Blueberry cheesecake is a delicious and classic dessert that is loved by many. It is the perfect combination of creamy and tangy cheesecake with sweet and juicy blueberries. Making a blueberry cheesecake is not only simple but also a great way to impress your guests. To start, make a crust out of crushed graham crackers and butter, and press it into the bottom of a springform pan. Then, mix together cream cheese, sugar, and vanilla extract, and pour the mixture over the crust. Bake the cheesecake in the oven until it is set, and let it cool completely before topping it with a blueberry sauce made from fresh or frozen blueberries. This dessert is perfect for any occasion, from birthdays to holidays, and is sure to be a crowd-pleaser.
When it comes to finding the perfect dessert for any occasion, blueberry cheesecake is always a winner. Not only is it delicious, but it is also visually stunning, with the bright purple-blue color of the blueberries contrasting with the creamy white of the cheesecake. In addition, this dessert can be customized to suit different tastes and preferences, whether you prefer a sweeter or tangier cheesecake, or a thicker or thinner blueberry sauce. By following a simple recipe, you can easily make a blueberry cheesecake at home that is just as good as any you would find in a bakery or restaurant. So next time you want to impress your guests with a mouthwatering dessert, consider making a blueberry cheesecake and enjoy the rave reviews that are sure to come your way.
How to make Blueberry Cheesecake
Prep Time : 05 mins
Cook Time : 1 hr 05 mins
Total Time : 1 hr 10 mins
Servings : 12 servings
- 4 Tablespoon butter
- 30 Vanilla wafers
- 2 Tablespoon Brown sugar
- 3 boxes cream cheese
- 1 1/4 cup sugar
- 1/4 teaspoon salt
- 4 eggs
- 3 Tablespoon lemon juice
- 2 teaspoon vanilla
- 1 cup sour cream
- 1/2 cup heavy cream
- 2 cup blueberries
- 1/4 cup water
- 1 Tablespoon water
- 1 Tablespoon cornstarch
1. Preheat oven to 350. Use a food processor to mix the vanilla wafers, butter and sugar until crumbly.
2. Press into the bottom of a springform pan, then bake for 5 minutes.
3. Reduce the oven heat to 325, and let the crust cool while you make the cheesecake filling.
4. Beat the cream cheese in the mixer until it is nice and smooth with no lumps remaining.
5. Add sugar and salt and mix until smooth.
6. Add the eggs one at a time, beating the mixture smooth after each. Make sure you scrape the sides and bottom of the bowl after each egg.
7. Mix in the lemon juice, vanilla, sour cream and heavy cream and stir until smooth.
8. Pour the batter on top of the crust in the pan and bake at 325 for 60 minutes.
9. The middle should still be a little jiggly, but the sides should be set. Crack open the oven door a little bit and turn the oven off and let the cheesecake cool in the oven for an hour.
10. Then take the cheesecake out, and let it sit at room temperature for 45 minutes to continue cooling. Then refrigerate.
11. To make the topping combine the blueberries with the 1/4 c. of water and bring to a boil in a small saucepan. Once it is boiling mix the cornstarch with the 1 T of water and add it to the blueberries to thicken them up. Let the berries cool for 10 minutes before putting on top of the cake.