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Blueberry Cheesecake

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This creamy and decadent blueberry cheesecake features a buttery graham cracker crust, a smooth cream cheese filling, and a tangy-sweet combination of fresh blueberries. The cheesecake is baked to perfection and chilled to allow the flavors to meld together. Ideal for any occasion, this dessert is sure to be a crowd-pleaser!

Ingredients

  • Graham Cracker Crumbs: 1 ½ cups
  • Unsalted Butter: 6 tbsp, melted
  • Granulated Sugar: 1 cup
  • Cream Cheese: 3 (8 oz) packages, softened
  • Sour Cream: ½ cup
  • Eggs: 3 large
  • Fresh Blueberries: 1 ½ cups

 

  • Lemon Juice: 1 tbsp (fresh preferred)

Instructions

  1. Prepare Your Crust: Preheat your oven to 350°F (175°C). Mix graham cracker crumbs and melted butter until moistened. Press into the bottom of a springform pan.

  2. Bake the Crust: Bake for about 10 minutes until golden. Let it cool completely.

  3. Make the Filling: Beat cream cheese until smooth, then add sugar. Mix until combined.

  4. Add Eggs and Flavorings: Add eggs one at a time, mixing after each. Stir in sour cream, lemon juice, and half the blueberries.

  5. Pour Into Crust and Bake Again: Pour filling over the cooled crust and scatter remaining blueberries on top. Bake for 50-60 minutes until set with a slightly jiggly center.

  6. Cool Down Time: Turn off the oven and crack the door. Let the cheesecake cool for an hour, then refrigerate for at least 4 hours.

Notes

  • For a firmer texture, you can refrigerate the cheesecake overnight.
  • Feel free to use frozen blueberries if fresh ones aren’t available, but fresh is always best for presentation.
  • For a smoother texture, ensure the cream cheese is fully softened before mixing.
  • If you don’t have a springform pan, you can use a regular 9-inch round pan, but it may be harder to remove the cheesecake.

 

  • Garnish with additional fresh blueberries or a drizzle of blueberry syrup for extra flair.

Find it online: https://masonrecipes.com/blueberry-cheesecake/