Indulge in a slice of heaven with our New York Style Blueberry Cheesecake! This creamy, decadent dessert is not just a treat; it’s an experience that will transport your taste buds straight to the bustling streets of New York. With a buttery graham cracker crust and a luscious filling bursting with fresh blueberries, this cheesecake is perfect for any occasion—from family gatherings to dinner parties. Get ready to impress your guests and satisfy your sweet tooth with this irresistible recipe that promises to be the star of your dessert table!
Prep Time: 30 mins
Cook Time: 1 hrs
Total Time: 1 hrs 30 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/2 cup sugar
- 1/2 cup unsalted butter, melted
- 4 packages (8 oz each) cream cheese
- 1 cup sugar
- 4 eggs
- 1 teaspoon vanilla extract
- 2 cups fresh blueberries
Instructions
- Preheat your oven to 325°F (160°C). This ensures that your cheesecake bakes evenly.
- In a medium bowl, combine the graham cracker crumbs, 1/2 cup of sugar, and melted unsalted butter. Mix until the crumbs are well-coated and resemble wet sand.
- Press the graham cracker mixture firmly into the bottom of a 9-inch springform pan to form a crust. Use the back of a measuring cup or your fingers to ensure it's packed tightly and evenly.
- Bake the crust in the preheated oven for about 10 minutes, or until lightly golden. Remove from the oven and let it cool while you prepare the filling.
- In a large mixing bowl, beat the four packages of cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes. Make sure there are no lumps.
- Add 1 cup of sugar to the cream cheese and continue to beat until well combined, scraping down the sides of the bowl as needed.
- Incorporate the eggs, one at a time, mixing on low speed after each addition until just blended. Do not overmix to avoid incorporating too much air.
- Add the vanilla extract and mix until combined. The batter should be smooth and creamy.
- Gently fold in the 2 cups of fresh blueberries using a spatula, being careful not to crush the berries.
- Pour the cheesecake filling over the cooled graham cracker crust in the springform pan, spreading it evenly with a spatula.
- Bake the cheesecake in the preheated oven for 50-60 minutes, or until the edges are set and the center is slightly jiggly. The cheesecake will firm up as it cools.
- Once baked, turn off the oven and crack the oven door open. Let the cheesecake cool in the oven for about 1 hour to prevent cracking.
- After an hour, remove the cheesecake from the oven and let it cool to room temperature. Once cooled, cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.
- Before serving, you can garnish the cheesecake with additional fresh blueberries or a blueberry sauce if desired. To serve, carefully run a knife around the edge of the springform pan before releasing the sides.
Tips
- Use Room Temperature Ingredients: For a smooth and creamy cheesecake, make sure your cream cheese and eggs are at room temperature before mixing. This helps to avoid lumps in your batter.
- Don’t Overmix: When adding the eggs, mix on low speed and only until just combined. Overmixing can incorporate too much air, leading to cracks in your cheesecake as it bakes.
- Prevent Cracking: To minimize the chance of cracks, let the cheesecake cool gradually in the oven with the door slightly ajar after baking. This helps it set evenly without sudden temperature changes.
- Chill Overnight: For the best flavor and texture, refrigerate your cheesecake for at least 4 hours, but overnight is even better! This allows the flavors to meld beautifully.
- Garnish Creatively: Before serving, consider adding a drizzle of blueberry sauce or a sprinkle of fresh blueberries on top for an extra touch of elegance and flavor.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 9g
Fat: 32g
Saturated Fat: 19g
Cholesterol: 135mg
