Indulge in the creamy richness of cheesecake combined with the tart sweetness of fresh arándanos (blueberries) in this delightful dessert. Perfect for any occasion, this recipe promises to satisfy your cravings and impress your guests with its irresistible flavor.
Ingredients:
- 250g graham crackers, crushed
- 100g unsalted butter, melted
- 500g cream cheese, softened
- 200g granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 200g fresh arándanos (blueberries)
- 2 tablespoons all-purpose flour
- 100g sour cream
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
Instructions:
- Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan with butter or cooking spray.
- In a mixing bowl, combine the crushed graham crackers and melted butter. Mix well until the crumbs are evenly moistened.
- Press the crumb mixture firmly onto the bottom of the prepared springform pan, creating an even layer. Use the back of a spoon or a flat-bottomed glass to press it down firmly.
- In another mixing bowl, beat the cream cheese and granulated sugar together until smooth and creamy, using a hand mixer or stand mixer.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract until fully incorporated.
- In a small bowl, toss the fresh arándanos with all-purpose flour until coated. This will help prevent them from sinking to the bottom of the cheesecake.
- Gently fold the floured arándanos into the cream cheese mixture, along with the sour cream, lemon zest, and lemon juice. Mix until everything is well combined.
- Pour the cheesecake batter over the prepared crust in the springform pan, spreading it out evenly with a spatula.
- Place the pan in the preheated oven and bake for 45-50 minutes, or until the edges are set but the center still jiggles slightly.
- Turn off the oven and leave the cheesecake inside with the door closed for an additional 30 minutes to prevent cracking.
- Remove the cheesecake from the oven and let it cool completely at room temperature. Once cooled, refrigerate for at least 4 hours or overnight to chill and set.
- Before serving, run a knife around the edges of the cheesecake to loosen it from the pan. Release the springform and transfer the cheesecake to a serving plate.
- Garnish with additional fresh arándanos on top, if desired. Slice and serve chilled. Enjoy the luscious combination of creamy cheesecake and burst of juicy arándanos!
