Fresh Blueberry Cheesecake

Fresh Blueberry Cheesecake
There’s something magical about a fresh blueberry cheesecake—a velvety, rich filling nestled in a buttery graham cracker crust, crowned with a glossy, jewel-toned blueberry topping that bursts with summer flavor. Unlike baked versions with canned pie filling, this recipe uses real fresh (or frozen) blueberries, gently cooked into a vibrant compote that’s swirled and spooned on top.
It’s elegant enough for holidays or dinner parties, yet simple enough to make on a weekend afternoon. And the best part? No water bath required—this is a foolproof, no-bake-style baked cheesecake that sets beautifully every time.
Why You’ll Love This Recipe
 Uses real blueberries—no artificial jello or canned sauce!
 Ultra-creamy, crack-free filling with perfect tang
 Mostly hands-off (with chilling time)
 Stunning presentation—looks like a bakery masterpiece
 Costs under $12—serves 12–16
Ingredients You’ll Need
(9-inch springform pan)
For the Crust:
1½ cups (150g) graham cracker crumbs (about 10 full sheets)
¼ cup (50g) granulated sugar
6 tbsp (85g) unsalted butter, melted
For the Cheesecake Filling:
4 (8 oz) blocks full-fat cream cheese, softened to room temperature
1 cup (200g) granulated sugar
1 cup (240g) full-fat sour cream
1 tsp pure vanilla extract
2 tsp fresh lemon juice
3 large eggs, room temperature
For the Fresh Blueberry Topping:
3 cups (450g) fresh or frozen blueberries
¼ cup (50g) granulated sugar
1 tbsp lemon juice
1½ tsp cornstarch + 1 tbsp cold water (slurry)
Optional: ½ tsp lemon zest for brightness
 Pro Tips:
Room-temperature ingredients prevent lumps—take cream cheese/eggs out 2 hours ahead.
Don’t overmix after adding eggs—causes cracks.
Cool completely before chilling—prevents condensation.
Step-by-Step Instructions (Creamy, Crack-Free, Foolproof)
1. Make the Crust
Preheat oven to 325°F (160°C).
Mix graham crumbs, sugar, and melted butter until sandy.
Press firmly into bottom (and 1 inch up sides) of a 9-inch springform pan.
Bake 10 minutes. Cool while making filling.
2. Make the Filling
In a large bowl, beat cream cheese and sugar until smooth (2–3 mins).
Add sour cream, vanilla, and lemon juice; mix until combined.
Add eggs one at a time, mixing just until blended (scrape bowl often).
Do not overbeat—this traps air and causes cracks.
3. Bake Gently
Pour filling over crust.
Bake 55–65 minutes, until edges are set but center still jiggles slightly.
Turn off oven; crack door open with a wooden spoon. Let cheesecake cool inside 1 hour (prevents sinking/cracking).
Remove; cool completely on counter, then chill at least 6 hours (preferably overnight).
4. Make the Blueberry Topping
In a saucepan, combine blueberries, sugar, and lemon juice. Cook over medium heat 5–7 minutes until berries burst.
Stir cornstarch slurry into mixture; cook 1–2 minutes until thickened and glossy.
Cool completely (it will thicken more as it cools).
5. Assemble & Serve
Run a knife around edge of cheesecake; release springform ring.
Spoon cooled blueberry topping over center, letting it spill slightly down the sides.
Garnish with whole fresh blueberries or mint leaves.
Serving Suggestions
 Classic: Chilled with coffee or tea
 Decadent: With a dollop of whipped cream or vanilla ice cream
 Brunch star: Sliced thin alongside mimosas
 Celebration centerpiece: For birthdays, showers, or Fourth of July
Make-Ahead & Storage Tips
Fridge: Keeps covered up to 5 days.
Freeze: Wrap whole (untopped) cheesecake in plastic + foil; freeze up to 2 months. Thaw overnight in fridge, then add topping.
Topping: Store separately; add day-of serving to prevent soggy crust.
Frequently Asked Questions
Q: Can I make it gluten-free?
A: Yes! Use GF graham crackers or cookie crumbs.
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