Irresistible Blueberry Cheesecake Baked
There’s nothing quite like a classic cheesecake, especially when it’s topped with sweet, juicy blueberries. This Irresistible Blueberry Cheesecake Baked has a creamy filling, a buttery graham cracker crust, and a delightful blueberry topping that can make anyone’s mouth water. Perfect for gatherings, birthdays, or just a special treat for yourself, this recipe is both easy to make and hard to resist!
Why make this recipe?
This baked blueberry cheesecake combines the rich flavors of cream cheese and sour cream with the natural sweetness of blueberries. It’s a crowd-pleaser that is sure to satisfy your sweet tooth and elevate any occasion. Not only is it delicious, but it’s also visually stunning, making it the perfect dessert to impress family and friends.
How to prepare Irresistible Blueberry Cheesecake Baked
Ingredients:
- 🥣 1 1/2 cups graham cracker crumbs
- 🍬 1/3 cup sugar
- 🧈 1/2 cup butter, melted
- 🧀 4 packages (8 oz each) cream cheese, softened
- 🍬 1 cup sugar
- 🌿 1 teaspoon vanilla extract
- 🥚 4 large eggs
- 🥛 1 cup sour cream
- 🍇 2 cups blueberries (fresh or frozen)
- 🍇 1/4 cup blueberry preserves
Instructions:
- Preheat the oven to 325°F (160°C).
- Prepare the crust: In a bowl, mix the graham cracker crumbs, 1/3 cup sugar, and melted butter. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let it cool.
- Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add 1 cup sugar and continue mixing until well blended. Add in the vanilla extract and mix well.
- Add the eggs: Incorporate the eggs one at a time, beating well after each addition. Finally, mix in the sour cream until just combined.
- Fold in the blueberries: Gently stir in the blueberries, ensuring they are evenly distributed.
- Pour the filling: Carefully pour the cheesecake mixture over the cooled crust.
- Bake: Bake the cheesecake for 55-60 minutes, or until the center is set but still slightly jiggly.
- Cool and chill: Once baked, turn off the oven and let the cheesecake cool in the oven with the door slightly open for about an hour. Then, refrigerate for at least 4 hours, preferably overnight.
- Top with blueberry preserves: Before serving, spread the blueberry preserves over the top of the cheesecake for an added burst of flavor.
How to serve Irresistible Blueberry Cheesecake Baked
Slice the cheesecake into wedges and serve chilled. It pairs wonderfully with whipped cream or a scoop of vanilla ice cream to enhance the experience. Garnish with fresh blueberries on top for an elegant touch.
How to store Irresistible Blueberry Cheesecake Baked
Store leftover cheesecake covered in the refrigerator for up to 5 days. If you want to keep it longer, you can freeze individual slices by wrapping them tightly in plastic wrap and placing them in an airtight container. They can last for up to 3 months in the freezer.
Tips for preparing Irresistible Blueberry Cheesecake Baked
- Make sure the cream cheese is at room temperature for a smoother texture.
- If using frozen blueberries, do not thaw them before adding to the mixture; this helps to prevent the cheesecake from becoming watery.
- For a more flavorful crust, consider adding a pinch of cinnamon or nutmeg to the graham cracker mixture.
Variations
Feel free to experiment with different fruits! Strawberries, raspberries, or even blackberries can be used in place of blueberries for a delightful twist on this classic recipe.
FAQs
1. Can I use store-bought graham cracker crust?
Yes, if you prefer, you can use a pre-made graham cracker crust. Just skip the step of making the crust from scratch.
2. How do I know when the cheesecake is done baking?
The cheesecake should be set around the edges but slightly jiggly in the center. It will firm up as it cools.
3. Can I make this cheesecake ahead of time?
Absolutely! This cheesecake can be made up to two days in advance, making it a great option for hosting gatherings. Just make sure to store it properly in the fridge.