Blueberry Cheesecake
User Reviews
5
Blueberry Cheesecake
Description
The crust is made from graham cracker crumbs mixed with sugars and melted butter, pressed into a 9-inch springform pan forming a firm base. The filling blends softened cream cheese with sugar, sour cream, and vanilla, with eggs added gradually to maintain creaminess. Fresh blueberries are folded into the filling to distribute bursts of fruit throughout the creamy cheesecake layer.
Baked at 325°F, the cheesecake sets around the edges while remaining soft in the center. The topping is prepared by simmering sugar, cornstarch, and blueberries with lemon juice and butter to produce a thick sauce that is spread on top once cooled.
This cheesecake serves well chilled and can be refrigerated covered for up to five days. Using fresh blueberries in the filling and topping is preferred to preserve texture; if frozen are used, they should be fully thawed and dried to avoid excess moisture.
Fresh blueberries yield the best texture and flavor for the filling; frozen must be fully thawed and drained to prevent sogginess.The blueberry topping can be made with fresh or frozen berries; either works well.Store the cheesecake covered in the refrigerator for up to five days for best quality.
Ingredients
Crust
- 1 ½ cups graham cracker crumbs
- 2 Tablespoons granulated sugar
- 1 Tablespoon light brown sugar firmly packed
- 5 Tablespoons butter melted, unsalted
Blueberry Cheesecake Filling
- 24 oz cream cheese use full-fat brick style cream cheese, not the spreadable kind in the tub, softened
- ¾ cup granulated sugar
- ½ cup sour cream
- 1 teaspoon vanilla extract
- 3 egg lightly beaten (room temperature preferred, large
- 2 cups blueberries washed and dried, fresh
Blueberry Topping
- ¼ cup granulated sugar
- 1 Tablespoon cornstarch
- 3 cups blueberries divided, fresh
- ¼ cup water cold
- 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).
Notes
- Fresh blueberries yield the best texture and flavor for the filling; frozen must be fully thawed and drained to prevent sogginess.
- The blueberry topping can be made with fresh or frozen berries; either works well.
- Store the cheesecake covered in the refrigerator for up to five days for best quality.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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