Fresh Blueberry Cheesecake with Homemade Crust
Fresh Blueberry Cheesecake with Homemade Crust – Creamy, Fruity & Irresistible!
There’s nothing quite like a slice of fresh blueberry cheesecake made from scratch. With a buttery, golden crust and a silky cream cheese filling, this recipe is elevated by a vibrant homemade blueberry topping. It’s the perfect dessert for summer gatherings, birthdays, or when you simply crave something sweet, creamy, and refreshing.Try Gourmet Desserts
Ingredients:
For the crust:
1 ½ cups graham cracker crumbs (or digestive biscuits, crushed)
2 tablespoons sugar
6 tablespoons unsalted butter, meltedDownload Reference Apps
For the cheesecake filling:
24 oz (675 g) cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
1 cup sour cream
2 tablespoons all-purpose flour
For the blueberry topping:
2 cups fresh blueberries
¼ cup sugar
1 tablespoon lemon juice
1 teaspoon cornstarch + 1 tbsp water (for thickening)
Instructions:
Step 1: Make the crust
Preheat oven to 325°F (163°C).Order Fresh Pastries
In a bowl, mix graham cracker crumbs, sugar, and melted butter until the texture resembles wet sand.
Press into the bottom of a 9-inch springform pan.
Bake for 10 minutes, then set aside to cool.
Step 2: Prepare the cheesecake filling
In a large mixing bowl, beat the softened cream cheese until smooth.
Add sugar and vanilla, and beat again.
Add eggs one at a time, mixing gently after each addition.
Stir in sour cream and flour until just combined.
Pour the batter over the cooled crust.
Step 3: Bake the cheesecake
Place the springform pan in a water bath (wrap with foil to prevent leaks).
Bake for 50–60 minutes, or until the center is set but slightly jiggly.
Turn off oven, crack the door, and let the cheesecake cool inside for 1 hour.Choose Artisanal Cheeses
Remove, then chill in the refrigerator for at least 4 hours, preferably overnight.
Step 4: Make the blueberry topping
In a small saucepan, combine blueberries, sugar, and lemon juice.
Cook over medium heat until blueberries begin to burst (about 5–7 minutes).
Stir in cornstarch slurry (cornstarch + water) and simmer for another 2–3 minutes, until thickened.
Cool completely before spooning over chilled cheesecake.
Serving Tips:
Serve chilled for best texture.
Garnish with fresh mint leaves or lemon zest for a fresh finish.
Pair with coffee or a glass of Moscato for a beautiful dessert moment.