From Our Family to Yours: A Cheesecake Recipe That's Always on the Table
Some recipes are too special to keep to ourselves—and this cheesecake is one of them. It's a staple in our household, lovingly made and part of the sweet seasonal offerings we share through Graze Box. With a buttery graham cracker crust, creamy filling, and a generous topping of juicy berries, this is the kind of dessert that feels like home with every bite. Whether you're gathering with loved ones or treating yourself, we hope this recipe brings a little bit of our kitchen and hearts into yours.
Blueberry Cheesecake Recipe
A family favorite from our kitchen to yours.
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Crust Base
Ingredients:
- 2 ½ cups Graham Crackers, finely crushed
- ½ stick unsalted butter, melted
- 2 tsp granulated sugar
Instructions:
1. Mix finely crushed graham crackers, butter, and sugar until the texture resembles sand.
2. Place mixture in a 9-inch lined springform pan.
3. Using the bottom of a measuring cup or glass, press the mixture evenly into the base and about 1 inch up the sides of the pan.
4. Bake for 10 minutes at 350°F.
Cheesecake Filling
Ingredients:
- 1.5 cups Philadelphia Cream Cheese (room temperature)
- ½ cup plain yogurt
- ½ cup granulated sugar
- 2 tbsp cornstarch
- Zest of 1 lemon
- 2 large eggs
- ½ tbsp lemon juice
- ½ tsp Madagascar vanilla extract
- 4 oz Blueberry Vanilla Chèvre
- 1 cup fresh blueberries (dry)
Instructions:
1. Combine cream cheese and yogurt by hand until smooth. Do not whisk or overmix.
2. In a separate bowl, combine sugar, cornstarch, and lemon zest until smooth. Add to the cream cheese and yogurt mixture.
3. Add eggs one at a time, mixing gently after each. Do not overmix. Then add lemon juice and vanilla extract and stir.
4. Fold in blueberry vanilla chèvre and fresh blueberries.
5. Mixture should be smooth but thick. A dollop should not disappear when dropped into the batter.
6. Pour mixture into the prepared springform pan and smooth the top with a spatula.
7. Place pan on a baking sheet and bake at 280°F for 60 minutes.
8. After 60 minutes, turn off the oven and leave the cheesecake inside with the door slightly ajar until fully cooled (about 1 hour).
9. Cover and refrigerate overnight.
Topping
Ingredients:
- 2 cups fresh blueberries
- ¼ cup granulated sugar
- 1 tbsp lemon juice
Instructions:
1. In a saucepan over medium heat, add fresh blueberries, sugar, and lemon juice.
2. Stir frequently and gently to preserve the shape of the blueberries. You want the natural juices to release while keeping the berries mostly intact and slightly softened.
3. Transfer the blueberries to a bowl, keeping the juices in the saucepan. Continue stirring the juices until they thicken.
4. Pour the thickened juices back over the berries in
the bowl and gently mix.
5. Remove cheesecake from the refrigerator, pour the topping over it, and spread evenly.