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A close-up of a blueberry cheesecake with a graham cracker crust, creamy filling, and topped with a glossy blueberry sauce and fresh blueberries. Fresh blueberries are scattered around the plate, with additional bowls of blueberries in the background.

Blueberry Cheesecake

Learn how to make the perfect Blueberry Cheesecake with our easy, step-by-step recipe! This creamy, luscious dessert features a crisp graham cracker crust and a tangy blueberry topping. Ideal for any occasion, our guide includes tips to avoid common mistakes and variations to suit all tastes. Elevate your baking skills with this delightful cheesecake recipe from Satisfy Your Cravings. #BlueberryCheesecake #CheesecakeRecipe #DessertRecipes
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Prep Time 30 minutes
Cook Time 1 hour
Cooling time 5 hours
Total Time 6 hours 30 minutes
Course Dessert
Servings 12
Calories 400 kcal

Ingredients
  

For the Crust:

  • 1 1/2 Cups Graham cracker crumbs
  • 1/4 Cup Granulated sugar
  • 1/2 Cup Unsalted butter, melted

For the Cheesecake Filling:

  • 4 8 oz Packages cream cheese, softened
  • 1 Cup Granulated sugar
  • 1 Tsp Vanilla extract
  • 4 Large eggs
  • 1/2 Cup Sour cream
  • 1/4 Cup All-purpose flour

For the Blueberry Topping:

  • 2 Cups Fresh or frozen blueberries
  • 1/2 Cup Granulated sugar
  • 1 Tbsp Lemon juice
  • 2 Tbsp Cornstarch mixed with two tbsp water

Instructions
 

  • Prepare the Crust:
    Preheat your oven to 325°F (160°C).
    In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until well combined.
    Press the mixture firmly into the bottom of a 9-inch springform pan.
    (Optional) Pre-bake the crust for 10 minutes for a crispier base. Let it cool while you prepare the filling.
  • Make the Cheesecake Filling:
    In a large bowl, beat the softened cream cheese until smooth and creamy.
    Gradually add the sugar, beating until well combined.
    Mix in the vanilla extract and then add the eggs one at a time, beating well after each addition.
    Stir in the sour cream and flour until the mixture is smooth and free of lumps.
    Pour the cheesecake filling over the prepared crust, smoothing the top with a spatula.
  • Bake the Cheesecake:
    Place the cheesecake in the oven and bake for 55-60 minutes, or until the center is set but still slightly jiggly.
    Turn off the oven and let the cheesecake cool inside with the door slightly ajar for about an hour. This helps prevent cracking.
    Once cooled, refrigerate the cheesecake for at least 4 hours, preferably overnight.
  • Prepare the Blueberry Topping:
    In a medium saucepan, combine the blueberries, sugar, and lemon juice.
    Cook over medium heat until the blueberries release their juices and the mixture starts to boil.
    Stir in the cornstarch mixture and cook for another 2-3 minutes, or until the topping thickens.
    Remove from heat and let it cool completely before spreading over the chilled cheesecake.
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