Easy Cheesecake Recipe with Blueberry Topping (No Water Bath Required!)
User Reviews
4.9
Easy Cheesecake Recipe with Blueberry Topping (No Water Bath Required!)
Description
Easy Cheesecake Recipe with Blueberry Topping (No Water Bath Required!) combines a buttery graham cracker crust with a smooth cream cheese filling. The crust is pre-baked to a crisp texture before the filling is poured in. The cream cheese mixture is whipped until fluffy with sugar, then eggs are added one by one, followed by sour cream and vanilla extract for a balanced richness. Baking begins at a high temperature to set the edges, followed by a low and slow finish without using a water bath. This method yields a creamy center without cracking. The blueberry topping is made by simmering frozen blueberries with sugar, lemon juice, and cornstarch until thickened, adding a fresh and tangy layer over the cheesecake.
The cheesecake is best served chilled after fully cooled, making it a suitable dessert for gatherings or thoughtful treats. The springform pan's removable sides help maintain the cake's shape when serving. Wrapping the pan with foil can prevent leaks during baking.
Adding a ring of parchment paper at the bottom of the pan helps in easier removal. Make sure to let the crust cool before adding the filling. Baking temperature management is important to prevent over-browning. The topping can be prepared in advance and refrigerated before spreading atop the cooled cheesecake.
Ingredients
The Crust -
- 1 ½ cups graham cracker crumbs
- 6 Tbsp unsalted butter 3/4 stick, melted
- 1 Tbsp sugar
The Cheesecake –
- 2 ½ lb cream cheese 5 blocks - 8oz each at room temperature
- 1 ½ cups sugar
- ¼ cup sour cream
- 7 egg at room temp, whole, large
- 1 ½ tsp vanilla extract
Blueberry Sauce:
- 4 cups blueberries frozen
- 2 tsp cornstarch
- 1/4 cup water
- 1 Tbsp lemon juice
- 2 Tbsp sugar
What you will need :
- A springform pan where the sides loosen and the bottom comes out.
Instructions
Preheat the oven to 350°F
Crust:
- Combine graham cracker crumbs, sugar and melted butter – mix well. Pour into a 9 or 9 ½ inch springform pan. Use a large spoon to press the crumbs evenly into the bottom of the pan. Bake for 8 minutes. Let cool to room temperature.
Cheesecake filling:
Increase oven temp to 450°F. Place oven rack in the bottom 1/3. (Put the center rack 1 level lower than the center. In my oven, I had the rack on the third position. If it's too close to the top, it will brown too quickly).
- Mix the cream cheese and sugar in the bowl of an electric mixer on medium-high speed using paddle attachment (or use an electric hand mixer).
- Mix until light and fluffy (5 minutes), scrape the bowl down as necessary so you don't get chunks of cream cheese.
- Reduce the speed to medium and add eggs, 1 at a time.
- Reduce speed to low and add sour cream and vanilla.
- Mix well and pour into crust.
Baking Instructions:
- Bake 15 minutes at 450°F.
- Without opening the oven door, Reduce oven temperature to 225 °F and bake for 1 hour and 5 minutes to 1 hour and 15 minutes until the center is almost set. Try not to open the oven door because you will lose heat that way and it won't bake properly and may crack.
- Remove cheesecake from the oven and cool cake to room temperature, then refrigerate until fully chilled.
- When ready to serve the cheesecake, carefully run a butter knife around the sides of the cake. Unlatch and remove the springform pan. Serve the cake on the base of the pan.
Berry Sauce:
- In a medium saucepan over medium heat, combine the sugar, water, cornstarch and lemon juice. As soon as it starts to thicken, add blueberries and cook until lightly bubbly. Don’t boil. Let cool to room temp and spread on top of the cheesecake when serving. You can make this sauce ahead of time and serve the next day as well. This recipe is great for parties and is sure to please. Enjoy!
Notes
- Line the springform pan bottom with parchment paper for easy removal of the cheesecake.
- Wrap foil around the outside of the springform pan to prevent leaks during baking.
- Pre-bake the crust to achieve a crisp texture before adding the filling.
- Allow the cheesecake to cool to room temperature before refrigerating and topping with blueberry sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12slices
Amount Per Serving
Calories 603 kcal
% Daily Value*
| Calories | 603kcal | 30% |
| Carbs | 48g | |
| Protein | 10g | 20% |
| Fat | 43g | 66% |
| Saturated Fat | 23g | 115% |
| Cholesterol | 217mg | 72% |
| Sodium | 464mg | 19% |
| Potassium | 229mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 39g | 78% |
| Vitamin A | 1639IU | 33% |
| Vitamin C | 5mg | 6% |
| Calcium | 125mg | 13% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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