Fresh Blueberry Cheesecake

• 1½ cups (150g) graham cracker crumbs (about 10 full sheets)
• ¼ cup (50g) granulated sugar
• 6 tbsp (85g) unsalted butter, melted

For the Cheesecake Filling:

• 4 (8 oz) blocks full-fat cream cheese, softened to room temperature
• 1 cup (200g) granulated sugar
• 1 cup (240g) full-fat sour cream
• 1 tsp pure vanilla extract
• 2 tsp fresh lemon juice
• 3 large eggs, room temperature

For the Fresh Blueberry Topping:

• 3 cups (450g) fresh or frozen blueberries
• ¼ cup (50g) granulated sugar
• 1 tbsp lemon juice
• 1½ tsp cornstarch + 1 tbsp cold water (slurry)
• Optional: ½ tsp lemon zest for brightness

💡 Pro Tips:

• Room-temperature ingredients prevent lumps—take cream cheese/eggs out 2 hours ahead.
• Don’t overmix after adding eggs—causes cracks.
• Cool completely before chilling—prevents condensation.

Step-by-Step Instructions (Creamy, Crack-Free, Foolproof)

1. Make the Crust

• Preheat oven to 325°F (160°C).
• Mix graham crumbs, sugar, and melted butter until sandy.
• Press firmly into bottom (and 1 inch up sides) of a 9-inch springform pan.
• Bake 10 minutes. Cool while making filling.

2. Make the Filling

• In a large bowl, beat cream cheese and sugar until smooth (2–3 mins).
• Add sour cream, vanilla, and lemon juice; mix until combined.
• Add eggs one at a time, mixing just until blended (scrape bowl often).
• Do not overbeat—this traps air and causes cracks.

3. Bake Gently

• Pour filling over crust.
• Bake 55–65 minutes, until edges are set but center still jiggles slightly.
• Turn off oven; crack door open with a wooden spoon. Let cheesecake cool inside 1 hour (prevents sinking/cracking).
• Remove; cool completely on counter, then chill at least 6 hours (preferably overnight).

4. Make the Blueberry Topping

• In a saucepan, combine blueberries, sugar, and lemon juice. Cook over medium heat 5–7 minutes until berries burst.
• Stir cornstarch slurry into mixture; cook 1–2 minutes until thickened and glossy.
• Cool completely (it will thicken more as it cools).

5. Assemble & Serve

• Run a knife around edge of cheesecake; release springform ring.
• Spoon cooled blueberry topping over center, letting it spill slightly down the sides.
• Garnish with whole fresh blueberries or mint leaves.

Serving Suggestions

• ☕ Classic: Chilled with coffee or tea
• 🍦 Decadent: With a dollop of whipped cream or vanilla ice cream
• 🥄 Brunch star: Sliced thin alongside mimosas
• 🎂 Celebration centerpiece: For birthdays, showers, or Fourth of July

Make-Ahead & Storage Tips

• Fridge: Keeps covered up to 5 days.
• Freeze: Wrap whole (untopped) cheesecake in plastic + foil; freeze up to 2 months. Thaw overnight in fridge, then add topping.
• Topping: Store separately; add day-of serving to prevent soggy crust.

Frequently Asked Questions

Q: Can I make it gluten-free?
A: Yes! Use GF graham crackers or cookie crumbs.

Q: No sour cream?
A: Substitute with full-fat Greek yogurt.

Q: Cheesecake cracked?
A: Common! Cover with extra blueberry topping—it’s part of its charm.

Q: Can I use other fruit?
A: Absolutely! Try raspberries, blackberries, or mixed berries.

❤️ The Heart of the Dessert

This Fresh Blueberry Cheesecake isn’t just dessert—it’s summer captured in a slice. It’s what you bake when you want to celebrate blueberry season, impress guests without stress, or simply treat yourself to something beautiful and bright.

So soften that cream cheese, simmer those berries, and bake with joy. Because the best desserts aren’t perfect—they’re creamy, fruity, and made with love.

“Good cheesecake doesn’t need a bakery—it just needs blueberries, cream cheese, and someone to share it with.” 🫐✨