Why Make This Recipe
Blueberry cheesecake is a delightful dessert that combines the rich creaminess of cheesecake with the sweet and tangy burst of blueberries. It’s perfect for special occasions, gatherings, or just when you want to treat yourself. With its smooth texture and beautiful presentation, this dessert is sure to impress your family and friends.
How to Make Blueberry Cheesecake
Ingredients:
- 1 1⁄2 cups graham cracker crumbs
- 2 Tablespoons granulated sugar
- 1 Tablespoon light brown sugar
- 5 Tablespoons unsalted butter (melted)
- 24 oz cream cheese (softened)
- 3⁄4 cup granulated sugar
- 1⁄2 cup sour cream
- 1 teaspoon vanilla extract
- 3 large eggs (lightly beaten)
- 2 cups fresh blueberries (washed and dried)
- 1⁄4 cup granulated sugar
- 1 Tablespoon cornstarch
- 3 cups fresh blueberries (divided)
- 1⁄4 cup cold water
- 1 Tablespoon lemon juice
- 1 Tablespoon butter
Directions:
- Preheat your oven to 325°F (163°C).
- In a mixing bowl, combine graham cracker crumbs, 2 tablespoons sugar, light brown sugar, and melted butter. Press this mixture into the bottom of a springform pan to create the crust.
- In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add in the 3/4 cup of granulated sugar, sour cream, and vanilla extract, mixing until everything is well combined.
- Add the eggs one at a time, mixing well after each addition.
- Gently fold in 2 cups of fresh blueberries into the cheesecake batter.
- Pour the cheesecake filling onto the crust in the springform pan.
- Bake for 50-60 minutes, or until the center is set but still slightly jiggly.
- Let the cheesecake cool before making the topping.
- For the blueberry topping, combine 1/4 cup sugar, cornstarch, 3 cups blueberries, cold water, lemon juice, and butter in a saucepan. Cook over medium heat until the blueberries start to burst and the mixture thickens.
- Once cooled, pour the blueberry topping over the cheesecake.
- Refrigerate for at least 4 hours or overnight before serving.
How to Serve Blueberry Cheesecake
Serve your blueberry cheesecake chilled. You can slice it into wedges and place a dollop of whipped cream on top for extra flair. Fresh blueberries can also be added on top for decoration.
How to Store Blueberry Cheesecake
Store any leftover blueberry cheesecake in the refrigerator. Make sure to cover it well with plastic wrap or aluminum foil. It should stay fresh for about 3 to 5 days.
Tips to Make Blueberry Cheesecake
- Use room temperature cream cheese for a smoother batter.
- Be gentle when folding in the blueberries to avoid crushing them.
- If you prefer a sweeter topping, you can adjust the amount of sugar in the blueberry mixture.
Variation
You can experiment with different fruits for the topping, such as strawberries or raspberries, to create your own unique flavor.
FAQs
Can I freeze blueberry cheesecake?
Yes, you can freeze blueberry cheesecake. It is best to wrap it tightly and store it in the freezer. To thaw, place it in the refrigerator overnight.
How do I know when the cheesecake is done baking?
The cheesecake is done baking when the center is set but has a slight jiggle. It will firm up as it cools.
Can I use frozen blueberries instead of fresh ones?
Yes, you can use frozen blueberries. Just be sure to thaw and drain them before adding to the cheesecake batter and topping to avoid extra moisture.
Blueberry Cheesecake
Ingredients
For the crust
- 1.5 cups graham cracker crumbs
- 2 Tablespoons granulated sugar
- 1 Tablespoon light brown sugar
- 5 Tablespoons unsalted butter (melted)
For the cheesecake filling
- 24 oz cream cheese (softened) Use room temperature for a smoother batter.
- 3/4 cup granulated sugar
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 3 large eggs (lightly beaten)
- 2 cups fresh blueberries (washed and dried) Be gentle when folding in to avoid crushing.
For the blueberry topping
- 1/4 cup granulated sugar Adjust for sweetness as desired.
- 1 Tablespoon cornstarch
- 3 cups fresh blueberries (divided)
- 1/4 cup cold water
- 1 Tablespoon lemon juice
- 1 Tablespoon butter
Instructions
Preparation
- Preheat your oven to 325°F (163°C).
- In a mixing bowl, combine graham cracker crumbs, 2 tablespoons of sugar, light brown sugar, and melted butter. Press this mixture into the bottom of a springform pan to create the crust.
- In a large mixing bowl, beat the softened cream cheese until smooth.
- Gradually add in the 3/4 cup of granulated sugar, sour cream, and vanilla extract, mixing until everything is well combined.
- Add the eggs one at a time, mixing well after each addition.
- Gently fold in 2 cups of fresh blueberries into the cheesecake batter.
- Pour the cheesecake filling onto the crust in the springform pan.
Baking
- Bake for 50-60 minutes, or until the center is set but still slightly jiggly.
- Let the cheesecake cool before making the topping.
Topping preparation
- For the blueberry topping, combine 1/4 cup sugar, cornstarch, 3 cups blueberries, cold water, lemon juice, and butter in a saucepan.
- Cook over medium heat until the blueberries start to burst and the mixture thickens.
- Once cooled, pour the blueberry topping over the cheesecake.
Serving
- Refrigerate for at least 4 hours or overnight before serving.
- Serve your blueberry cheesecake chilled. Slice into wedges and add a dollop of whipped cream or fresh blueberries on top.