Indulge in the irresistible charm of homemade desserts with this captivating Blueberry Cheesecake recipe. A delightful twist on the classic cheesecake, this culinary masterpiece combines the creamy richness of cheesecake with the refreshing burst of blueberries and a hint of tangy lemon.
From its nutty graham cracker crust to the luscious blueberry topping, every layer of this dessert promises a symphony of flavors and textures that will leave your taste buds craving for more. Whether you’re hosting a special gathering or simply treating yourself to a sweet delight, this Blueberry Cheesecake is bound to captivate hearts and palates alike.
Ingredients:
Nutty Graham Cracker Crust:
- 1 cup graham cracker crumbs (You can either crush them with a rolling pin or use a food processor until finely ground)
- 1/2 cup old-fashioned rolled oats (Quick-cooking oats can also be used)
- 1/2 cup ground walnuts or nuts of your choice
- 2 tablespoons brown sugar
- 1/2 cup melted butter or margarine (approximately 8 tablespoons)
Cream Cheese Filling:
- 1 8-ounce package cream cheese, softened
- 1 14-ounce can sweetened condensed milk (Avoid using evaporated milk)
- 1/3 cup freshly squeezed lemon juice
- 1 teaspoon vanilla extract
- 2 egg yolks (in addition to the condensed milk for richness)
Fresh Blueberry Topping:
- 2 cups fresh blueberries (You can also use frozen blueberries if fresh ones are not available)
- 1/2 cup granulated sugar
- 1 tablespoon cornstarch
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup water
- 1 tablespoon lemon juice
Instructions:
Crust:
- In a mixing bowl, combine graham cracker crumbs, rolled oats, ground nuts, and brown sugar.
- Stir in melted butter until the mixture resembles wet sand.
- Press the mixture firmly into the bottom of a greased 8×8 inch baking pan.
- Bake the crust in a preheated oven at 350°F (175°C) for 10-12 minutes until lightly golden brown. Remove from oven and let it cool completely.
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