Blueberry Cheesecake Recipe
Learn how to make the best homemade blueberry cheesecake with fresh blueberries, creamy filling, and homemade topping. Easy step-by-step recipe!
Servings 10
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
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.
• 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
Calories: 580kcal | Carbohydrates: 55g | Protein: 8g | Fat: 38g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.3g | Cholesterol: 166mg | Sodium: 331mg | Potassium: 204mg | Fiber: 1g | Sugar: 44g | Vitamin A: 1.382IU | Vitamin C: 6mg | Calcium: 115mg | Iron: 1mg
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