Blueberry Cheesecake
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5.0
63 reviews
Excellent
Blueberry Cheesecake
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This creamy, brilliantly flavored blueberry cheesecake is so simple to make with NO water bath! My recipe has blueberries in both the cake and the topping for a bright, yet balanced berry flavor. Recipe includes a how-to video!
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Ingredients
Crust
- 1 ½ cups Graham cracker crumbs
- 2 Tablespoons granulated sugar
- 1 Tablespoon light brown sugar firmly packed
- 5 Tablespoons unsalted butter melted
Blueberry Cheesecake Filling
- 24 oz cream cheese softened use full-fat brick style cream cheese, not the spreadable kind in the tub
- ¾ cup granulated sugar
- ½ cup sour cream
- 1 teaspoon vanilla extract
- 3 large eggs lightly beaten (room temperature preferred)
- 2 cups fresh blueberries washed and dried
Blueberry Topping
- ¼ cup granulated sugar
- 1 Tablespoon cornstarch
- 3 cups fresh blueberries divided
- ¼ cup cold water
- 1 Tablespoon lemon juice
- 1 Tablespoon butter salted or unsalted is fine
Instructions
Crust
- Preheat oven to 325F (160C). In a medium-sized bowl, stir together graham cracker crumbs, granulated sugar, and brown sugar until combined. Stir in melted butter, stirring until all of the graham cracker crumbs are moistened.
- Press graham cracker crumbs evenly into the bottom and up the sides of 9” springform pan (I like to use the bottoms and sides of a glass to do this). Set aside and prepare filling.
Blueberry Cheesecake Filling
- In a large mixing bowl using an electric mixer (or using stand mixer fitted with paddle attachment), stir together cream cheese and sugar on medium-low speed until smooth, creamy, and completely combined (scrape side and bottom of the bowl with a spatula to ensure ingredients are thoroughly combined).
- Stir in sour cream and vanilla extract until combined.
- Add eggs, one at a time, stirring until just combined after each addition.
- Add blueberries and use a spatula to gently fold them into the batter until well distributed. Pour batter evenly into prepared springform pan and bake on 325F (160C) for 45-50 minutes. When finished the center will be slightly jiggly but cheesecake will be mostly set.
- Allow cheesecake to cool at room temperature until no longer warm then transfer to the refrigerator to chill for at least 6 hours (preferably overnight, I do not remove the springform collar until I am ready to serve). Blueberry topping can be prepared any time between now to an hour before serving.
Blueberry Topping
- Whisk together sugar and cornstarch in a medium-sized saucepan.
- Add 1 ½ cups (232g) blueberries, water, and lemon juice and stir to combine.
- Turn stovetop to medium/low and stir constantly until blueberries release their juices and are softened and the mixture reaches a jammy consistency.
- Remove from heat and add remaining 1 ½ cups (232g) blueberries and butter and stir until completely combined and butter is melted.
- Transfer to a heatproof container then cover and allow to cool completely in refrigerator.
- Once cheesecake has set, spoon blueberry topping evenly over the top of the cheesecake (if it’s become too firm in the refrigerator, simply stir in a splash of water).
Equipments used:
Notes
- Fresh blueberries are best for the filling. While frozen could be used, they would need to be completely thawed and dried of excess moisture first, otherwise they could negatively affect the texture of the cheesecake. For the topping, I prefer to use fresh blueberries but frozen may be substituted without issue.
- Store in the refrigerator, preferably covered, for up to 5 days.
Nutrition Information
Show Details
Serving
1serving
Calories
442kcal
(22%)
Carbohydrates
41g
(14%)
Protein
6g
(12%)
Fat
29g
(45%)
Saturated Fat
17g
(85%)
Polyunsaturated Fat
1g
Monounsaturated Fat
8g
Trans Fat
1g
Cholesterol
119mg
(40%)
Sodium
275mg
(11%)
Potassium
173mg
(5%)
Fiber
2g
(8%)
Sugar
31g
(62%)
Vitamin A
1089IU
(22%)
Vitamin C
7mg
(8%)
Calcium
86mg
(9%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 442 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 442kcal | 22% |
| Carbohydrates | 41g | 14% |
| Protein | 6g | 12% |
| Fat | 29g | 45% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 119mg | 40% |
| Sodium | 275mg | 11% |
| Potassium | 173mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 31g | 62% |
| Vitamin A | 1089IU | 22% |
| Vitamin C | 7mg | 8% |
| Calcium | 86mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
63 reviews
Excellent
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