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Cheesecake has long held a place as a beloved dessert in kitchens around the world. With its rich, creamy texture and versatility, it serves as a canvas for a variety of flavors and toppings. From classic New York-style cheesecake to fruit-infused varieties, there is a cheesecake for every palate. Among these delightful options, blueberry cheesecake stands out as a refreshing and vibrant twist on the traditional recipe. This dessert not only boasts a beautiful presentation but also combines the creamy indulgence of cheesecake with the natural sweetness and tartness of blueberries.

Best Blueberry Cheesecake Digital Recipe,

Indulge in the ultimate dessert experience with this best blueberry cheesecake recipe! Learn how to create a perfectly creamy filling, a delectable graham cracker crust, and a burst of fresh blueberries that elevate this classic treat. This recipe guides you through every step, ensuring a stunning presentation and unbeatable flavor. Click to discover how you can impress your friends and family with this mouthwatering cheesecake—baking has never been this rewarding!
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Ingredients
  

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

2 cups cream cheese, softened

1 cup granulated sugar

1 teaspoon vanilla extract

3 large eggs

1 cup sour cream

1 tablespoon lemon juice

2 cups fresh blueberries

2 tablespoons cornstarch

Instructions
 

Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan.

    Make the crust: In a medium bowl, mix the graham cracker crumbs and melted butter until well combined. Press the mixture firmly into the bottom of the prepared springform pan to form an even layer. Bake in the oven for 10 minutes, then remove and cool.

      Prepare the cheesecake filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the granulated sugar, continuing to beat until well incorporated.

        Add the vanilla: Mix in the vanilla extract, then add the eggs one at a time, beating well after each addition. Ensure each egg is thoroughly blended before adding the next.

          Incorporate sour cream and lemon juice: Gently fold in the sour cream and lemon juice until just combined.

            Prepare blueberries: In a small bowl, toss the fresh blueberries with cornstarch. This will help prevent them from sinking in the batter.

              Combine the blueberries with the filling: Carefully fold the blueberries into the cheesecake mixture, being gentle to avoid crushing them.

                Bake the cheesecake: Pour the filling over the cooled crust in the springform pan. Smooth the top with a spatula. Bake for 55-60 minutes or until the edges are set but the center still has a slight jiggle.

                  Cool the cheesecake: Once baked, turn off the oven, crack the oven door, and allow the cheesecake to cool inside for 1 hour. This helps prevent cracking.

                    Chill: After cooling, cover the cheesecake with plastic wrap and refrigerate for at least 4 hours (or overnight) before serving.

                      Serve: Carefully run a knife around the edge of the springform pan before releasing it. Slice the cheesecake into wedges and enjoy!

                        Prep Time: 20 minutes | Total Time: 6 hours | Servings: 12