Description

This Fresh Blueberry Cheesecake is a rich and creamy dessert packed with juicy blueberries and a buttery graham cracker crust. A perfect summer treat or elegant dessert for any occasion. Keywords: blueberry cheesecake, fresh blueberry dessert, homemade cheesecake recipe, baked blueberry cheesecake, summer cheesecake

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:

3 (225 g) packages cream cheese, softened
1 cup granulated sugar
3 cups fresh blueberries
1 tablespoon lemon juice
2 teaspoons vanilla extract
3 large eggs

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Instructions

Preheat the Oven:
- Preheat oven to 160°C (325°F) and grease a 9-inch springform pan.
Prepare the Crust:
- Combine graham cracker crumbs, 1/4 cup sugar, and melted butter.
- Press the mixture into the base of the springform pan to form an even crust.
Make the Filling:
- Beat cream cheese and 1 cup sugar until smooth and creamy.
- Add lemon juice and vanilla; mix to combine.
- Add eggs one at a time, mixing well after each.
- Fold in fresh blueberries gently.
Assemble and Bake:
- Pour the filling onto the crust and smooth the top.
- Bake for 55–60 minutes, or until the center is set.
- Turn off the oven, crack the door open, and let cheesecake cool inside for 1 hour.
Chill and Serve:
- Refrigerate for at least 4 hours or overnight. Slice and enjoy!

Notes

Ensure cream cheese is fully softened to avoid lumps.
Do not overmix the batter to prevent cracking.
Serve with a dollop of whipped cream or blueberry sauce for added flair.