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Fresh Blueberry Cheesecake with Homemade Crust

A delicious and visually stunning cheesecake featuring a creamy filling infused with fresh blueberries, all set in a homemade graham cracker crust.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 4 hours 30 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Homemade Crust
  • 1.5 cups graham cracker crumbs
  • 0.5 cups unsalted butter, melted
  • 0.25 cups sugar
For the Cheesecake Filling
  • 24 oz cream cheese, softened Make sure it is at room temperature.
  • 1 cups granulated sugar
  • 1 tsp vanilla extract
  • 3 large eggs Use room temperature.
  • 1 cups fresh blueberries Plus extra for garnish.
  • 1 tbsp lemon juice

Method
 

Preparation
  1. Preheat your oven to 325°F (163°C).
  2. In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until well combined and resembles wet sand.
  3. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Set aside.
  4. In a large mixing bowl, beat the softened cream cheese until smooth.
  5. Gradually add the sugar and vanilla extract, then add the eggs one at a time, mixing well after each addition.
  6. Stir in the fresh blueberries and lemon juice until just combined.
  7. Pour the cream cheese mixture over the crust in the springform pan. Smooth the top with a spatula for an even finish.
Baking
  1. Bake in the preheated oven for about 55-60 minutes or until the center is set and slightly jiggly.
Cooling and Serving
  1. Remove the cheesecake from the oven, let it cool to room temperature, and then refrigerate for at least 4 hours or overnight for the best results.
  2. Once chilled, remove the cheesecake from the springform pan, garnish with fresh blueberries, and slice to serve.

Notes

Use room temperature ingredients for better mixing. Be cautious not to overmix the eggs. For a creamier texture, consider using a water bath.