Ultimate Blueberry Cheesecake Recipe!
Looking for the perfect dessert to welcome the spring season with open arms? Look no further! Dive into the delightful world of this easy blueberry cheesecake recipe that promises to bring joy to your taste buds and smiles to your guests’ faces. 🍰✨
Combining the creamy richness of cheesecake with the vibrant flavor of blueberry compote, this dessert is sure to be a hit at any gathering.
Let’s bake up joy!
Why should you bake this cheesecake?
Delicious!
Indulge in the creamy, rich flavor of cheesecake complemented by the burst of freshness from juicy blueberries!
Crowd-Pleaser!
Whether it's a family gathering or a dinner party, this blueberry cheesecake is sure to impress your guests with its decadent taste and beautiful presentation.
Simple
This blueberry cheesecake recipe is easy to follow, making it perfect for bakers of all skill levels.
Refreshing
The combination of creamy cheesecake and tangy blueberries creates a refreshing dessert that's perfect for any time of year!
My blueberry cheesecake boasts a delightful combination of creamy vanilla cheesecake and vibrant, juicy blueberries.
Picture a creamy, velvety cheesecake base perfectly complemented by the burst of juicy blueberries in every bite. It’s a simple yet indulgent treat that’s easy to make, ensuring you can satisfy your dessert cravings without hassle.
So, grab your apron and get ready to dive into the recipe for a delightful dessert experience like no other!! 🍰✨
Blueberry Cheesecake Recipe
Ingredients:
Crust:
- 1 ½ cups graham cracker crumbs (180 grams)
- 5 tablespoons melted unsalted butter (70 grams)
- 2 tablespoons granulated sugar (25 grams)
Filling:
- 680 grams Philadelphia cream cheese
- 1 cup sugar (200 grams)
- 2 tbsp all-purpose flour
- half a cup of blueberries (fresh or frozen)
- 4 eggs
- 2 egg yolks
- 1/2 teaspoon vanilla extract
- Seeds scraped from 1 vanilla bean
Blueberry Topping:
- 2 cups blueberries, divided (300 grams)
- 1/2 cup granulated sugar (100 grams)
- 2 tablespoons fresh lemon juice
- 2 tablespoons water
- 2 teaspoons cornstarch
Instructions:
- Preheat oven to 350°F (175°C). Wrap the bottom and sides of a 9-inch springform pan with foil.
- Prepare Crust:
- Mix graham cracker crumbs, melted butter, and granulated sugar. Press into bottom of pan and bake for 10-15 minutes until golden brown. Let cool.
- Prepare Filling:
- In a large mixing bowl, beat the cream cheese and sugar until creamy on medium-high speed until smooth and fluffy, about 2 to 3 minutes. Add eggs one at a time, then incorporate the egg yolks, vanilla bean, and vanilla extract.
- Fold in the flour and the blueberries.
- Prepare Blueberry Topping:
- In a saucepan, simmer 1 1/2 cups blueberries, sugar, and lemon juice until syrupy. Add water and cornstarch mixture along with remaining blueberries. Cook until thickened. Cool.
- Assemble and Bake:
- Pour filling over crust. Place pan in a roasting pan filled halfway with water. Bake for 55 minutes. Cool on rack for 2 hours at room temperature, then refrigerate overnight.
- Serve:
- Spoon blueberry topping over chilled cheesecake slices.
Enjoy this simple and delicious blueberry cheesecake recipe with its creamy filling and burst of fresh blueberry flavor!
