In a large mixing bowl, beat cream cheese and sugar until smooth and creamy.
Add eggs, one at a time, mixing well after each addition.
Stir in vanilla extract until well combined.
Gently fold in fresh blueberries.
Pour the filling over the cooled crust, spreading it evenly.
Baking the Cheesecake:
Place the springform pan on a baking sheet to catch any drips.
Bake the cheesecake in the preheated oven for 45-50 minutes, or until the edges are set and the center is slightly jiggly.
Turn off the oven and let the cheesecake cool inside with the door slightly ajar for 1 hour.
Remove the cheesecake from the oven and refrigerate for at least 4 hours or overnight before serving.
Kitchen Equipment Needed
9-inch springform pan
Mixing bowls
Electric mixer
Spatula
Baking sheet
Storing Leftovers
If you happen to have any leftovers (which is rare because this cheesecake is so delicious!), simply cover the springform pan with plastic wrap or aluminum foil and store it in the refrigerator for up to 3 days. Alternatively, you can freeze individual slices for up to 1 month.
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