With fresh blueberries abundantly available right now at Santa Clara County farmers markets and this easy cheesecake recipe, there is no excuse not to enjoy a delicious, creamy cheesecake bursting with the freshness of summer blueberries. July 30th is National Cheesecake Day and that’s definitely something to celebrate!
This Fresh Blueberry Cheesecake is not to be taken lightly as this recipe makes a large, deep, beautifully impressive cheesecake worthy of serving to company. For the best texture results and ease of slicing to serve, it’s best to make this cheesecake and sour cream topping the night before and allow it to refrigerate overnight. This also means less work to do the day you’re ready to serve it!
If you can’t make it to your local Santa Clara farmers market to pick up fresh blueberries, they are readily available this time of year in all local grocery stores such as Safeway and Zanotto’s.
1 & 1/2 cups graham cracker crumbs
1/4 cup sugar
1/4 teaspoon ground cinnamon
1/3 cup butter, melted
- Spray the bottom and sides of a 10-inch springform pan with non-stick cooking spray.
- In a bowl, stir together the graham crackers crumbs, sugar and cinnamon.
- Add the melted butter and combine until all crumbs are moistened and hold together.
- Press the mixture firmly into the bottom of the prepared 10-inch springform pan.
- Place in the refrigerator while you make the filling.
48 ounces cream cheese, softened to room temperature (see Note below)
1 & 1/2 cups sugar
2 tablespoons cornstarch
2 teaspoons vanilla
zest and juice of 1/2 lemon
1 cup fresh blueberries
Note: It is important that the cream cheese be softened to room temperature to ensure a smooth cheesecake batter that is free of lumps.
- Preheat oven to 350 degrees.
- In a large bowl using an electric mixer, beat the softened cream cheese on high speed until smooth.
- Add the sugar and continue beating on high speed until smooth.
- Add the cornstarch and beat on low speed until just incorporated.
- Add the eggs, one at a time, beating until just incorporated after each addition
- Add the vanilla and lemon juice and beat briefly until just incorporated.
- Gently stir in the fresh blueberries.
- Pour the batter over the crust in the prepared 10-inch springform pan.
- Bake in the pre-heated oven for 25 minutes then lower the oven temperature to 250 degrees. Continue to bake the cheesecake at this lower temperature for 1 hour and 15 minutes until cheesecake has risen and the center of the top no longer looks wet and shiny.
- Remove from oven and while still warm, carefully run a butter knife around the edge of the pan between the pan and the cheesecake to loosen it from the edges of the pan. Allow the cheesecake to come to room temperature then top it with the Sour Cream Topping (recipe below).
- Refrigerate the cheesecake to this point overnight for best texture and before topping it with the fresh Blueberry Topping (recipe below).
Sour Cream Topping
1 16-oz container sour cream
1/4 cup sugar
1 teaspoon vanilla
- Whisk or beat together the sour cream, sugar and vanilla until well combined. Taste, adding a little additional sugar if you like it sweeter.
- Evenly spread the mixture over the cooled cheesecake before refrigerating overnight.
Fresh Blueberry Topping
3 cups fresh blueberries, divided
1 tablespoon cornstarch
zest and juice of 1/2 lemon
1/8 cup water
1/4 cup sugar
- Place 2 & 1/2 cups fresh blueberries in saucepan, reserving 1/2 cup to stir in after cooking.
- In a small bowl, combine the cornstarch, zest and juice of q/2 a lemon and water, stirring until smooth. Stir this mixture into the blueberries in the saucepan.
- Cook over medium heat, stirring constantly, until mixture thickens and becomes translucent.
- Stir in the sugar and continue cooking and stirring until sugar dissolves.
- Remove from heat and allow the topping to cool to room temperature.
- Once cooled, stir in the remaining 1/2 cup fresh blueberries.
- Carefully spread the Fresh Blueberry Topping over the refrigerated Sour Cream Topping on the cheesecake. Refrigerate until ready to serve.
To serve, once again, run a butter knife carefully around the edges of the pan to separate the cheesecake from the pan. Release the springform mechanism of the pan and remove the sides of the pan. Run the butter knife carefully around between the bottom of the cheesecake crust and the bottom of the pan to loosen the crust from the pan bottom. Using a large spatula, carefully slide the cheesecake from the bottom of the pan onto a serving plate. Slice cheesecake into individual servings.
For other delicious cheesecakes to celebrate National Cheesecake Day, try:
- Chocolate Cherry Cheesecake
- Creamsicle Cheesecake
- Espresso Cheesecake with Hazelnut Crust
- Mexican Chocolate Kahlua Cheesecake
- Salted Caramel Cheesecake
- Toasted Marshmallow Chocolate Cheesecake
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