that extra sugar in a pot. Warm it up on medium till the berries go soft and juicy. Let it cool off.

Step 5:

When it's done, let it cool right on the counter. Then chill in the fridge at least four hours, or overnight if you can.

Step 4:

Pour all that filling into the pan over your crust. Bake for about 55-60 minutes, so the middle isn't jiggly anymore.

Step 3:

Whip softened cream cheese till smooth. Slowly toss in sugar and vanilla. Mix in eggs—one, then the next—don't overbeat. Add sour cream and stir in berries gently.

Step 2:

Blend the graham cracker crumbs with the melted butter and sugar. Press this firmly into a 9-inch springform pan's bottom.

Step 1:

Fire up your oven to 325°F (160°C).

Serving and Storage Tips

• Keep leftovers in a covered dish in the fridge—they'll be good for about three days.
• Serve cold—the taste is richer and the slices stay put.

Helpful Notes

• Don’t forget to bring everything to room temp first for the creamiest middle.
• For frozen blueberries, let them thaw and pat out the extra juice before mixing in.

Pointers from Top Chefs

• Pro move: Sprinkle a little salt in your crust blend to bump up the flavors.

The Ideal Blueberry Cheesecake

Getting your blueberry cheesecake just right means making each part balance. You want the creamy filling, sweet berries, and that buttery base to bounce off each other. Like things extra sweet or a bit sharp? Tweak your topping until you love it.

Switching Up Cheesecake Flavors

You can totally trade blueberries for strawberries, cherries, or raspberries if that’s your thing. Wanna try something different on the bottom? Use vanilla wafers or digestive cookies for a brand new finish.

FAQs

Can I use frozen blueberries in the mix?

No problem—just make sure they’re thawed out and not watery before tossing them in.

How do I keep the top from cracking?

The best trick is to use soft cream cheese and don’t go wild mixing the batter. That keeps air bubbles away, so the top stays smooth.

Is it okay to freeze this dessert?

Yep, you can stash it in the freezer for up to two months without the fruit topping. When you’re ready to eat, thaw in the fridge.

How can I get clean slices?

Heat up a sharp knife under hot water, wipe dry, then cut. Wipe between slices for the neatest results.

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Summary

A buttery crust covered in a rich, creamy filling and topped with a sweet burst of blueberries. This dessert starts with an easy crust of crumbs, sugar, and melted butter. The cheesecake mix gets its tangy goodness from cream cheese, sugar, vanilla, sour cream, and eggs. After baking and chilling, it’s topped with a delicious mix of blueberries, sugar, and lemon for a fruity finish. A must-try for anyone who loves indulgent desserts with a fruity twist!