Blueberry Cheesecake Recipe
This blueberry cheesecake it is a classic dessert that is absolutely perfect for any occasion. The creamy cheesecake filling is balanced by the tartness of the blueberry topping, making for a truly irresistible treat.
The recipe features a buttery graham cracker crust and is topped with fresh blueberries. For sure it’s a delicious and impressive dessert that is sure to satisfy your sweet tooth.
History of Blueberry Cheesecake
The history can be traced back to ancient Greece. It was a popular dessert made with flour, honey, and cheese. The modern version is made with cream cheese and a crust. Is believed to have originated in the United States in the late 19th or early 20th century.
This cake is a variation of traditional cheesecake that incorporates fresh or frozen blueberries into the recipe. The addition of blueberries to cheesecake is a relatively recent development, and it is unclear when the first was made. However, blueberries have been a popular fruit for centuries. They have been incorporated into a wide range of sweet and savory dishes, including pies, muffins, and cakes.
Blueberry cheesecake has become a popular dessert around the world. It is enjoyed for its creamy texture, sweet and tangy flavor, and colorful appearance. It is often served at celebrations and special occasions, and it is a favorite of many people.
Preheat the oven to 180°C (350°F).
In a medium mixing bowl, combine the graham cracker crumbs and melted butter. Press the mixture into the bottom of a 23 cm (9-inch) springform pan.
In a large mixing bowl, beat the cream cheese and sugar together until smooth. Add the eggs, one at a time, beating well after each addition. Stir in the double cream and vanilla extract.
Add the blueberry puree to the mixture.
Pour the cheesecake mixture over the crust in the pan. Tap the pan gently on the counter to release any air bubbles.
Bake the cheesecake for 60-70 minutes, or until the edges are set but the center is still slightly jiggly.
Remove the cheesecake from the oven.
Allow the cheesecake to cool completely, then refrigerate for at least 2 hours.
Spread evenly the jam to the top. Refrigerate for one more hour.
Enjoy, Good Appetite!