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
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.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
Store leftovers in the refrigerator for up to 5 days.