Heavenly Blueberry Cheesecake

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Introduction:
Heavenly Blueberry Cheesecake is a luscious and creamy dessert that’s perfect for any special occasion or simply to satisfy your sweet tooth. This cheesecake features a rich and smooth cream cheese filling, a buttery graham cracker crust, and a delightful blueberry topping that adds a burst of fresh, fruity flavor. This combination creates a dessert that is truly heavenly.

Ingredients:

For the Crust:

  • 1 1/2 cups (150g) graham cracker crumbs
  • 1/4 cup (50g) granulated sugar
  • 1/2 cup (115g) unsalted butter, melted

For the Cheesecake Filling:

  • 4 packages (8 ounces each) cream cheese, softened
  • 1 cup (200g) granulated sugar
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 1 cup (240ml) sour cream
  • 1/4 cup (60ml) heavy cream

For the Blueberry Topping:

  • 2 cups (300g) fresh or frozen blueberries
  • 1/2 cup (100g) granulated sugar
  • 1 tablespoon cornstarch
  • 1/4 cup (60ml) water
  • 1 tablespoon lemon juice

Optional Additions:

  • Zest of one lemon for extra citrus flavor in the filling
  • A few mint leaves for garnish

Instructions:

1. Prepare the Crust:

  • Preheat your oven to 325°F (165°C).
  • In a medium bowl, mix the graham cracker crumbs, granulated sugar, and melted butter until well combined.
  • Press the mixture into the bottom of a 9-inch springform pan, ensuring it is evenly distributed and firmly packed.
  • Bake for 10 minutes, then set aside to cool.

2. Make the Cheesecake Filling:

  • In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
  • Gradually add the granulated sugar, beating until well combined.
  • Add the vanilla extract and mix well.
  • Add the eggs one at a time, beating on low speed after each addition until just combined.
  • Stir in the sour cream and heavy cream until the mixture is smooth and creamy.
  • Pour the filling over the cooled crust, spreading it evenly.

3. Bake the Cheesecake:

  • Place the springform pan in a large roasting pan.
  • Fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan, creating a water bath.
  • Carefully transfer to the preheated oven and bake for 55-65 minutes, or until the center is set but still slightly jiggly.
  • Turn off the oven, crack the oven door, and let the cheesecake cool in the oven for 1 hour.
  • Remove from the oven and allow to cool to room temperature, then refrigerate for at least 4 hours or overnight.

4. Prepare the Blueberry Topping:

  • In a medium saucepan, combine the blueberries, granulated sugar, cornstarch, water, and lemon juice.
  • Cook over medium heat, stirring constantly until the mixture thickens and the blueberries begin to break down, about 10 minutes.
  • Remove from heat and let the topping cool completely.

5. Assemble the Cheesecake:

  • Once the cheesecake is fully chilled, remove it from the springform pan and transfer to a serving plate.
  • Spoon the blueberry topping over the top of the cheesecake, spreading it evenly.

Tips for Success:

  • Ensure all ingredients for the filling are at room temperature to avoid lumps.
  • Do not overmix the batter to prevent cracks in the cheesecake.
  • Allow the cheesecake to cool gradually in the oven to avoid sudden temperature changes that can cause cracks.

Nutritional Estimate:
(Per Serving, based on 12 servings)

  • Calories: 450
  • Fat: 30g
  • Saturated Fat: 18g
  • Cholesterol: 150mg
  • Sodium: 330mg
  • Carbohydrates: 38g
  • Fiber: 1g
  • Sugars: 29g
  • Protein: 6g

Recommendation:
Heavenly Blueberry Cheesecake is best enjoyed chilled and can be stored in the refrigerator for up to 5 days. For an added touch, garnish with a few fresh mint leaves before serving. This cheesecake pairs beautifully with a cup of coffee or a glass of dessert wine.

Enjoy your Heavenly Blueberry Cheesecake!

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