Fresh Blueberry Cheesecake Recipe Recap

Ingredients

For the Crust:

1 cup graham cracker crumbs

1/4 cup sugar

1/4 cup melted butter

For the Cheesecake Filling

24 oz cream cheese, softened

1 cup sugar

1 tsp vanilla extract

4 eggs

For the Blueberry Topping:

2 cups fresh blueberries

1/4 cup sugar

2 tsp cornstarch

Instructions

Preheat Oven:

Preheat your oven to 325°F (160°C).

Prepare the Crust:

In a bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter.

Press the mixture evenly into the bottom of a 9-inch springform pan. Set aside.

Make the Cheesecake Filling:

In a mixing bowl, beat the softened cream cheese, 1 cup sugar, and vanilla extract until smooth.

Add the eggs one at a time, beating well after each addition.

Prepare the Blueberry Topping:

In a small saucepan, combine the fresh blueberries, 1/4 cup sugar, and cornstarch.

Cook over medium heat, stirring frequently, until the mixture thickens and becomes glossy. Remove from heat and let it cool slightly.

Assemble the Cheesecake:

Pour the cream cheese mixture over the prepared crust in the springform pan.

Drop spoonfuls of the blueberry mixture over the top of the cream cheese filling.

Use a knife or skewer to swirl the blueberry mixture into the filling, creating a marbled effect.

Bake:

Place the cheesecake in the preheated oven and bake for 60-70 minutes, or until the center is almost set (it should jiggle slightly).

Remove from the oven and allow it to cool completely at room temperature. Refrigerate for at least 4 hours or overnight before serving.