Are you craving a decadent dessert that's surprisingly simple to make? Look no further! This Philadelphia Cream Cheese Blueberry Cheesecake recipe is the perfect blend of creamy, tangy, and sweet, satisfying even the most discerning sweet tooth. It's a showstopper dessert that's surprisingly easy to whip up, perfect for beginner bakers or seasoned pros looking for a quick and delicious homemade treat. Forget those complicated, multi-step recipes – this one is all about achieving big flavor with minimal fuss. Let's get baking!
Ingredients:
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons (3 ounces) unsalted butter, melted
For the Filling:
- 16 ounces (two 8-ounce packages) Philadelphia Cream Cheese, softened to room temperature
- 1 ¼ cups granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup fresh or frozen blueberries (if frozen, do not thaw)
Instructions:
Step 1: Prepare the Crust
Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan. In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until evenly moistened. Press the mixture firmly into the bottom of the prepared springform pan, creating an even crust.
Step 2: Make the Filling
In a large bowl, beat the softened cream cheese until smooth and creamy. Gradually add the sugar, beating until well combined. Beat in the vanilla extract. Add the eggs one at a time, mixing well after each addition. Gently fold in the blueberries.
Step 3: Bake the Cheesecake
Pour the cheesecake filling over the prepared crust. Carefully place the springform pan in a larger baking pan. Pour enough hot water into the larger pan to come halfway up the sides of the springform pan (this creates a water bath, preventing cracking).
Bake for 50-60 minutes, or until the cheesecake is set around the edges and the center is just slightly jiggly. Turn off the oven and leave the cheesecake inside with the door slightly ajar for an hour. Then, remove from the oven and let it cool completely on a wire rack.
Step 4: Chill and Serve
Once completely cool, cover the cheesecake and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the cheesecake to set completely. Before serving, carefully run a thin knife around the edges of the pan to release the cheesecake. Remove the sides of the springform pan. Slice and serve.
Tips for Success:
- Room Temperature Cream Cheese: Softened cream cheese is key to a smooth and creamy filling. Don't skip this step!
- Water Bath: The water bath helps to create a slow, even bake, preventing cracks.
- Don't Overbake: Slightly jiggly in the center is perfectly fine. It will set as it cools.
- Chill Thoroughly: Allowing the cheesecake to chill completely ensures a firm and delicious texture.
Variations:
- Lemon Blueberry Cheesecake: Add the zest of one lemon to the filling for a zesty twist.
- Raspberry Cheesecake: Substitute raspberries for blueberries.
- Chocolate Swirl: Add a swirl of melted dark chocolate to the filling for an extra decadent touch.
Nutritional Information (per serving, approximate):
Calories: Approximately 350-400 (depending on crust and serving size)
This recipe provides a delicious and easy way to enjoy a classic dessert. It's perfect for potlucks, parties, or a simple weeknight treat. The combination of creamy Philadelphia cream cheese and sweet blueberries creates a truly unforgettable taste experience that will leave you wanting more. Enjoy!