Why make this recipe
Light and Fresh Blueberry Cheesecake is a delightful dessert that brings together the creamy richness of cheesecake with the bright, sweet flavor of fresh blueberries. It’s perfect for any occasion, whether it’s a summer gathering, a birthday celebration, or a simple family dinner. The combination of creamy and fruity flavors makes it a favorite among both adults and kids. Plus, this recipe is easy to make and visually stunning, making it a great way to impress your guests.
How to make Light and Fresh Blueberry Cheesecake
Ingredients:
- 1.5 cups Graham Cracker Crumbs (Provides a crunchy texture for the crust.)
- 0.5 cup Unsalted Butter (Melted, binds the crumbs together.)
- 2 cups Fresh Blueberries (Main flavor component, adds sweetness.)
- 16 ounces Cream Cheese (Softened, for a creamy texture.)
- 1 cup Sour Cream (Adds creaminess and tang.)
- 0.75 cup Granulated Sugar (Sweetens the cheesecake.)
- 1 tablespoon Vanilla Bean Paste (Infuses flavor into the cheesecake.)
- 2 tablespoons Lemon Juice (Brightens the flavors.)
- 3 large Eggs (Bind the ingredients together.)
- 0.5 cup Fresh Blueberries (For topping, enhances presentation.)
- 2 tablespoons Granulated Sugar (For blueberry topping.)
- 1 splash Water (To help simmer the blueberries.)
Directions:
- Preheat your oven to 325°F (163°C).
- In a medium mixing bowl, combine the graham cracker crumbs and melted unsalted butter. Mix until evenly coated.
- Press the mixture into the bottom of a 9-inch springform pan and bake for 10 minutes. Let cool.
- In a large mixing bowl, beat the softened cream cheese until smooth.
- Gradually add the granulated sugar, mixing until well combined.
- Add the sour cream, lemon juice, and vanilla bean paste, mixing until fully incorporated.
- Add the eggs one at a time, mixing on low speed until just combined.
- Gently fold in 1 ½ cups of fresh blueberries.
- Pour the filling over the cooled crust and smooth the top.
- Bake for 55-65 minutes until the edges are set but the center jiggles slightly.
- Turn off the oven and crack the door open, allowing the cheesecake to cool gradually.
- After 1 hour, let it cool to room temperature, then refrigerate for at least 4 hours.
- For the topping, simmer the remaining blueberries with sugar and a splash of water until syrupy.
- Drizzle the blueberry sauce over the cheesecake before serving.
How to serve Light and Fresh Blueberry Cheesecake
This cheesecake is best served chilled. Slice it into wedges and plate each portion with a drizzle of the blueberry sauce on top. You can also add a dollop of whipped cream or a sprig of mint for a nice touch.
How to store Light and Fresh Blueberry Cheesecake
You can store any leftover cheesecake in the refrigerator. Cover it tightly with plastic wrap or place it in an airtight container. It will keep well for up to 3-5 days. If you want to store it longer, consider freezing it. Wrap individual slices in plastic wrap and then in aluminum foil. It can last in the freezer for up to 3 months.
Tips to make Light and Fresh Blueberry Cheesecake
- Make sure your cream cheese is softened at room temperature before mixing. This helps to achieve a smooth texture without lumps.
- Be gentle while folding in the blueberries to prevent them from breaking apart.
- Allow the cheesecake to cool slowly in the oven with the door cracked; this helps prevent cracks on the surface.
Variation
You can add other fruits like raspberries or strawberries for a mixed berry cheesecake. Just prepare the fruit topping similarly by simmering it with sugar and water.
FAQs
Can I use frozen blueberries instead of fresh?
Yes, frozen blueberries work fine, but make sure to thaw and drain them before adding.
How do I know when the cheesecake is done baking?
The edges should be set, and the center should jiggle slightly. It will continue to firm up as it cools.
Can I make this cheesecake ahead of time?
Absolutely! It’s a great make-ahead dessert. Just be sure to refrigerate it for at least 4 hours or overnight for the best flavor and texture.