Homemade Blueberry Cheesecake Recipe: The Ultimate Guide to Creamy Perfection
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Looking for the perfect blueberry cheesecake recipe? This homemade blueberry cheesecake combines a buttery graham cracker crust, creamy cheesecake filling studded with fresh blueberries, and a luscious homemade blueberry topping.
Whether you’re making dessert for a special occasion or simply craving something sweet, this easy blueberry cheesecake will become your go-to recipe!
Why You’ll Love This Blueberry Cheesecake Recipe
This isn’t just any cheesecake – it’s a show-stopping dessert that tastes as incredible as it looks. Here’s what makes this homemade blueberry cheesecake special:
Rich and creamy texture: The combination of cream cheese and sour cream creates an ultra-smooth, velvety filling that melts in your mouth.
Triple blueberry goodness: Fresh blueberries are mixed right into the batter, plus there’s a gorgeous homemade blueberry sauce on top for maximum flavor.
No water bath needed: This recipe uses a special cooling method that prevents cracks without the hassle of a water bath.
Make-ahead friendly: Perfect for entertaining since it needs to chill overnight, letting you prepare it a day ahead.
Ingredient Notes and Tips
Cream cheese: Make sure it’s completely softened to room temperature for at least 2 hours. Cold cream cheese will create lumps. Use full-fat cream cheese for the best texture and richness.
Eggs: Room temperature eggs blend more smoothly into the batter without overmixing. Take them out of the fridge when you remove the cream cheese.
Sour cream: Creates that signature tangy, creamy texture. You can substitute with full-fat Greek yogurt if needed, but sour cream gives the best results.
Fresh vs. frozen blueberries: Fresh blueberries work best in the batter since frozen ones can release too much moisture and turn the filling purple. However, frozen berries are perfect for the topping – just thaw and pat them completely dry first.
Graham crackers: You can crush whole graham crackers or buy pre-crushed crumbs. Feel free to substitute with vanilla wafers, gingersnaps, or even Oreo cookies for a different crust flavor.
Butter: Real butter has the best flavor for the crust. If you only have salted butter, that’s fine – it will still work perfectly.
Flour for coating berries: This prevents the blueberries from sinking to the bottom during baking. Don’t skip this step!
Lemon juice: Brightens the flavors and cuts through the richness of the cream cheese. Use fresh lemon juice for the best taste.
Vanilla extract: Pure vanilla extract works best, though imitation will work in a pinch.
Cornstarch for topping: This thickens the blueberry sauce to create that perfect glossy consistency. Make sure to whisk it completely with the water before adding to avoid lumps.
Step-by-Step Instructions for Perfect Blueberry Cheesecake
Prep Work (Don’t Skip This!)
Bring ingredients to room temperature: Take cream cheese, eggs, and sour cream out of the fridge at least 2 hours before baking. This is crucial for a smooth, lump-free filling.
Preheat your oven to 350°F and position the rack in the center.
Prepare your pan: Line the bottom of a 9-inch springform pan with parchment paper. This makes removing the cheesecake so much easier.
Making the Crust
Mix the crust ingredients: In a medium bowl, combine graham cracker crumbs, melted butter, sugar, and cinnamon. Mix until the texture resembles wet sand – it should stick together when pressed.
Press into the pan: Pour the mixture into your prepared springform pan. Use the bottom of a measuring cup or drinking glass to press firmly into the bottom and about 1 inch up the sides. You want it tightly packed so it doesn’t crumble later.
Par-bake the crust: Bake for 15 minutes until lightly golden and fragrant. Remove from the oven and let cool completely while you prepare the filling.
Reduce oven temperature to 325°F for baking the cheesecake.
Preparing the Cheesecake Filling
Coat the blueberries: Toss 1 cup of fresh blueberries with 1 tablespoon of flour in a small bowl. This coating prevents them from sinking to the bottom during baking. Set aside.
