Blueberry Cheesecake
A rich and creamy blueberry cheesecake that combines vibrant blueberries with a luscious filling!
Equipment
- 9-inch Springform Pan
- Mixing Bowls:
- Electric Mixer
- Cooling rack
Ingredients
- 1 9-inch graham cracker crust
- 1 cup granulated sugar
- Zest of 1 large lemon
- 4 packages cream cheese 8 ounces each, room temperature
- 4 large eggs room temperature
- 2 teaspoons pure vanilla extract
- 1/3 cup heavy cream
- homemade blueberry sauce to taste
HOMECOOKIN Slow Cooker, Extra Large 10 Quart Digital Programmable Slow Cookers with Timer
Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
- Preheat your oven to 350°F (175°C).
- Prepare a kettle of boiling water for the water bath.
- In a mixing bowl, combine granulated sugar and lemon zest. Add cream cheese and beat until smooth.
- Gradually add eggs, mixing well after each addition. Then add vanilla extract and heavy cream, mixing until fully combined.
- Pour the cream cheese mixture into the prepared graham cracker crust, smoothing the top.
- Place the filled crust into a larger pan and pour boiling water halfway up the sides of the smaller pan.
- Cover loosely with foil and bake for 55-65 minutes until edges are set and center is slightly wobbly.
- Turn off the oven, crack the door, and let the cheesecake rest inside for 1 hour.
- Remove from the water bath and let cool completely at room temperature, then refrigerate for at least 8 hours or overnight.
- Before serving, top with homemade blueberry sauce.
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Notes
Store leftovers in the refrigerator for up to 5 days.