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
1. Preheat the Oven:
- Preheat your oven to 325°F (160°C).
2. Prepare the Crust:
- Mix graham cracker crumbs, 1/4 cup sugar, and melted butter in a bowl.
- Press the mixture evenly into the bottom of a 9-inch springform pan. Set aside.
3. Make the Cheesecake Filling:
- Beat softened cream cheese, 1 cup sugar, and vanilla extract in a mixing bowl until smooth.
- Add eggs one at a time, mixing well after each addition.
4. Prepare the Blueberry Topping:
- In a small saucepan, combine fresh blueberries, 1/4 cup sugar, and cornstarch.
- Cook over medium heat, stirring frequently, until the mixture thickens and looks glossy. Let it cool slightly.
5. Assemble the Cheesecake:
- Pour the cream cheese mixture over the prepared crust.
- Drop spoonfuls of the blueberry topping over the filling.
- Swirl the blueberry topping into the filling using a knife or skewer to create a marbled effect.
6. Bake:
- Bake in the preheated oven for 60–70 minutes, or until the center is nearly set (it should jiggle slightly).
- Remove from the oven and cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
7. Serve:
- Carefully release the cheesecake from the springform pan.
- Slice and serve chilled for the best texture and flavor.
Tips
- Prevent Cracks: Place a pan of hot water on the rack below the cheesecake during baking to create steam.
- Make Ahead: Cheesecake can be prepared a day in advance and refrigerated.
- Optional Garnish: Add fresh blueberries or whipped cream for extra flair.
Enjoy this rich and creamy Fresh Blueberry Cheesecake—perfect for impressing family and friends!