Here’s a clear, quick recap of a Fresh Blueberry Cheesecake recipe—perfect if you want everything in one place 🫐
Fresh Blueberry Cheesecake — Recipe Recap
Crust
- 1½ cups graham cracker crumbs
- ⅓ cup melted butter
- 2 tbsp sugar
Mix, press into a springform pan, and bake at 325°F (165°C) for 10 minutes. Cool.
Cheesecake Filling
- 16 oz (450 g) cream cheese, softened
- ¾ cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream or Greek yogurt
Beat cream cheese and sugar until smooth. Mix in eggs one at a time, then vanilla and sour cream.
Bake
- Pour filling over crust.
- Bake at 325°F (165°C) for 45–55 minutes, until center is slightly jiggly.
- Cool completely, then refrigerate 4 hours or overnight.
Fresh Blueberry Topping
- 2 cups fresh blueberries
- ⅓ cup sugar
- 1 tbsp lemon juice
- 1 tsp cornstarch + 1 tbsp water
Simmer until berries burst and sauce thickens. Cool.
Serve
- Spoon cooled blueberry topping over chilled cheesecake.
- Slice and enjoy!
Helpful Tips
- Room-temperature ingredients = smoother cheesecake
- Don’t overbake—carryover heat will finish it
- Run a knife around the edge before chilling to prevent cracks
If you’d like, I can also give you a no-bake version, mini cheesecakes, or a gluten-free crust option 😊