Heavenly Blueberry Bliss Cheesecake
Indulge in the rich, creamy delight of this Heavenly Blueberry Bliss Cheesecake! Crafted from generations of blueberry farming expertise, this exquisite dessert features a luscious blend of velvety cream cheese, plump blueberries, and a hint of citrus that harmoniously elevates the flavor profile. The buttery graham cracker crust serves as the perfect foundation for the smooth filling, while the Cool Whip topping adds a light, fluffy finish. Ideal for family gatherings, special occasions, or whenever you want to treat yourself to a sweet slice of bliss. Enjoy the simplicity of creating this magnificent dish—your taste buds will thank you!
N/A
Servings
N/A
Calories
14
Ingredients
Ingredients
Graham cracker crumbs
1 cup (Crushed)
Butter
2 tablespoons (Melted)
Sugar
1 tablespoon (For crust)
Cream cheese
3 (8-ounce) packages (Softened)
Sugar
1 cup (For filling)
All-purpose flour
3 tablespoons (Sifted)
Salt
1/2 teaspoon
Eggs
3 (Large)
Sour cream
8 ounces
Vanilla extract
1 teaspoon
Lemon extract
1 teaspoon
Blueberries
2 cups (Fresh)
Cool Whip
1 cup (Thawed)
Sour cream
1/4 cup
Instructions
1
Preheat your oven to 350°F (175°C).
2
In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar. Stir until the crumbs are well-coated with butter.
3
Press the mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan to form a crust. Bake in the preheated oven for 5 minutes, then remove and allow to cool.
4
In a large mixing bowl, beat the softened cream cheese using an electric mixer until smooth. Gradually add in 1 cup of sugar, flour, and salt, blending until fully combined.
5
Add eggs one at a time, mixing the batter well after each addition. Then, incorporate the sour cream, vanilla extract, and lemon extract until smooth.
6
Gently fold in the fresh blueberries, being careful not to crush them.
7
Pour the blueberry cream cheese filling into the cooled crust. Bake at 325°F (163°C) for about 50 minutes, or until the edges are set and the center jiggles slightly.
8
Once baked, turn off the oven and leave the cheesecake inside with the door ajar for 20 minutes to gradually cool.
9
After cooling, remove the cheesecake from the oven and let it cool completely at room temperature before covering and refrigerating for at least 6 hours or overnight.
10
For the topping, whisk together the Cool Whip and 1/4 cup of sour cream until well combined. Spread it evenly over the chilled cheesecake before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this blueberry dessert?
The recipe is for Heavenly Blueberry Bliss Cheesecake.
What type of pan is required for this cheesecake?
You should use a 9-inch springform pan.
What temperature should the oven be for preheating the crust?
The oven should be preheated to 350°F (175°C) for the crust.
How long should the graham cracker crust bake?
The crust should bake for 5 minutes.
What are the ingredients for the crust?
The crust consists of 1 cup of graham cracker crumbs, 2 tablespoons of melted butter, and 1 tablespoon of sugar.
How much cream cheese do I need?
You will need 3 (8-ounce) packages of softened cream cheese.
What is the baking temperature for the cheesecake filling?
The cheesecake filling should be baked at 325°F (163°C).
How many eggs are used in the filling?
The recipe calls for 3 large eggs.
Should I use fresh or frozen blueberries?
The recipe specifies using 2 cups of fresh blueberries.
What extracts are used to flavor the cheesecake?
The recipe uses 1 teaspoon of vanilla extract and 1 teaspoon of lemon extract.
How long does the cheesecake need to bake?
It should bake for about 50 minutes.
How do I know when the cheesecake is finished baking?
The edges should be set and the center should jiggle slightly.
What is the proper way to cool the cheesecake after baking?
Turn off the oven and leave the cheesecake inside with the door ajar for 20 minutes before moving it to room temperature.
How long must the cheesecake be refrigerated?
It needs to be refrigerated for at least 6 hours or overnight.
What is the topping made of?
The topping is a mixture of 1 cup of thawed Cool Whip and 1/4 cup of sour cream.
Does the recipe include flour?
Yes, 3 tablespoons of sifted all-purpose flour are added to the filling.
How much sugar is in the filling?
There is 1 cup of sugar in the cheesecake filling.
What is the role of sour cream in this recipe?
Sour cream is used both in the filling (8 ounces) and in the topping (1/4 cup).
How should I incorporate the blueberries?
Gently fold them into the batter to avoid crushing them.
What is the texture of the filling?
The filling is described as a velvety, smooth blend of cream cheese and blueberries.
Do I need an electric mixer?
Yes, an electric mixer is recommended to beat the cream cheese until smooth.
Is there salt in the recipe?
Yes, 1/2 teaspoon of salt is included in the filling.
Can I use regular whipped cream for the topping?
The recipe specifically calls for Cool Whip mixed with sour cream for the topping.
How do I prepare the graham cracker crumbs?
The crumbs should be crushed and then mixed with melted butter and sugar.
What is the first step of the instructions?
The first step is to preheat your oven to 350°F (175°C).
When should I add the topping?
Spread the topping evenly over the chilled cheesecake just before serving.
Why is the oven door left ajar during cooling?
This allows the cheesecake to cool gradually, which helps prevent cracking.
Is the butter for the crust melted or cold?
The butter should be melted.
Should the eggs be added all at once?
No, eggs should be added one at a time, mixing well after each addition.
What flavor profile does the lemon extract provide?
It adds a hint of citrus that harmoniously elevates the blueberry flavor.