Beat the cream cheese: Using a stand mixer with the paddle attachment, beat the softened cream cheese on medium speed for 2-3 minutes until completely smooth and fluffy. Stop and scrape down the sides as needed.
Add sugar and flavorings: Add the sugar, lemon juice, and vanilla extract. Beat on medium speed until well combined and fluffy, about 2 minutes.
Incorporate eggs slowly: Add eggs one at a time, beating on low speed after each addition. Mix just until incorporated – overmixing adds too much air, which can cause cracks. The batter should be smooth but not frothy.
Fold in sour cream: Add the sour cream and gently fold it in using a rubber spatula or mix on the lowest speed just until combined.
Add the blueberries: Gently fold in the flour-coated blueberries into the cheesecake batter using a spatula, being careful not to overmix.
Baking the Cheesecake
Pour and smooth: Pour the filling over your cooled crust. Use a rubber spatula to smooth the top evenly. Gently tap the pan on the counter a few times to release any air bubbles trapped in the batter.
Bake low and slow: Bake at 325°F for 60 minutes. The edges should look set and slightly puffed, but the center will still jiggle like Jell-O. This is perfect – it will firm up as it cools.
Start the slow cool: Turn off the oven but DO NOT open the door. Leave the cheesecake inside for 1 full hour. This gradual temperature change prevents cracks from forming.
Continue cooling with the door cracked: After 1 hour, crack the oven door open about 2 inches (use a wooden spoon to prop it open). Leave the cheesecake in the oven for another 30-45 minutes.
Cool to room temperature: Remove the cheesecake from the oven and place it on a wire cooling rack. Let it cool at room temperature for 1-1½ hours. This prevents condensation from forming on top when you refrigerate it.
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Refrigerate: Once at room temperature, cover and refrigerate for at least 4 hours, but overnight is best for the flavors to fully develop.
Making the Blueberry Topping
Cook the berries: In a medium saucepan over medium-low heat, combine blueberries, lemon juice, sugar, and vanilla extract. Cook for 5-7 minutes, stirring occasionally, until the berries start to break down and release their juices.
Make the cornstarch slurry: In a small bowl, whisk together cornstarch and water until smooth.
Thicken the sauce: Pour the cornstarch mixture into the saucepan with the berries. Stir continuously for 3-4 minutes until the sauce thickens and becomes glossy.
Cool completely: Remove from heat and let the topping cool to room temperature. It will thicken even more as it cools.
Final Assembly
Remove from pan: Carefully run a knife around the edge of the cheesecake, then release the springform pan sides. Use the parchment paper to slide the cheesecake onto your serving plate.
Add the topping: Spoon the cooled blueberry topping over the cheesecake. You can cover the entire top or create a beautiful partial coverage for a bakery-style look.
Final chill: Refrigerate for at least 1 more hour to let the topping set before serving.
Pro Tips for Cheesecake Success
Room temperature is key: This can’t be stressed enough. Room temperature ingredients blend smoothly without overmixing, which prevents cracks and creates the creamiest texture.
Don’t overmix: Once you add the eggs, mix only until just combined. Too much air in the batter causes cracks and an uneven texture.
The jiggle test: Your cheesecake is done when the edges are set but the center 3-4 inches still jiggles. It will continue cooking as it cools.
Patience with cooling: The slow cooling process is what prevents cracks. Don’t rush it or open the oven door early.
Use parchment paper: This simple step makes removing the cheesecake from the springform pan bottom so much easier.
No water bath needed: While many recipes call for a water bath, this slow-cooling method eliminates the need for that extra step while still preventing cracks.
Clean slices: For picture-perfect slices, dip your knife in hot water and wipe it clean between each cut.
Cinnamon is the secret: That pinch of cinnamon in the crust adds warmth and depth that makes people wonder what your secret ingredient is!
Creative Variations
Mixed berry cheesecake: Replace the blueberries with an equal amount of raspberries, blackberries, strawberries, or a berry medley. Use the same measurements.
Lemon blueberry cheesecake: Add 1 tablespoon of lemon zest to the filling for a more pronounced citrus flavor.
