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Blueberry cheesecake is a beloved classic dessert that combines the rich, creamy texture of cheesecake with the sweet, tart flavor of fresh blueberries. This combination not only makes for a visually stunning dish but also elevates the taste experience, as the blueberries provide a burst of flavor that perfectly complements the smoothness of the cheesecake. Whether served at a family gathering, special occasion, or simply enjoyed as a personal treat, blueberry cheesecake is sure to delight dessert lovers of all ages.

Best Blueberry Cheesecake Digital Recipe,

Discover the best blueberry cheesecake recipe that combines a rich, creamy texture with the tart sweetness of fresh blueberries. Perfect for any occasion, this delightful dessert is made from scratch using high-quality ingredients to ensure superior flavor and texture. Impress your family and friends with a stunning blueberry cheesecake that looks as good as it tastes. Click through now to explore this easy-to-follow recipe and make your own decadent treat!
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Ingredients
  

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

2 tablespoons granulated sugar

2 (8 oz) packages cream cheese, softened

1 cup granulated sugar

1 teaspoon vanilla extract

3 large eggs

2 cups fresh blueberries (or frozen, thawed)

1 tablespoon cornstarch

1 tablespoon lemon juice

1 cup sour cream

Zest of 1 lemon

Instructions
 

Prepare the crust: Preheat the oven to 325°F (163°C). In a medium bowl, mix the graham cracker crumbs, melted butter, and 2 tablespoons of sugar until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes and let cool.

    Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese until smooth, about 2 minutes. Gradually add 1 cup of granulated sugar and beat until combined.

      Add flavorings: Add the vanilla extract and lemon zest; mix until incorporated.

        Incorporate eggs: Add the eggs one at a time, mixing on low after each addition until just blended. Be careful not to overmix.

          Prepare the blueberry swirl: In a small bowl, toss the blueberries with cornstarch and lemon juice until coated. Fold half of the blueberry mixture into the cheesecake batter, leaving some whole blueberries for topping.

            Bake the cheesecake: Pour the cheesecake batter over the cooled crust in the springform pan. Drop spoonfuls of the remaining blueberries on top and gently swirl with a knife to create a marbled effect.

              Bake: Place the cheesecake in the preheated oven and bake for 50-60 minutes, until the edges are set, but the center has a slight jiggle.

                Cool down: Turn off the oven and crack the door, letting the cheesecake cool gradually for one hour. Then, refrigerate for at least 4 hours or overnight for best results.

                  Serve: Just before serving, mix the sour cream with a touch of sugar (to taste) and spread it over the top of the cheesecake.

                    Slice and enjoy: Carefully remove the sides of the springform pan and slice the cheesecake into pieces.

                      Prep Time: 20 minutes | Total Time: 6 hours | Servings: 12