Description
A delightful cheesecake featuring a creamy filling and a fresh blueberry topping, perfect for any occasion.
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 tablespoons granulated sugar
- 16 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1 cup fresh blueberries
- 2 tablespoons lemon juice
- 1 tablespoon cornstarch
- 1 tablespoon water
Instructions
- Preheat your oven to 325°F.
- In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until well combined.
- Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust.
- Bake for 10 minutes, then remove from the oven and let it cool.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth.
- Gradually add the powdered sugar and vanilla extract, mixing until well combined.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
- In a small saucepan, combine the blueberries, lemon juice, cornstarch, and water. Cook over medium heat, stirring gently until the mixture starts to thicken and the blueberries burst, about 5-7 minutes. Remove from heat and let it cool slightly.
- Spread half of the cream cheese mixture over the cooled crust.
- Spoon half of the blueberry mixture on top, then add the remaining cream cheese mixture.
- Top with the remaining blueberry mixture.
- Cover and refrigerate for at least 4 hours or overnight to set.
- To serve, carefully remove the cheesecake from the springform pan. Slice and enjoy!
Notes
- For a lighter version, substitute half of the cream cheese with Greek yogurt.
- For added flavor, mix in a teaspoon of almond extract into the cream cheese mixture before folding in the whipped cream.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 16g
- Sodium: 200mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg