🧾 Ingredients (9-inch cheesecake)
Crust:
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1 ½ cups graham cracker crumbs (or digestive biscuits)
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¼ cup sugar
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6 tbsp unsalted butter, melted
Cheesecake filling:
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24 oz (680 g) cream cheese, softened
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1 cup sugar
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1 tsp vanilla extract
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3 large eggs
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½ cup sour cream or heavy cream
Topping:
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2 cups fresh blueberries
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2 tbsp sugar (optional)
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1 tsp lemon juice
👩🍳 Instructions
1. Prepare the crust
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Preheat oven to 325°F (160°C).
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Mix graham cracker crumbs, sugar, and melted butter until combined.
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Press mixture evenly into the bottom of a 9-inch springform pan.
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Bake for 8-10 minutes, then let cool.
2. Make the filling
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Beat cream cheese until smooth.
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Gradually add sugar and vanilla, mixing until creamy.
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Add eggs one at a time, beating gently.
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Fold in sour cream or heavy cream until smooth.
3. Bake the cheesecake
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Pour filling over cooled crust.
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Bake 50-60 minutes, until the edges are set but the center slightly jiggles.
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Turn off oven, leave cheesecake inside for 1 hour with the door slightly open to prevent cracking.
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Cool completely, then refrigerate at least 4 hours (preferably overnight).
4. Prepare the topping
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In a small bowl, toss blueberries with sugar and lemon juice (optional) to macerate.
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Spoon over chilled cheesecake just before serving.
🌟 Tips & Variations
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No-bake option: Combine softened cream cheese, sugar, whipped cream, and gelatin; chill for 4 hours. Top with fresh blueberries.
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Berry mix: Add raspberries or blackberries for variety.
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Glaze: Brush a thin layer of blueberry jam on top for a shiny finish.
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Crust alternative: Use chocolate cookie crumbs for a chocolate-blueberry version.
This cheesecake is creamy, smooth, and bursting with fresh blueberry flavor—perfect for a summer dessert or any special occasion.
I can also give you a mini cheesecake version that doesn’t require a springform pan and is great for portion control. Do you want me to make that version?