How to Store Blueberry Cheesecake
Refrigerator storage: Cover your cheesecake tightly with plastic wrap or store in an airtight container for up to 4 days. The flavors actually improve after a day or two in the fridge.
Freezing the whole cheesecake: This cheesecake freezes beautifully! Once completely chilled, place the cheesecake (without topping) on a baking sheet and freeze until solid, about 2-3 hours. Wrap tightly in plastic wrap twice, then wrap in aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before adding the topping and serving.
Freezing individual slices: Cut the cheesecake into slices and wrap each piece individually in plastic wrap, then place in a freezer bag. Perfect for grabbing single servings! Thaw in the refrigerator for 4-6 hours or at room temperature for 1-2 hours.
Topping storage: Store leftover blueberry topping separately in an airtight container in the fridge for up to 1 week. It’s also delicious on pancakes, waffles, or ice cream!
Frequently Asked Questions
Why did my cheesecake crack? Cracks usually happen from temperature shock or overmixing. Make sure to follow the slow cooling method in the oven and don’t overmix once you add the eggs. If you do get cracks, don’t worry – the topping will cover them beautifully!
Can I use frozen blueberries in the filling? Frozen berries aren’t ideal for mixing into the batter because they release too much moisture and can turn the filling purple. Stick with fresh berries for the filling, but frozen works great for the topping.
How do I know when my cheesecake is done? The edges should be set and slightly puffed, while the center 3-4 inches should still jiggle like Jell-O when you gently shake the pan. It will firm up completely as it cools.
Can I make this ahead? Absolutely! This is actually one of the best make-ahead desserts. Make the cheesecake up to 2 days before serving. Add the topping the day you plan to serve it, or up to 6 hours ahead.
My cheesecake is too soft – what happened? This usually means it was underbaked. Make sure your oven temperature is accurate (use an oven thermometer) and bake until the edges are fully set. The cheesecake also needs the full chilling time to firm up properly.
Do I really need a springform pan? Yes, a springform pan makes removing the cheesecake much easier. If you don’t have one, you can use a regular 9-inch cake pan lined with parchment paper that extends up the sides (create a “sling” to lift it out).
Can I skip the flour on the blueberries? It’s not recommended – the flour coating prevents the berries from sinking to the bottom. Without it, you’ll end up with all your blueberries at the bottom of the cheesecake.
Related Recipes You’ll Love
If you enjoyed this blueberry cheesecake, try these other delicious recipes:
- Strawberry Cheesecake Salad – Another fruity favorite perfect for summer
- Pumpkin Pecan Cheesecake – Ideal for fall celebrations
- Key Lime Cheesecake (No-Bake) – Tangy and refreshing with a tropical twist
- Peanut Butter Cheesecake – For all the peanut butter lovers
- Blueberry Crumble Pie – If you love the blueberry flavor but want something different
- Blueberry Puff Pastry – An easier blueberry dessert option
- Blueberry Banana Muffins – Perfect for breakfast using fresh or frozen berries
Ready to Make It?
This homemade blueberry cheesecake is truly a special dessert that’s surprisingly easy to make. Just make sure you’ve got all your ingredients at room temperature and plenty of fridge space for chilling.
Have you made this blueberry cheesecake recipe? I’d love to hear how it turned out! Please leave a comment below and rate the recipe with 5 stars ⭐⭐⭐⭐⭐ if you loved it. Your feedback helps other readers and makes my day! Don’t forget to tag me on social media @hostessatheart so I can see your beautiful creations!
