Fresh Blueberry Cheesecake with Homemade Crust – A Berry Beautiful Dessert
There’s something undeniably special about a cheesecake made from scratch. Add in a burst of juicy, sweet blueberries and a buttery, golden homemade crust, and you’ve got a show-stopping dessert that’s as beautiful as it is delicious. This Fresh Blueberry Cheesecake with Homemade Crust is rich, creamy, and layered with the perfect balance of tangy, sweet, and fruity flavors.
Whether you’re hosting a dinner party, celebrating a holiday, or simply indulging in a weekend bake, this cheesecake is guaranteed to impress from the first slice to the last crumb.
Why You’ll Love This Cheesecake
🫐 Fresh, real blueberries – no canned topping here
🧀 Creamy, smooth cheesecake filling
🥧 Buttery, homemade graham cracker crust
🍰 Elegant enough for gatherings, easy enough for weeknights
❄️ Can be made ahead and chilled overnight
Ingredients
For the Crust:
1½ cups graham cracker crumbs (about 10 full crackers)
1/4 cup granulated sugar
6 tablespoons unsalted butter, melted
Pinch of salt
For the Cheesecake Filling:
24 oz cream cheese (3 blocks), softened
1 cup granulated sugar
1 cup sour cream
3 large eggs
1 teaspoon vanilla extract
1 tablespoon lemon juice
Zest of 1 lemon (optional, for brightness)
For the Blueberry Topping:
2 cups fresh blueberries
1/4 cup sugar
1 tablespoon lemon juice
1 teaspoon cornstarch mixed with 1 tablespoon water
Instructions
1. Make the Crust:
Preheat oven to 325°F (163°C).
In a medium bowl, mix graham cracker crumbs, sugar, salt, and melted butter until evenly moistened. Press firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
2. Prepare the Filling:
In a large bowl, beat the cream cheese until smooth and creamy. Add the sugar and mix well. Beat in the sour cream, vanilla, lemon juice, and lemon zest (if using). Add eggs one at a time, mixing on low speed just until combined — do not overmix.
Pour the filling over the cooled crust. Smooth the top with a spatula.
3. Bake the Cheesecake:
Place the springform pan in a larger pan and fill with hot water halfway up the sides (this water bath helps prevent cracking).
Bake at 325°F for 55–65 minutes, or until the center is just set but still slightly jiggly.
Turn off the oven, crack the door, and let the cheesecake sit for 1 hour. Remove from the oven and refrigerate for at least 4 hours, preferably overnight.
4. Make the Blueberry Topping:
In a small saucepan, combine blueberries, sugar, and lemon juice. Cook over medium heat until the berries begin to burst. Stir in the cornstarch slurry and cook for another 1–2 minutes, until thickened. Let cool completely.
5. Assemble and Serve:
Once the cheesecake is fully chilled, spoon the blueberry topping over the top. Slice and serve cold — and savor every bite.
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