Hey there, fellow dessert lovers! Today, I’m super excited to share with you my absolute favorite recipe for the best blueberry cheesecake you’ll ever taste. It’s creamy, it’s indulgent, and it’s surprisingly easy to make. Whether you’re a cheesecake newbie or a seasoned baker, this recipe is sure to become a family favorite. So grab your apron, and let’s dive in!
Why You’ll Love This Recipe
- A creamy, velvety texture that’s simply divine
- A perfect balance of tangy cream cheese and sweet blueberries
- An easy-to-follow recipe that’s great for beginners
- A stunning dessert that’s sure to impress your guests
- Plenty of tips to ensure your cheesecake turns out perfectly
How to Make the Recipe
Let’s break this down step by step. I’ve got you covered every inch of the way!
Step 1: Preheat Your Oven
Preheat your oven to 325°F (165°C). Trust me, this lower temperature is key to a smooth, crack-free cheesecake.
Step 2: Prepare the Crust
In a medium bowl, mix together your graham cracker crumbs, sugar, and melted butter until well combined. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let it cool completely.
Step 3: Make the Cheesecake Filling
In a large mixing bowl, beat the cream cheese until smooth. Add the granulated sugar and beat until combined. Beat in the eggs one at a time, followed by the sour cream and vanilla extract. Stir in the flour until just combined. Be careful not to overmix!
Step 4: Add the Blueberries
Gently fold in the fresh blueberries. If using frozen, make sure they’re thawed and patted dry first to avoid adding extra moisture.
Step 5: Pour the Batter
Pour the cheesecake batter over the cooled crust. Smooth out the top with a spatula for that perfect finish.
Step 6: Bake to Perfection
Bake for 50-60 minutes, or until the edges are set and the center is just slightly jiggly. Avoid opening the oven door during baking to prevent cracking.
Step 7: Cool and Chill
Let the cheesecake cool in the oven with the door ajar for 1 hour. Then, remove it from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 4 hours or overnight.
Pro Tips for Making the Recipe
A few little secrets to ensure your cheesecake is nothing short of amazing:
- Use room temperature ingredients for a smooth batter
- Don’t overmix the batter to prevent cracking
- Water bath is optional but can help with even baking
- Let it cool completely to avoid cracking
How to Serve
Now comes the fun part—serving! Here’s how I love to present this beauty:
- Slice it into clean, even pieces
- Top with fresh blueberries for a pop of color
- Drizzle with a little honey or caramel sauce
- Serve with a dollop of whipped cream if you’re feeling fancy
Make Ahead and Storage
One of the best things about cheesecake? It’s a great make-ahead dessert! Here’s how to store it:
- Store in an airtight container in the fridge for up to 5 days
- Freeze for up to 2 months—thaw overnight in the fridge
And there you have it, folks! A Baked Blueberry Cheesecake Recipe that’s sure to become a staple in your kitchen. It’s perfect for special occasions or just because. If you’re looking for more cheesecake inspiration, be sure to check out my How to Make the Best Blueberry Crumble Cheesecake for a fun twist on this classic dessert. Happy baking!
Indulge in the Creamy Delight of the Best Blueberry Cheesecake
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 4 large eggs, separated
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 2 cups fresh blueberries
Instructions
- Preheat oven to 325°F (165°C). Prepare a 9-inch springform pan with parchment paper.
- Mix crust ingredients and press into the pan. Bake for 10 minutes, then cool.
- Beat cream cheese until smooth. Gradually add sugar, then eggs, sour cream, and vanilla.
- Pour batter over crust. Bake for 50 minutes, avoiding cracking.
- Allow to cool completely before refrigerating for at least 4 hours.
