FRESH BLUEBERRY CHEESECAKE
Fresh Blueberry Cheesecake is a delightful dessert that combines the creamy richness of cheesecake with the vibrant and fruity flavor of fresh blueberries. Here’s a recipe to make a delicious Fresh Blueberry Cheesecake:
Ingredients:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling:
- 4 (8-ounce) packages cream cheese, softened
- 1 1/4 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup all-purpose flour
- 1/2 cup sour cream
- 1/2 cup heavy cream
For the Blueberry Topping:
- 2 cups fresh blueberries
- 1/2 cup granulated sugar
- 1/4 cup water
- 2 tablespoons cornstarch
Instructions:
For the Crust:
- Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan.
- In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated with the butter.
- Press the crumb mixture into the bottom of the prepared springform pan to form an even crust.
- Bake the crust in the preheated oven for 10 minutes. Remove it and let it cool while you prepare the filling.
For the Cheesecake Filling:
- In a large mixing bowl, beat the softened cream cheese until it’s smooth and creamy.
- Add the granulated sugar and continue to beat until the mixture is well combined and smooth.
- Add the eggs, one at a time, beating well after each addition.
- Stir in the vanilla extract.
- Gently fold in the flour, sour cream, and heavy cream until the filling is smooth and well mixed.
- Pour the cheesecake filling over the baked graham cracker crust in the springform pan.
For the Blueberry Topping:
- In a saucepan, combine the fresh blueberries, granulated sugar, and water. Bring the mixture to a boil.
- In a separate small bowl, mix the cornstarch with a little water to create a smooth paste.
- Stir the cornstarch paste into the boiling blueberry mixture and continue to cook, stirring, until the mixture thickens into a sauce. This should take about 2-3 minutes.
- Remove the blueberry topping from the heat and let it cool slightly.
- Spoon the blueberry topping over the cheesecake filling, covering it evenly.
Baking the Cheesecake:
- Reduce the oven temperature to 300°F (150°C).
- Place the cheesecake in the oven and bake for 55-60 minutes, or until the edges are set, but the center still has a slight wobble.
- Turn off the oven, crack the oven door slightly, and let the cheesecake cool in the oven for 1 hour.
- Remove the cheesecake from the oven and refrigerate it for at least 4 hours or overnight to allow it to set.
- Once set, remove the cheesecake from the springform pan, slice, and serve your Fresh Blueberry Cheesecake. Enjoy!
The combination of creamy cheesecake and fresh blueberry topping is a delightful treat for any occasion.