Blueberry Cheesecake
User Reviews
4.7
Blueberry Cheesecake
Description
This Blueberry Cheesecake begins with a crust made by processing vanilla wafers with butter and brown sugar, pressed into a springform pan and baked briefly. The filling combines cream cheese, sugar, salt, eggs, lemon juice, vanilla, sour cream, and heavy cream to produce a smooth, tangy batter. The baking temperature is reduced after starting to prevent overbaking, resulting in a cheesecake with firm edges and a slightly soft center.
After baking, the cheesecake cools gradually in the oven with the door ajar to prevent cracking and then rests at room temperature to allow the texture to set fully. The blueberry topping is prepared separately by cooking blueberries with water, cornstarch, and a little water to thicken, then applied as a fresh layer for serving.
The combination of a crunchy crust, creamy filling, and juicy berry topping makes this dessert balanced in texture and flavor. It can be chilled further before serving if a firmer texture is preferred.
Ingredients
Crust
- 4 Tablespoon butter
- 30 vanilla wafers
- 2 Tablespoon brown sugar
Filling
- 3 boxes cream cheese
- 1 1/4 cup sugar
- 1/4 teaspoon salt
- 4 egg
- 3 Tablespoon lemon juice
- 2 teaspoon vanilla
- 1 cup sour cream
- 1/2 cup heavy cream
Topping
- 2 cup blueberries
- 1/4 cup water
- 1 Tablespoon water
- 1 Tablespoon cornstarch
Instructions
- Preheat oven to 350. Use a food processor to mix the vanilla wafers, butter and sugar until crumbly.
- Press into the bottom of a springform pan, then bake for 5 minutes.
- Reduce the oven heat to 325, and let the crust cool while you make the cheesecake filling.
- Beat the cream cheese in the mixer until it is nice and smooth with no lumps remaining.
- Add sugar and salt and mix until smooth.
- Add the eggs one at a time, beating the mixture smooth after each. Make sure you scrape the sides and bottom of the bowl after each egg.
- Mix in the lemon juice, vanilla, sour cream and heavy cream and stir until smooth.
- Pour the batter on top of the crust in the pan and bake at 325 for 60 minutes.
- The middle should still be a little jiggly, but the sides should be set. Crack open the oven door a little bit and turn the oven off and let the cheesecake cool in the oven for an hour.
- Then take the cheesecake out, and let it sit at room temperature for 45 minutes to continue cooling. Then refrigerate.
- To make the topping combine the blueberries with the 1/4 c. of water and bring to a boil in a small saucepan. Once it is boiling mix the cornstarch with the 1 T of water and add it to the blueberries to thicken them up. Let the berries cool for 10 minutes before putting on top of the cake.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 303 kcal
% Daily Value*
| Calories | 303kcal | 15% |
| Carbohydrates | 39g | 13% |
| Protein | 3g | 6% |
| Fat | 15g | 23% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 88mg | 29% |
| Sodium | 170mg | 7% |
| Potassium | 95mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 31g | 62% |
| Vitamin A | 478IU | 10% |
| Vitamin C | 4mg | 4% |
| Calcium | 39mg | 4% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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