Blueberry Cream Cheesecake Recipe
Overview:
Indulge in the sweetness of fresh blueberries with this delightful Blueberry Cream Cheesecake recipe. Bursting with flavor and creamy goodness, this cheesecake is the perfect dessert to satisfy your cravings. Whether you’re using fresh or frozen blueberries, this recipe promises a delicious treat that’s sure to impress.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 35 minutes
- Servings: 10
- Calories per serving: 533.6
- Rating: ⭐️⭐️⭐️⭐️⭐️ (5 out of 5)
Ingredients:
For the Base:
- 3/4 cup granulated sugar
- 1/2 cup butter, softened
- 1/2 cup margarine
- 1/2 cup egg
- 1/4 cup vanilla extract
- 1 cup blueberries
- 1/2 cup cream cheese
- 1/2 cup sour cream
- 3 tablespoons granulated sugar
- 8 eggs
- 2 tablespoons lemon juice
- 3/4 cup blueberries
- 2 tablespoons granulated sugar
- 1 tablespoon fresh lemon juice
- 1 teaspoon tapioca starch
- 1 teaspoon cornstarch
- 1 tablespoon water
Instructions:
Base:
- Preheat Oven: Preheat your oven to 350°F (175°C).
- Prepare Crust: In a mixing bowl, combine graham wafer crumbs, vanilla wafer crumbs, 1/4 cup of sugar, and almonds.
- Add Butter: Cut in butter and margarine until the mixture is crumbly.
- Press into Pan: Press the crumb mixture into an 11-inch spring-form pan.
- Prepare Egg Mixture: In a separate bowl, beat together egg, vanilla extract, and almond extract. Drizzle this mixture over the crumb mixture in the pan.
- Bake: Bake in the preheated oven for 8 to 10 minutes or until firm and no longer shiny.
- Cool: Remove from the oven and let it cool.
Filling:
- Prepare Blueberries: Spoon 3 cups of blueberries evenly over the cooled base. Sprinkle with the remaining 1/4 cup of sugar.
- Mix Cream Cheese Filling: In a mixing bowl, combine cream cheese, sour cream, 3/4 cup sugar, eggs, and lemon juice. Mix until smooth.
- Pour Filling: Pour the cream cheese mixture over the blueberries.
- Bake: Bake in the preheated oven for 1 to 1 1/4 hours or until the center is barely firm to the touch.
- Cool: Remove the cake from the oven and run a knife around the inside rim to loosen it. Let it cool on a rack in the pan.
- Refrigerate: Cover and refrigerate the cheesecake for 8 hours.
Sauce:
- Prepare Blueberry Puree: Puree 1 cup of blueberries.
- Cook Sauce: In a small saucepan, combine blueberry puree, sugar, and lemon juice. Cook over medium heat until it just boils and the sugar is dissolved.
- Mix Tapioca Starch: In a cup, mix tapioca starch with 3 teaspoons of cold water until smooth.
- Thicken Sauce: While the sauce is boiling slightly, add the tapioca mixture, stirring continuously until the sauce thickens slightly.
To Serve:
- Remove Sides: Remove the sides of the spring-form pan before cutting the cheesecake.
- Plate: Spoon some sauce onto each serving plate. Place a piece of cheesecake in the sauce, then spoon more sauce over the top.
Enjoy Your Blueberry Cream Cheesecake!
Indulge in the creamy texture and fruity flavor of this irresistible dessert. Perfect for any occasion, this Blueberry Cream Cheesecake will surely become a favorite among family and friends. So, go ahead, slice a piece, and savor every delightful bite! 🍰🫐
