Imagine a dessert so irresistible that it transforms an ordinary gathering into an extraordinary culinary experience. This Wild Blueberry Slab Cheesecake is not just a dessert; it's a showstopper that combines the creamy richness of classic cheesecake with the burst of fresh wild blueberries. Perfect for feeding a crowd and guaranteed to make you the star of any potluck, picnic, or family celebration, this recipe promises to elevate your baking game and leave everyone craving more.
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hrs 15 mins
Cuisine: American
Serves: 20 servings
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 4 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 2 cups wild blueberries
Instructions
- Preheat the oven to 325°F (165°C). Line a 13x18-inch rimmed baking sheet with parchment paper, allowing some overhang for easy removal.
- In a medium bowl, combine graham cracker crumbs with melted butter. Mix thoroughly until the crumbs are completely moistened and resemble wet sand.
- Press the graham cracker mixture evenly into the bottom of the prepared baking sheet, creating a firm and compact crust. Use the back of a measuring cup to ensure an even surface.
- In a large mixing bowl, beat the softened cream cheese with granulated sugar using an electric mixer until smooth and creamy, approximately 3-4 minutes.
- Add eggs one at a time, mixing thoroughly after each addition. Scrape down the sides of the bowl to ensure complete incorporation.
- Stir in vanilla extract and mix until just combined. Be careful not to overmix the batter.
- Pour the cream cheese mixture over the prepared graham cracker crust, spreading it evenly with a spatula.
- Gently scatter wild blueberries across the surface of the cheesecake, distributing them evenly.
- Bake in the preheated oven for 40-45 minutes, or until the edges are set and the center is slightly jiggly but not liquid.
- Remove from the oven and allow to cool completely at room temperature for about 1 hour.
- Once cooled, refrigerate the cheesecake for at least 2-3 hours or overnight to allow it to set completely.
- Using the parchment paper overhang, lift the cheesecake out of the pan and cut into squares for serving.
Tips
- Ensure all ingredients are at room temperature before starting to guarantee a smooth, lump-free cheesecake batter.
- Use a measuring cup or flat-bottomed glass to press the graham cracker crust evenly, creating a solid base for your cheesecake.
- Be careful not to overmix the cheesecake batter, as this can incorporate too much air and cause cracking during baking.
- Wild blueberries work best for this recipe due to their smaller size and intense flavor, but you can substitute with regular blueberries if needed.
- Allow the cheesecake to cool completely at room temperature before refrigerating to prevent condensation and maintain the perfect texture.
- For clean, precise cuts, use a sharp knife dipped in hot water and wiped dry between each slice.
- This slab cheesecake can be made a day ahead, making it perfect for advance party planning or meal prep.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 25g
Protein: 7g
Fat: 22g
Saturated Fat: 13g
Cholesterol: 105mg
