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Blueberry Cheesecake: Indulge in This Easy Recipe Today!

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A delicious and easy-to-make blueberry cheesecake topped with a fresh blueberry compote.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs
  • ½ cup butter, melted
  • ⅓ cup sugar
  • 4 (8 oz) packages cream cheese, softened
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 1 tablespoon lemon juice
  • 2 cups fresh blueberries
  • ½ cup sugar
  • 1 tablespoon cornstarch
  • 1 cup water
  • 1 tablespoon lemon juice

Instructions

  1. Preheat your oven to 325°F (160°C).
  2. In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar. Press the mixture firmly into the bottom of a springform pan to create an even layer (about 1 inch tall). Bake for 10 minutes, then set aside to cool.
  3. In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add sugar and mix well. Then, add in the vanilla extract, eggs (one at a time), and lemon juice. Mix until fully combined and smooth.
  4. Pour the cream cheese mixture over the crust in the springform pan. Bake for 50-60 minutes or until the center is slightly jiggly but set. Allow it to cool on a wire rack.
  5. In a saucepan, combine fresh blueberries, sugar, cornstarch, water, and lemon juice. Cook over medium heat, stirring until the mixture comes to a boil and thickens. Remove from heat and let cool.
  6. Once the cheesecake is cool, refrigerate it for at least 4 hours or overnight. Top with blueberry compote before serving.

Notes

  • For best results, use room temperature cream cheese.
  • Let the cheesecake cool completely before refrigerating.
  • Blueberry topping can be made ahead of time and stored in the refrigerator.

Nutrition

Keywords: Blueberry Cheesecake, Easy Cheesecake Recipe, Dessert Recipe

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