Blueberry Cheesecake Recipe
Ingredients
Crust
- 1½ cups graham cracker crumbs
- 6 tbsp unsalted butter melted
- 3 tbsp granulated sugar
- ⅛ tsp cinnamon (pinch)
Cheesecake Filling
- 1 cup fresh blueberries
- 1 tbsp all purpose flour
- 24 oz cream cheese softened (3-8oz bricks)
- 1 cup sugar
- 2 tbsp lemon juice
- 1 tsp vanilla extract
- 4 large eggs room temperature
- 1 cup sour cream
Blueberry Topping
- 1½ cups blueberries fresh or frozen blueberries
- 2 tbsp lemon juice
- ½ cup granulated sugar
- ½ tsp vanilla extract
- 2 tsp cornstarch
- 3 tbsp water
Instructions
- Preheat the oven to 350 °F. Move your oven rack so that it is in the middle position. Line the bottom of a 9 inch springform pan with parchment paper.
- In a medium bowl, stir together the graham crack crumbs, melted butter, sugar and cinnamon. It will be crumbly but will stick together when pushed.
- Press the mixture into the bottom and up the sides of the springform pan. Use your fingertips, a drinking glass, or a measuring cup to push the mixture down. Place on the middle rack and bake for 15 minutes. Remove from the oven and set aside to cool. Reduce the oven temperature to 325 °F.
- In a small bowl, sprinkle the blueberries with flour and stir to coat them. Set aside for now.
- In the bowl to your stand mixer, beat the cream cheese with the paddle attachment on medium speed until smooth.
- Add the sugar, lemon juice and vanilla extract and continue beating on medium speed until combined.
- Add the eggs, very slowly one at a time, and beat on low until they are just mixed in. You don’t want to over beat your batter at this point. Too much air in the batter will create cracks in your cheesecake.
- Add the sour cream and stir it in on low speed.
- Add the floured blueberries and fold in using a rubber spatula.
- Pour the cheesecake over the slightly baked crust and even it out using a rubber spatula. Bake for 1 hour. Resist the urge to open the oven. The sides of the cheesecake will appear baked and set but the middle will still jiggle.
- Turn off the oven but DO NOT open the oven door. Leave the cheesecake in there to cool very slowly for 1 hour. Cooling the cheesecake slowly will keep large cracks from forming.
- After the hour has passed, crack the door to the oven open. Just use a wooden spoon to prop it open an inch or two. Let the cheesecake cool like this for another 35-40 minutes.
- After that time, it is safe to remove it from the oven to a cooling rack. Once it hits room temperature (an hour to an hour and a half) place the cake in the fridge to chill for at least 4 hours.
- Place the blueberries in a saucepan with the lemon juice, sugar and vanilla extract. Over low heat, stirring occasionally, cook until the blueberries start to break down and get juicy. About 5-7 minutes.
- In a small bowl, combine the cornstarch and water and pour the mixture into saucepan with the blueberries. Stir continuously until it just starts to thicken, about 4 minutes.
- Remove from heat and cool completely. The sauce will thicken once it starts cooling.
- Carefully remove the cheesecake from the springform pan and position on a serving dish or cake stand. Spoon the blueberry mixture on the top of the cheesecake and place in the fridge to cool for another hour.
Notes
• This beautifully decorated cheesecake tastes as good as it looks. Rich and creamy cheesecake infused with the pop of blueberries. Topped with a homemade blueberry pie filling, this recipe is an absolute winner.
• Store leftovers, covered, in the fridge for up to 4 days.
• You can freeze this cheesecake. Place in an airtight container and freeze for up to 3 months. Thaw in the fridge the day before serving. If you don’t have a container that big, place the finished cake on a baking sheet and lay flat in the freezer. Once it is frozen, wrap the cake in plastic wrap, twice, then wrap it in tin foil before putting back in the freezer. When you are ready to thaw, unwrap the cake and place on a serving dish before thawing in the fridge.
• The use of the parchment paper is not 100% necessary but it is recommended so that the cheesecake can be easily removed from the bottom of the springform pan.
• A water bath for cheesecake is usually recommended to avoid cracks. However, if cooled properly, no cracks should form. If cracks do form, it really doesn’t matter, you will not see them once topped with the blueberry filling.
• If you aren’t a fan of blueberries, this recipe can also be done with equal amounts of raspberries or pitted cherries.
Nutrition
Nutritional Disclaimer
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
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