Description:
Fresh Blueberry Cheesecake is a creamy, decadent dessert featuring a smooth and rich cheesecake base topped with vibrant, sweet-tart blueberries. This cheesecake offers a perfect balance of flavors with its creamy texture and fresh fruity topping. It’s a great choice for any occasion, from family gatherings to elegant dinner parties.
Origin:
Cheesecake has origins in ancient Greece, but the modern American-style cheesecake, especially the no-bake and baked varieties, gained popularity in the 19th century. This particular recipe focuses on incorporating fresh fruit, which has become a popular twist on the traditional cheesecake in many countries.
Ingredients (Serves 8-10):
- For the crust:
- 200g (7 oz) graham cracker crumbs (or digestive biscuit crumbs)
- 100g (1/2 cup) unsalted butter, melted
- 3 tablespoons granulated sugar
- For the cheesecake filling:
- 600g (21 oz) cream cheese, softened
- 200ml (3/4 cup) heavy cream
- 200g (1 cup) granulated sugar
- 2 teaspoons vanilla extract
- 3 large eggs
- 1 tablespoon lemon juice (optional, for added tang)
- For the blueberry topping:
- 300g (10 oz) fresh blueberries (or more for topping)
- 1/4 cup granulated sugar (adjust to taste)
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch (optional, to thicken sauce)
- Optional garnish:
- Fresh mint leaves
- Extra fresh blueberries
Instructions:
- Prepare the crust:
- Preheat the oven to 170°C (340°F).
- In a mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Stir until well mixed and the crumbs are evenly coated with butter.
- Press the mixture into the base of a 9-inch springform pan, making sure to pack it tightly and evenly.
- Bake the crust in the preheated oven for about 10 minutes, then remove from the oven and let it cool while preparing the cheesecake filling.
- Make the cheesecake filling:
- In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy.
- Gradually add the granulated sugar and continue to beat until the mixture is light and fluffy.
- Add the vanilla extract and lemon juice (if using) and mix well.
- Add the eggs one at a time, beating well after each addition until fully incorporated.
- Once the filling is smooth, pour it over the cooled graham cracker crust.
- Bake the cheesecake:
- Place the springform pan in the center of the oven and bake for about 55-65 minutes or until the cheesecake is set in the center but slightly jiggly. The edges should be lightly golden, and the top should look smooth.
- Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour. Then, remove from the oven and cool completely at room temperature. Refrigerate for at least 4 hours, or preferably overnight, to let it firm up.
- Prepare the blueberry topping:
- In a small saucepan, combine the fresh blueberries, granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the blueberries begin to break down and release their juices.
- If you prefer a thicker sauce, mix the cornstarch with a tablespoon of water and add it to the saucepan. Stir well and cook for another 1-2 minutes until the sauce thickens.
- Remove from heat and let the sauce cool to room temperature.
- Assemble the cheesecake:
- Once the cheesecake has fully chilled, remove it from the springform pan and place it on a serving plate.
- Spoon the cooled blueberry topping over the top of the cheesecake, spreading it evenly. Add extra fresh blueberries and mint leaves for garnish if desired.
Tips for Success:
- Smooth Cheesecake: Make sure your cream cheese is softened to room temperature to avoid lumps in the filling. This ensures a smooth, creamy texture.
- Baking Tips: To prevent cracks in your cheesecake, you can place a small pan of water in the oven while baking to create a moist environment.
- Chill Well: Refrigerating the cheesecake overnight allows it to set perfectly, making it easier to slice and serve.
Recommendations:
- Serve the cheesecake with a dollop of whipped cream for an extra indulgent touch.
- If you don’t have fresh blueberries, you can use frozen ones, but ensure you thaw and drain them before cooking.
- Try adding other berries like raspberries or blackberries to the topping for a mixed berry cheesecake.
Nutrition (Approximate per serving):
- Calories: 450 kcal
- Protein: 6g
- Carbohydrates: 48g
- Fat: 28g
- Fiber: 2g
- Sugar: 32g
- Sodium: 180mg
Fresh Blueberry Cheesecake is a crowd-pleaser that combines the richness of cheesecake with the freshness of fruit, making it a perfect dessert for any celebration! Enjoy!
