Description
A rich and creamy blueberry cheesecake with a buttery graham cracker crust, topped with a luscious homemade fresh blueberry sauce. Perfectly baked to a smooth texture and chilled for a refreshing dessert experience.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup butter, melted
Cheesecake Filling
- 3 (8 oz) packages cream cheese, softened
- 1 cup sugar
- 3 large eggs
- 1 teaspoon vanilla extract
Fresh Berry Sauce
- 2 cups fresh blueberries (divided into 1 cup for cooking and 1 cup for stirring in after)
- 1/2 cup sugar
- 1 tablespoon cornstarch
- 1/4 cup water
Instructions
- Preheat and Prepare Pan: Preheat the oven to 325°F (165°C) and grease a 9-inch springform pan thoroughly to ensure the cheesecake can be easily removed after baking.
- Make Crust Mixture: In a mixing bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter. Mix until the crumbs are evenly coated and resemble wet sand.
- Form Crust: Press the graham cracker crumb mixture firmly into the bottom of the prepared springform pan, creating an even layer that will serve as the crust.
- Bake Crust: Bake the crust in the preheated oven for 10 minutes until set and slightly golden. Remove from oven and let it cool completely before adding the filling.
- Prepare Cheesecake Batter: In a large mixing bowl, beat the softened cream cheese with 1 cup of sugar until smooth and creamy, ensuring no lumps remain.
- Add Eggs: Incorporate the eggs into the cream cheese mixture one at a time, mixing each thoroughly before adding the next to maintain a smooth texture.
- Add Vanilla: Stir in the vanilla extract until fully blended into the batter, enhancing the flavor of the cheesecake.
- Assemble Cheesecake: Pour the cream cheese batter evenly over the cooled crust inside the springform pan.
- Bake Cheesecake: Bake the cheesecake for 50-60 minutes at 325°F (165°C), or until the edges are set but the center still has a slight jiggle when gently shaken.
- Cool and Chill: Remove the cheesecake from the oven and allow it to cool completely at room temperature. Then refrigerate for at least 4 hours or overnight to set fully.
- Make Blueberry Sauce: In a saucepan over medium heat, combine 1 cup of the fresh blueberries, 1/2 cup sugar, cornstarch, and water. Stir constantly until the sauce thickens and the blueberries burst, about 5-7 minutes.
- Finish Sauce: Remove the saucepan from heat and stir in the remaining 1 cup of fresh blueberries to add texture and freshness to the sauce.
- Cool Sauce: Let the fresh berry sauce cool slightly before using it to top the cheesecake.
- Serve: Spoon the blueberry sauce evenly over the chilled cheesecake, slice, and serve to enjoy a decadent dessert.
- Enjoy: Relish the creamy texture and vibrant blueberry flavors of your homemade blueberry cheesecake with fresh berry sauce.
Notes
- Ensure the cream cheese is softened to room temperature to avoid lumps in the batter.
- Do not overbake the cheesecake; a slight jiggle in the center indicates it is perfectly set.
- Chilling the cheesecake overnight enhances the texture and flavor.
- The fresh berry sauce can be served warm or chilled, depending on preference.
- Use a water bath (optional) to prevent cracks in the cheesecake during baking.
