By Yummy Blueberry Cheesecake is a comfort-food classic made simpler for home cooks. With everyday ingredients and reliable technique, it delivers big flavor with little effort.
Yummy Blueberry Cheesecake captures the essence of desserts|cakes while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Yummy Blueberry Cheesecake becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
For the Crust:
1½ cups graham cracker crumbs
¼ cup granulated sugar
5 tablespoons unsalted butter, melted
For the Filling:
24 oz (680g) cream cheese, softened
1 cup granulated sugar
½ cup sour cream
2 teaspoons vanilla extract
3 large eggs
2 cups fresh blueberries
For the Blueberry Sauce:
1 cup fresh blueberries
2 tablespoons granulated sugar
1 teaspoon lemon juice
1 teaspoon cornstarch mixed with 2 teaspoons water
PREPARATION STEPS
Prepare the Crust:
Preheat the oven to 325°F (160°C).
In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly moistened.
Press the mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan.
Bake for 10 minutes. Remove from the oven and let cool while preparing the filling.
Prepare the Filling:
In a large bowl, beat the softened cream cheese and sugar until smooth and creamy.
Add sour cream and vanilla extract; mix until well combined.
Add eggs one at a time, mixing on low speed after each addition just until incorporated.
Gently fold in the fresh blueberries.
Pour the filling over the cooled crust, spreading it evenly.
Bake the Cheesecake:
Place the springform pan on a baking sheet to catch any drips.
Bake in the preheated oven for 60-70 minutes, or until the edges are set but the center still jiggles slightly.
Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.
Remove from the oven and refrigerate for at least 4 hours, preferably overnight.
Prepare the Blueberry Sauce:
In a small saucepan, combine blueberries, sugar, and lemon juice. Cook over medium heat until the blueberries release their juices and the mixture begins to simmer.
Stir in the cornstarch mixture and continue to cook, stirring constantly, until the sauce thickens.
Remove from heat and let cool completely.
Serve:
Before serving, pour the blueberry sauce over the chilled cheesecake.
Slice and enjoy!
ORIGIN
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 20 min | Cook: 35 min | Total: 55 min | Servings: 12 | Calories: ~320 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRINGS
Coffee; Tea; Vanilla ice cream; Fresh berries
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
