blueberry cheesecake recipe

Are you ready to indulge in a delightful dessert that combines the creamy richness of cheesecake with the fruity burst of blueberries? This Blueberry Cheesecake recipe is a perfect treat for any occasion, offering a luscious blend of flavors and textures that will make your taste buds sing. Whether you’re hosting a dinner party or simply craving something sweet, this cheesecake is sure to impress!

Why You’ll Love This Recipe

This Blueberry Cheesecake is a showstopper for several reasons. First, it’s incredibly easy to make, even if you’re a beginner in the kitchen. The combination of creamy cheesecake and tangy blueberry topping creates an irresistible flavor profile. Plus, it’s a no-bake recipe, so there’s no need to worry about oven monitoring. It’s a great make-ahead dessert that will wow your guests and satisfy your sweet tooth.

Kitchen Equipment You’ll Need

• Mixing bowls
• Springform pan (or any available container)
• Small saucepan
• Whisk
• Spatula
• Refrigerator

Ingredients

• 1 cup crushed graham crackers
• 1/4 cup dari creme (or real butter for a richer taste)
• 1 pack cream cheese
• 1 pack all-purpose cream
• 1 pack Mr. Gulaman unflavored
• 3/4 cup/pack condensed milk
• 1 egg
• Blueberry filling (or blueberry jam)

Step-by-Step Instructions

1. Dissolve 1/2 tablespoon of gulaman in 1/2 cup of tap water for 5 to 10 minutes. (Optional: dissolve it in milk for extra creaminess).
2. Mix the butter with the crushed graham crackers and press the mixture into the base of your pan to form the crust.
3. In a bowl, combine the condensed milk and all-purpose cream, and then add the cream cheese.
4. Mix until the mixture is smooth and creamy.
5. Beat the egg separately and set aside.
6. In a saucepan over medium heat, bring the cream cheese, condensed milk, and all-purpose cream mixture to a simmer.
7. Gradually add the gelatin mixture, stirring continuously until it begins to boil.
8. Remove the pan from the heat and slowly mix in the beaten egg. The heat will cook the egg.
9. Pour the creamy mixture over the graham cracker crust in your pan.
10. Top with the blueberry filling. Avoid tasting or licking at this stage!
11. Refrigerate the cheesecake for at least 3 hours, or for best results, leave it overnight.
12. Once set, carefully remove the cheesecake from the pan. If you don’t have a springform pan, any container will work.

Tips for Success

• Ensure the cream cheese is at room temperature for easier mixing.
• Chill the cheesecake thoroughly for a firmer texture before serving.
• Use a sharp knife to cut clean slices.

Additional Tips or Variations

You can add a twist by incorporating lemon zest into the cream cheese mixture for a citrusy kick. Alternatively, try using different fruit fillings like raspberry or strawberry for variety.

Nutritional Highlights (Per Serving)

• Calories: Approximately 350
• Protein: 6g
• Carbohydrates: 40g
• Fat: 20g

Frequently Asked Questions (FAQ)

Can I use other types of fruit fillings? Absolutely! Feel free to use your favorite fruit jam or filling.

How long can I store the cheesecake? The cheesecake can be stored in the refrigerator for up to 5 days.

Can I make this cheesecake ahead of time? Yes, this cheesecake is perfect for making a day in advance, allowing it to set nicely overnight.

Conclusion

This Blueberry Cheesecake is a delightful dessert that you simply must try. With its creamy texture and fruity topping, it’s a crowd-pleaser that will leave everyone asking for seconds. Give this recipe a go and share your experiences in the comments below. We’d love to hear how it turned out for you!