Last summer, my neighbor Betty knocked on my door at 7:15 a.m. holding a plate of what looked like heaven. “Try this Fresh Blueberry Cheesecake,” she said, practically bouncing on her toes. One bite and I knew I had to master this recipe—the creamy filling paired with those burst-in-your-mouth berries was pure magic.
Ingredients
For the Crust:
1½ cups graham cracker crumbs (200g)
⅓ cup melted butter (75g)
¼ cup granulated sugar (50g)
For the Fresh Blueberry Cheesecake Filling:
Advertisements
24 oz cream cheese, softened (680g)
¾ cup granulated sugar (150g)
3 large eggs, room temperature
1 tsp vanilla extract
¼ cup sour cream (60ml)
2 tbsp all-purpose flour (16g)
For the Blueberry Topping:
2 cups fresh blueberries (300g)
⅓ cup granulated sugar (65g)
2 tbsp cornstarch
1 tbsp lemon juice
¼ cup water (60ml)
Step-by-Step Instructions
Preheat oven to 325°F (165°C) and grease a 9-inch springform pan.
Mix graham cracker crumbs, melted butter, and sugar until evenly moistened.
Press mixture firmly into bottom of prepared pan using a measuring cup.
Beat softened cream cheese until smooth and fluffy, about 3 minutes.
Add sugar gradually, beating until well combined and no lumps remain.
Incorporate eggs one at a time, mixing just until blended after each addition.
Blend in vanilla extract, sour cream, and flour until smooth—don’t overmix.
Pour filling over crust and smooth top with an offset spatula.
NEXT PAGE