Here’s a delicious Fresh Blueberry Cheesecake recipe for you!
Ingredients:
For the crust:
• 200g (about 2 cups) graham crackers (or digestive biscuits), crushed
• 100g (7 tbsp) unsalted butter, melted
• 2 tbsp sugar
For the cheesecake filling:
• 500g (2 cups) cream cheese, softened
• 200g (1 cup) granulated sugar
• 200ml (¾ cup) heavy cream
• 3 eggs
• 1 tsp vanilla extract
• 2 tbsp all-purpose flour
• 1 tbsp lemon juice
For the blueberry topping:
• 250g (2 cups) fresh blueberries
• 100g (½ cup) sugar
• 1 tbsp lemon juice
• 1 tbsp cornstarch mixed with 2 tbsp water
Instructions:
Step 1: Prepare the Crust
1. Preheat oven to 175°C (350°F).
2. In a bowl, mix crushed graham crackers, melted butter, and sugar until well combined.
3. Press the mixture firmly into the bottom of a springform pan (about 9 inches).
4. Bake for 8-10 minutes, then set aside to cool.
Step 2: Make the Cheesecake Filling
1. In a large bowl, beat the cream cheese and sugar until smooth.
2. Add eggs one at a time, mixing after each addition.
3. Mix in vanilla extract, lemon juice, flour, and heavy cream until smooth.
4. Pour the filling over the cooled crust.
Step 3: Bake the Cheesecake
1. Reduce oven temperature to 160°C (320°F).
2. Bake for 50-60 minutes, or until the center is slightly jiggly.
3. Turn off the oven, leave the door slightly open, and let the cheesecake cool inside for 1 hour.
4. Chill in the fridge for at least 4 hours (or overnight).
Step 4: Prepare the Blueberry Topping
1. In a saucepan over medium heat, cook blueberries, sugar, and lemon juice until they release juice (about 5 minutes).
2. Add the cornstarch mixture and stir until thickened.
3. Let the sauce cool before spreading over the cheesecake.
Step 5: Assemble & Serve
1. Remove the cheesecake from the pan.
2. Pour the blueberry topping over the cheesecake.
3. Slice and enjoy your fresh blueberry cheesecake!
Let me know if you need any modifications!