Hey Lykkers! If you’re craving a dessert that’s both decadent and delicious, blueberry jam cheesecake is where it’s at!

This delightful treat combines the rich, creamy goodness of cheesecake with the sweet and tangy kick of blueberry jam. Perfect for any occasion, it’s sure to become a favorite!

Why You’ll Love Blueberry Jam Cheesecake

Why not just stick to a regular cheesecake when you can have one with a fruity twist? The blueberry jam adds a burst of flavor that perfectly complements the creamy cheesecake. Plus, it’s a versatile dessert—ideal for everything from casual family dinners to fancy gatherings.

Pro Tips for a Perfect Blueberry Jam Cheesecake

1. Room Temperature Ingredients: Ensure your cream cheese and eggs are at room temperature before mixing. This will help you achieve a smooth and creamy texture without any lumps.

2. Pre-Bake the Crust: To keep your crust from getting soggy, bake it for a few minutes before adding the filling. This will give it a nice, crisp texture.

3. Cool Gradually: After baking, let your cheesecake cool slowly in the oven with the door ajar. This helps prevent cracks by allowing the cheesecake to cool evenly.

4. Chill Time: Allow your cheesecake to chill in the fridge for at least 4 hours, or ideally overnight. This helps the flavors meld together and gives the cheesecake a nice, firm texture.

Recipe

Ingredients:

For the Crust:

- 1 1/2 cups graham cracker crumbs (125gr)

- 1/4 cup granulated sugar (57gr)

- 1/2 cup unsalted butter, melted (112gr)

For the Cheesecake Filling:

- 2 (8 oz) packages cream cheese, softened (452gr)

- 1 cup granulated sugar (230gr)

- 1 teaspoon vanilla extract

- 3 large eggs

- 1 cup sour cream (245gr)

- 1/2 cup heavy cream (120gr)

For the Blueberry Jam Topping:

- 1 cup blueberry jam (store-bought or homemade) (330gr)

- 1 tablespoon lemon juice (optional, for extra zing)

Instructions:

1. Preheat Oven: Set your oven to 325°F (163°C).

2. Prepare the Crust: Mix graham cracker crumbs, sugar, and melted butter in a bowl, then press the mixture into the bottom of a springform pan in order to form your crust. Bake for 10 minutes and let it cool.

3. Make the Filling: Beat the softened cream cheese until smooth. Gradually add sugar and vanilla, mixing until creamy. Add eggs one at a time. Mix in sour cream and heavy cream until well combined.

4. Bake the Cheesecake: Pour the filling over the cooled precooked crust, then bake it for 50-60 minutes, or until the center is set and the edges are slightly puffed. When cooked, turn off the oven and open slightly the door letting the cheesecake cool inside for an hour.

5. Chill and Add the toppings: Let the cheescake cool in the fridge for at least 4 hours or overnight. Before serving, spread the blueberry jam evenly over the top. For a bit more zing, mix a tablespoon of lemon juice with the jam before spreading.

THREE-INGREDIENT BLUEBERRY SAUCE: Easy blueberry sauce for cheesecake or any dessert!

By "Chef Lindsey Farr"

Serving Suggestions

Serve your blueberry jam cheesecake chilled, and consider adding a dollop of whipped cream or a fresh mint leaf for a touch of flair. It pairs beautifully with coffee or tea for a delightful dessert experience.

So there you have it—a rich and creamy blueberry jam cheesecake that’s sure to impress! Enjoy making and savoring every delicious bite, Lykkers!

Let us know how it turns out!