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Fresh Fruit Cheesecake Recipe – Simple, Sweet & Beautifully Baked

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A velvety, baked blueberry cheesecake with a buttery graham cracker crust and a sweet-tart blueberry topping. Perfect for holidays or any special occasion.

Ingredients

Scale

For the Crust:

  • 1½ cups graham cracker crumbs

  • 6 tbsp melted butter

  • 2 tbsp granulated sugar

For the Cheesecake Filling:

  • 32 oz cream cheese (4 blocks), softened

  • 1 cup granulated sugar

  • 1 cup sour cream

  • 2 tsp vanilla extract

  • 4 large eggs

For the Blueberry Topping:

  • 2 cups fresh or frozen blueberries

  • ⅓ cup granulated sugar

  • 1 tbsp lemon juice

  • 1 tbsp cornstarch + 1 tbsp water

Instructions

  • Preheat oven to 325°F (163°C).

  • Combine graham crumbs, sugar, and butter; press into a springform pan. Bake 10 mins.

  • Beat cream cheese until smooth. Add sugar, sour cream, and vanilla. Mix in eggs one at a time.

  • Pour over crust. Bake in a water bath for 55–70 minutes. Cool in oven 1 hour, then chill at least 4 hours.

  • For topping, cook blueberries, sugar, and lemon juice until juicy. Add cornstarch slurry and stir until thick. Cool and spoon over cheesecake.

Notes

  • Substitute digestive biscuits or use gluten-free options for the crust.

  • Cheesecake freezes well without the topping.

  • Serve with mint leaves or whipped cream for extra flair.

Find it online: https://foodemily.com/fresh-fruit-cheesecake-recipe-simple-sweet-beautifully-baked/