Fresh Blueberry Cheesecake Recipe Recap

In a small saucepan, combine the fresh blueberries, 1/4 cup sugar, and cornstarch.

Cook over medium heat, stirring frequently, until the mixture thickens and becomes glossy. Remove from heat and let it cool slightly.

Assemble the Cheesecake:

Pour the cream cheese mixture over the prepared crust in the springform pan.

Drop spoonfuls of the blueberry mixture over the top of the cream cheese filling.

Use a knife or skewer to swirl the blueberry mixture into the filling, creating a marbled effect.

Bake:

Place the cheesecake in the preheated oven and bake for 60-70 minutes, or until the center is almost set (it should jiggle slightly).

Remove from the oven and allow it to cool completely at room temperature. Refrigerate for at least 4 hours or overnight before serving.

Serve:

Carefully remove the cheesecake from the springform pan. Slice and serve chilled for the best texture and flavor.

Tips:

Prevent Cracks: Place a pan of hot water on the rack below the cheesecake to create steam, helping to prevent cracks.

Make Ahead: Cheesecake can be made a day in advance and stored in the fridge.

Optional Garnish: Top with additional fresh blueberries or whipped cream for extra flair.

Enjoy your decadent Fresh Blueberry Cheesecake—a dessert that’s sure to impress family and friends! 🍰💙

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