Description
A delightful and easy-to-make blueberry cheesecake dessert that is perfect for any occasion.
Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 16 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 2 cups fresh blueberries
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 1/4 cup water
Instructions
- Preheat your oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes, then remove from the oven and let it cool.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the powdered sugar and vanilla extract, mixing until well combined.
- In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
- Pour the cream cheese mixture over the cooled crust and spread it evenly. Refrigerate for at least 4 hours or until set.
- In a small saucepan, combine blueberries, lemon juice, cornstarch, and water. Cook over medium heat, stirring gently until the mixture starts to thicken and bubble, about 5-7 minutes. Remove from heat and let it cool.
- Once the cheesecake is set, top it with the blueberry mixture. Serve chilled and enjoy!
Notes
- For a different flavor, substitute the blueberries with strawberries or raspberries.
- Add a tablespoon of lemon zest to the cream cheese mixture for a refreshing citrus twist.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking and Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg