Fresh Blueberry Cheesecake

Fresh Blueberry Cheesecake is a delightful dessert featuring a creamy, rich cheesecake topped with a sweet and tangy blueberry sauce. It’s perfect for summer or any time you want a refreshing and elegant treat. Here’s how to make it:

Ingredients:

For the Crust:

• 1 1/2 cups graham cracker crumbs (about 12-14 graham crackers)
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

For the Cheesecake Filling:

• 4 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 4 large eggs
• 1 cup sour cream
• 1 cup heavy cream

For the Blueberry Topping:

• 2 cups fresh blueberries
• 1/2 cup granulated sugar
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)

Instructions:

1. Prepare the Crust:
   • Preheat your oven to 325°F (163°C).
   • In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated.
   • Press the mixture into the bottom of a 9-inch springform pan to form an even layer.
   • Bake the crust for 8-10 minutes, then remove from the oven and set aside to cool slightly.
2. Prepare the Cheesecake Filling:
   • In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
   • Gradually add the sugar and beat until well combined.
   • Add the vanilla extract and mix well.
   • Add the eggs one at a time, beating well after each addition.
   • Mix in the sour cream and heavy cream until smooth and fully incorporated.
   • Pour the cheesecake filling over the prepared crust in the springform pan.
3. Bake the Cheesecake:
   • Place the springform pan on a baking sheet and bake for 55-65 minutes, or until the center is set but still slightly jiggly. The edges should be firm and slightly puffed.
   • Turn off the oven and crack the oven door slightly. Let the cheesecake cool in the oven for 1 hour to prevent cracking.
   • Remove the cheesecake from the oven and refrigerate for at least 4 hours, or preferably overnight, to fully set.
4. Prepare the Blueberry Topping:
   • In a medium saucepan, combine the fresh blueberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the blueberries release their juices and the mixture starts to simmer.
   • Stir in the cornstarch slurry and cook for an additional 2-3 minutes until the sauce thickens.
   • Remove from heat and let it cool to room temperature.
5. Assemble the Cheesecake:
   • Once the cheesecake has fully set, remove it from the springform pan.
   • Spread the cooled blueberry topping evenly over the top of the cheesecake.
6. Serve:
   • Slice the cheesecake and serve chilled. Enjoy with additional fresh blueberries or a dollop of whipped cream if desired.

Tips:

• To ensure a smooth filling, make sure the cream cheese is fully softened before mixing.
• For a richer cheesecake, you can use full-fat sour cream and heavy cream.
• If you prefer a less sweet topping, adjust the amount of sugar to your taste.

Fresh Blueberry Cheesecake is a luscious and impressive dessert that’s perfect for special occasions or just a sweet treat to enjoy with family and friends.