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Blueberry Cheesecake Recipe

Blueberry Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 193 reviews
  • Author: Kimberly
  • Prep Time: 25 minutes
  • Cook Time: 1 hour 15 minutes
  • Total Time: 6 hours (including chilling)
  • Yield: 12 servings 1x
  • Category: Desserts
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This blueberry cheesecake is a showstopping dessert that combines a creamy, luscious cheesecake base with a tangy blueberry topping. Featuring a crisp graham cracker crust and a classic baked cheesecake center, this treat is perfect for gatherings, celebrations, or any time you want to indulge in something special. Fresh blueberries are turned into a simple sauce that takes this dessert over the top with flavor and color.

Ingredients

Units Scale

For the Crust

  • 1 1/2 cups (150g) graham cracker crumbs
  • 1/4 cup (50g) granulated sugar
  • 1/3 cup (75g) unsalted butter, melted

For the Cheesecake Filling

  • 24 oz (680g) cream cheese, softened
  • 1 cup (200g) granulated sugar
  • 3 large eggs, at room temperature
  • 1 cup (240g) sour cream
  • 1 tsp vanilla extract
  • 1/4 cup (30g) all-purpose flour

For the Blueberry Topping

  • 2 cups (300g) fresh or frozen blueberries
  • 1/2 cup (100g) granulated sugar
  • 2 tbsp water
  • 1 tbsp lemon juice
  • 1 tbsp cornstarch mixed with 1 tbsp water (slurry)

Instructions

  1. Prepare the Crust: Preheat your oven to 325°F (160°C). In a medium bowl, combine graham cracker crumbs, sugar, and melted butter until the crumbs are evenly moistened. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake the crust for 10 minutes. Set aside to cool slightly.
  2. Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed. Mix in sour cream and vanilla extract until just combined. Sift in the flour and fold gently until smooth.
  3. Assemble and Bake: Pour the cheesecake batter onto the cooled crust, smoothing the top with a spatula. Place the pan on a baking sheet and bake for 55–65 minutes, or until the edges are set but the center still has a slight wobble. Turn off the oven, crack the oven door open, and let the cheesecake cool inside for 1 hour.
  4. Chill the Cheesecake: Remove the cheesecake from the oven and cool to room temperature. Cover with plastic wrap and refrigerate for at least 4 hours, or overnight, to set completely.
  5. Prepare the Blueberry Topping: In a small saucepan, combine blueberries, sugar, water, and lemon juice. Cook over medium heat, stirring occasionally, until the blueberries release their juices and the mixture simmers. Stir in the cornstarch slurry and cook for an additional 1–2 minutes until the sauce thickens. Remove from heat and cool completely.
  6. Serve: Once the cheesecake is fully chilled, remove it from the pan. Spoon the cooled blueberry sauce over the top, slice, and serve.

Notes

  • Use room temperature ingredients to ensure a smooth, lump-free filling.
  • Baking in a water bath can prevent cracks, but isn’t required for this recipe.
  • The blueberry topping can be made up to 3 days in advance and stored in the fridge.
  • For a gluten-free crust, use gluten-free graham crackers.

Nutrition

  • Serving Size: 1 slice (1/12 of cheesecake)
  • Calories: 425
  • Sugar: 32g
  • Sodium: 290mg
  • Fat: 28g
  • Saturated Fat: 16g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 39g
  • Fiber: 1g
  • Protein: 7g
  • Cholesterol: 125mg

Find it online: https://slsrecipes.com/blueberry-cheesecake-recipe/