Blueberry Cheesecake
User Reviews
5
Blueberry Cheesecake
Description
The cheesecake begins with a graham cracker crust pressed into a springform pan and chilled. The filling is a mixture of room temperature cream cheese and sour cream beaten smooth with sugar, eggs, flour, and vanilla extract for structure and flavor. Whole blueberries are gently folded into the batter before pouring over the crust. Baking occurs at 325°F with racks positioned to ensure even cooking and prevent top browning.
After baking, a blueberry topping is prepared by simmering fresh blueberries with sugar, lemon juice, and water, then thickened with cornstarch to a syrupy, jam-like consistency. This sauce is spread over the cooled cheesecake, adding a fresh, fruity contrast to the rich filling. The texture combines a firm yet creamy cheesecake with bursts of blueberry throughout and a sweet-tart topping.
Room temperature ingredients help achieve a smooth batter without lumps. Tapping the pan before baking removes air bubbles to reduce cracks. If browning occurs, covering the cheesecake with foil protects the surface. The topping’s thickness improves as it cools, so careful stirring during preparation helps avoid over-thickening. The cheesecake can be served plain or with whipped cream or fresh fruit as alternatives to the sauce.
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs (180g)
- 5 tablespoons butter melted (70g, unsalted
- 2 tablespoons granulated sugar
For the Cheesecake Filling:
- 2 (8-ounce/227g blocks) cream cheese room temperature
- ¾ cup granulated sugar (150g)
- ½ cup sour cream (120g)
- 3 large egg room temperature
- 2 tablespoons all-purpose flour
- 1 ½ teaspoons vanilla extract
- 1 cup blueberries (155g)
For the Blueberry Topping:
- 2 cups blueberries divided (300g)
- ½ cup granulated sugar (100g)
- 2 tablespoons lemon juice fresh
- 2 tablespoons water
- 2 teaspoons cornstarch
Instructions
For the Crust:
- Lightly spray the inside of a 9-inch springform pan with baking spray.
- In a medium bowl, stir together the graham cracker crumbs, melted butter, and sugar. Press into the bottom and about 2-inches up sides of the prepared pan. Refrigerate while preparing the filling, or at least 30 minutes.
For the Cheesecake Filling:
- Preheat the oven to 325°F. Position one oven rack in the lowest position and the other oven rack in the middle of the oven.
- In the bowl of a stand mixer fitted with a paddle attachment, beat the cream cheese and sugar on medium-high speed until smooth and fluffy, about 2 to 3 minutes. Add the sour cream and beat on medium speed until combined, about 1 minute. Add the eggs, one at a time, beating well after each addition. Stop and scrape down the bowl a few times during mixing. Mix in the flour and vanilla until smooth, about 1 minute.
- Gently fold in the blueberries. Pour the batter into the chilled crust, spreading the top into an even layer.
- Place a large ovenproof casserole dish on the bottom rack of the oven. Fill the dish with boiling water. Place the cheesecake on the rack above the dish.
- Bake for 1 hour and 15 minutes or until the filling is set, begins to pull away from sides and the center is wobbly when gently shaken. Tent with foil if the top starts to brown during baking. Let cool on a wire rack, for 1 hour. Refrigerate, uncovered, for at least 4 and up to 24 hours.
For the Blueberry Topping:
- In a small saucepan, bring 1 1/2 cups of blueberries, sugar, and lemon juice to a simmer over medium heat. Cook, stirring often, until the blueberries breakdown and the sauce is syrupy, about 8 minutes.
- In a small bowl, whisk together the water and cornstarch. Stir it into the pan along with the remaining 1/2 cup blueberries. Cook, stirring constantly until thickened, about 2 minutes. Remove from heat, and let cool to room temperature, about 30 minutes.
- Spoon over the cooled cheesecake before slicing.
Notes
- Use room temperature cream cheese, sour cream, and eggs to mix a smooth batter without lumps.
- Gently tap the cheesecake pan before baking to release air bubbles and minimize surface cracks.
- Add a teaspoon of lemon zest to the filling or blueberry sauce to enhance citrus notes if desired.
- If the cheesecake top browns too much during baking, tent it with foil to prevent further coloration.
- The blueberry sauce should have a jam-like consistency; it thickens more as it cools, so avoid adding extra thickener prematurely.
- You can serve the cheesecake plain, or with store-bought jam, whipped cream, or fresh berries as alternatives to the blueberry sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 558 kcal
% Daily Value*
| Calories | 558kcal | 28% |
| Carbohydrates | 60g | 20% |
| Protein | 8g | 16% |
| Fat | 33g | 51% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 154mg | 51% |
| Sodium | 315mg | 13% |
| Potassium | 199mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 46g | 92% |
| Vitamin A | 1201IU | 24% |
| Vitamin C | 7mg | 8% |
| Calcium | 99mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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