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Indulging in a slice of cheesecake is one of life's simple pleasures, and when it's infused with the sweet-tart flavor of blueberries, it becomes an unforgettable experience. The Heavenly Blueberry Bliss Cheesecake offers a perfect balance of creamy richness and fruity freshness, making it an ideal dessert for any occasion. Whether you're celebrating a special milestone, hosting a dinner party, or simply craving a delightful treat, this cheesecake is sure to impress your family and friends.

Best Blueberry Cheesecake Recipe

Treat yourself and your loved ones to the Heavenly Blueberry Bliss Cheesecake! This recipe combines the creamy richness of classic cheesecake with the sweet-tart burst of blueberries, creating a dessert that's sure to impress. Perfect for any occasion, this cheesecake features a buttery graham cracker crust and beautiful marble swirls of blueberry filling. Follow the detailed steps for a spectacular treat that celebrates the flavors of summer. #Cheesecake #BlueberryDessert #Baking #DessertGoals #SweetTreats
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Ingredients
  

For the Crust:

1 ½ cups Graham cracker crumbs

¼ cup granulated sugar

½ cup unsalted butter, melted

For the Blueberry Filling:

2 cups fresh blueberries (or frozen, thawed)

½ cup granulated sugar

1 tablespoon lemon juice

1 tablespoon cornstarch

1 tablespoon water

For the Cheesecake Batter:

16 oz (2 packages) cream cheese, softened

1 cup sour cream

¾ cup granulated sugar

3 large eggs

1 teaspoon vanilla extract

Zest of 1 lemon

For the Topping:

1 cup fresh blueberries

Whipped cream (optional)

Instructions
 

Prepare the Crust:

    - Preheat your oven to 325°F (160°C).

      - In a mixing bowl, combine Graham cracker crumbs, ¼ cup sugar, and melted butter. Mix until well-combined and resembles wet sand.

        - Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove and let cool.

          Make the Blueberry Filling:

            - In a small saucepan over medium heat, combine 2 cups blueberries, ½ cup sugar, lemon juice, cornstarch, and water. Stir gently until the blueberries break down and the mixture thickens, about 5-8 minutes.

              - Remove from heat and let cool.

                Prepare the Cheesecake Batter:

                  - In a large mixing bowl, beat the cream cheese until smooth.

                    - Add sour cream, ¾ cup sugar, and mix until fully combined.

                      - Beat in the eggs one at a time, being careful not to overmix.

                        - Stir in vanilla extract and the zest of one lemon until just combined.

                          Assemble the Cheesecake:

                            - Pour half of the cheesecake batter over the cooled crust.

                              - Spoon half of the blueberry filling over the batter, then add the remaining cheesecake batter on top.

                                - Swirl the remaining blueberry filling into the top layer of the batter for a marbled effect.

                                  Bake the Cheesecake:

                                    - Place the springform pan inside a larger baking dish and fill the outer dish with hot water until it reaches halfway up the sides of the cheesecake pan (this is a water bath).

                                      - Bake for 55-65 minutes, or until the center is set but slightly jiggly.

                                        - Turn off the oven, crack the door, and let the cheesecake cool inside for another hour to prevent cracking.

                                          Chill and Serve:

                                            - Remove the cheesecake from the water bath and refrigerate for at least 4 hours, preferably overnight.

                                              - Before serving, top the cheesecake with fresh blueberries and whipped cream if desired.

                                                Prep Time: 30 minutes | Total Time: 6 hours | Servings: 10-12 slices