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Blueberry Dream Cheesecake Recipe

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4.7 from 40 reviews

Blueberry Dream Cheesecake is a luscious dessert featuring a creamy cream cheese filling swirled with a homemade blueberry compote atop a buttery graham cracker crust. This elegant cheesecake is baked in a water bath for a smooth, dense texture and garnished with fresh blueberries and mint leaves for a refreshing finish.

Ingredients

Crust

  • 1½ cups graham cracker crumbs
  • ½ cup melted butter

Blueberry Mixture

  • 2 cups fresh blueberries
  • ¾ cup sugar
  • 2 tbsp cornstarch
  • 1 tbsp lemon juice

Cheesecake Filling

  • 3 packages (8 oz each) cream cheese, softened
  • 1 cup sugar
  • 1 tsp vanilla extract
  • 3 large eggs
  • ½ cup sour cream

Garnish

  • Fresh blueberries
  • Mint leaves

Instructions

  1. Prepare the crust. Combine graham cracker crumbs and melted butter in a bowl until evenly moistened. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust layer. Chill the crust in the freezer to set.
  2. Cook the blueberry mixture. In a saucepan over medium heat, combine fresh blueberries, sugar, cornstarch, and lemon juice. Stir continuously until the mixture thickens and becomes glossy. Remove from heat and allow it to cool completely.
  3. Mix the cream cheese filling. Beat the softened cream cheese in a large bowl until smooth and creamy. Gradually add sugar and vanilla extract, continuing to beat until well combined. Scrape down the sides of the bowl to ensure an even mixture.
  4. Incorporate eggs and sour cream. Add the eggs one at a time, beating well after each addition to maintain a smooth texture. Gently fold in the sour cream until just combined, taking care not to overmix to prevent excess air in the batter.
  5. Assemble and bake the cheesecake. Pour half of the cream cheese filling over the prepared crust. Dollop half of the cooled blueberry mixture over the filling and gently swirl with a knife. Repeat layering with the remaining filling and blueberry mixture. Place the springform pan into a water bath and bake at 325°F (160°C) for 75 minutes. After baking, cool the cheesecake in the oven with the door ajar, then transfer to a wire rack to cool completely. Refrigerate for at least 6 hours or overnight to set.
  6. Garnish and serve. Carefully release the sides of the springform pan. Garnish the top of the cheesecake with fresh blueberries and mint leaves before slicing and serving.

Notes

  • Using a water bath helps prevent cracks and ensures even baking.
  • Make sure all cream cheese is softened to room temperature for a smooth batter.
  • If fresh blueberries are not available, frozen blueberries can be used but should be thawed and drained before cooking.
  • For a dairy-free option, substitute cream cheese and sour cream with vegan alternatives.
  • Chilling the crust before adding filling helps maintain a firm base.

Find it online: https://hotsavors.com/blueberry-dream-cheesecake-recipe/