FRESH BLUEBERRY CHEESECAKE WITH HOMEMADE CRUST

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Imagine biting into a luscious, creamy slice of cheesecake, perfectly complemented by the tangy sweetness of fresh blueberries. This Fresh Blueberry Cheesecake with a Homemade Crust is a delightful twist on a classic dessert that promises to be a hit every time you make it.

Why You’ll Love This Recipe

This blueberry cheesecake is a favorite for a reason! Using fresh blueberries elevates the flavor, while the homemade graham cracker crust adds a nutty, buttery base that perfectly complements the creamy filling. It’s no wonder this recipe receives rave reviews and is one of the most popular on my website.

Kitchen Equipment You’ll Need

• 8 x 8 inch baking pan
• Rolling pin or food processor
• Mixing bowls
• Electric mixer
• Saucepan

Ingredients

Nutty Graham Cracker Crust

• 1 cup graham cracker crumbs (finely ground)
• 1/2 cup old-fashioned rolled oats
• 1/2 cup ground walnuts or nuts of your choice
• 2 tablespoons brown sugar
• 1/2 cup butter or margarine, melted

Cream Cheese Filling

• 1 (8 ounce) package cream cheese, softened
• 1 (14 ounce) can sweetened condensed milk
• 1/3 cup lemon juice
• 1 teaspoon vanilla extract

Fresh Blueberry Topping

• 2 cups fresh blueberries (or frozen)
• 1/2 cup sugar
• 1 tablespoon cornstarch
• 1/4 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/2 cup water
• 1 tablespoon lemon juice

Step-by-Step Instructions

Nutty Graham Cracker Crust

1. Preheat your oven to 350 degrees Fahrenheit.
2. In a mixing bowl, combine graham cracker crumbs, oats, ground nuts, and brown sugar.
3. Stir in the melted butter until the mixture resembles wet sand.
4. Press the mixture evenly into a sprayed 8 x 8 inch baking pan.
5. Bake for 10 to 12 minutes. Remove from the oven and allow to cool completely.

Cream Cheese Filling

1. In a large bowl, combine the softened cream cheese, sweetened condensed milk, lemon juice, and vanilla extract.
2. Mix on high speed for 3 to 4 minutes until smooth and creamy.
3. Pour the filling over the cooled crust and refrigerate for at least 3 hours.

Fresh Blueberry Topping

1. In a saucepan, combine blueberries, sugar, cornstarch, cinnamon, nutmeg, and water.
2. Bring to a boil over medium heat, stirring constantly to prevent burning.
3. Cook for about 2 minutes until the mixture thickens.
4. Remove from heat and stir in the lemon juice. Let cool.
5. Once the cheesecake has set, pour the blueberry topping over it.

Tips for Success

• Ensure the cream cheese is at room temperature to achieve a smooth filling.
• Be patient and allow the cheesecake to chill thoroughly for the best texture.
• Use fresh, ripe blueberries for the best flavor, but frozen will work in a pinch.

Additional Tips and Variations

You can substitute the blueberries with other fresh fruits like strawberries or blackberries for a different twist. For a more indulgent version, consider adding a layer of whipped cream on top before serving.

Nutritional Highlights (Per Serving)

While the exact nutritional content can vary, this cheesecake provides a delicious balance of creaminess and fruitiness without being overly sweet.

Frequently Asked Questions (FAQ)

• Can I use a different type of crust? Yes, a traditional graham cracker crust without nuts or even a cookie crust would work well.
• How long will this cheesecake keep? Store in the refrigerator for up to 5 days, tightly covered.
• Can I make this cheesecake ahead of time? Absolutely! It’s actually better if prepared the day before serving to allow the flavors to meld.

Conclusion

I invite you to try this Fresh Blueberry Cheesecake with Homemade Crust. It’s an exquisite dessert that will impress your family and friends. Don’t forget to share your experience and any creative variations you come up with. Enjoy!

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