Fresh Blueberry Cheesecake With Homemade Crust


For the crust:

  • 1 1/2 cups graham cracker crumbs
  • 6 tablespoons unsalted butter, melted
  • 3 tablespoons granulated sugar

For the filling:

  • 4 (8-ounce) packages cream cheese, softened
  • 1 1/4 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 4 large eggs, at room temperature
  • 1/4 cup all-purpose flour
  • 1 pint fresh blueberries


  1. Preheat the oven to 350°F (180°C).
  2. In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar until well combined.
  3. Press the crumb mixture into the bottom of a 9-inch springform pan.
  4. Bake the crust in the preheated oven for 10 minutes, or until lightly golden brown. Set aside to cool.
  5. In a large mixing bowl, beat the cream cheese until smooth. Add the sugar and vanilla extract, and beat until well combined.
  6. Gradually mix in the eggs, one at a time, and the flour, beating until just combined.
  7. Fold in the fresh blueberries.
  8. Pour the cheesecake batter over the cooled crust.
  9. Bake the cheesecake in the preheated oven for 50-60 minutes, or until the center is almost set.
  10. Turn off the oven, and leave the cheesecake in the oven for an additional 30 minutes with the door closed.
  11. Remove the cheesecake from the oven, and allow it to cool to room temperature before refrigerating for at least 4 hours or overnight.
  12. Once chilled, carefully remove the cheesecake from the springform pan and slice. Serve with additional fresh blueberries, if desired.

Enjoy your delicious fresh blueberry cheesecake with homemade crust!

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