This Fresh Blueberry Cheesecake is a delightful dessert that combines a rich, creamy filling with the sweet-tart flavor of fresh blueberries.
The buttery graham cracker crust adds a perfect crunch to each bite, while the velvety cheesecake filling is infused with vanilla and finished with a swirl of blueberry sauce.
It’s a refreshing take on a classic cheesecake, making it the ideal treat for any occasion, whether you’re hosting a special event or simply satisfying your sweet tooth.
Ingredients
1 cup graham cracker crumbs
1/4 cup sugar
1/4 cup melted butter
24 oz cream cheese, softened
1 cup sugar
1 tsp vanilla extract
4 eggs
2 cups fresh blueberries
1/4 cup sugar
2 tsp cornstarch
How To Make Fresh Blueberry Cheesecake
Preheat the oven to 325°F.
In a bowl, mix together the graham cracker crumbs, 1/4 cup sugar, and melted butter.
Press the mixture into the bottom of a 9-inch springform pan.
In a separate bowl, mix together the cream cheese, 1 cup sugar, and vanilla extract until smooth.
Beat in the eggs one at a time.
In a small saucepan, mix together the blueberries, 1/4 cup sugar, and cornstarch.
Cook over medium heat until the mixture thickens.
Pour the cream cheese mixture over the crust in the pan.
Drop spoonfuls of the blueberry mixture over the top of the cream cheese mixture.
Use a knife to swirl the blueberry mixture into the cream cheese mixture.
Bake the cheesecake for 60-70 minutes, or until the center is almost set.
Allow the cheesecake to cool before removing it from the pan and serving.
To store your Fresh Blueberry Cheesecake, first allow it to cool completely to room temperature.
Once cooled, cover it tightly with plastic wrap or aluminum foil, or place it in an airtight container.
Store the cheesecake in the refrigerator for up to 5 days to maintain its freshness and creamy texture.
If you’d like to keep it for a longer period, you can freeze the cheesecake.
Wrap it well in plastic wrap and foil, then store it in a freezer-safe container or bag.
It can be frozen for up to 2-3 months.
When ready to enjoy, thaw it in the refrigerator overnight before serving.
For a fun twist on this Fresh Blueberry Cheesecake, consider swapping out the blueberries for other fresh fruits, such as strawberries, raspberries, or even a combination of mixed berries.
You can also try adding a layer of fruit preserves or jam on top for extra flavor.
If you prefer a richer, more decadent cheesecake, consider incorporating white chocolate or dark chocolate into the cream cheese mixture for a velvety texture and a chocolatey finish.
For a gluten-free version, simply replace the graham cracker crumbs with gluten-free graham crackers or another gluten-free crust alternative.
Lastly, don’t be afraid to experiment with different flavorings; adding a teaspoon of lemon zest or almond extract to the cream cheese mixture can provide an extra layer of deliciousness.
Just be sure to adjust sweetness and consistency as needed when making substitutions.
The nutritional information for Fresh Blueberry Cheesecake can vary depending on the specific ingredients used, but generally, a single slice (1/12th of the cheesecake) provides a rich combination of calories, fat, carbohydrates, and protein.
On average, one slice can contain around 350-400 calories, with approximately 25-30 grams of fat, 20-25 grams of carbohydrates (including 15-20 grams of sugar), and 5-7 grams of protein.
The cheesecake is also a source of calcium and other vitamins from the cream cheese and blueberries.
While delicious, it’s important to enjoy this treat in moderation due to its high calorie and sugar content.
For a lighter version, you can experiment with reduced-fat cream cheese, a lighter crust option, or a sugar substitute.