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Blueberry Cheesecake Recipe

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★★★★★

4.7 from 102 reviews

This Blueberry Cheesecake combines a buttery graham cracker crust with a creamy, smooth cream cheese filling dotted with fresh blueberries. Baked in a water bath to ensure a crack-free, velvety texture, it’s finished with a luscious homemade blueberry sauce made from fresh berries, sugar, and lemon juice. Perfect as a refreshing and impressive dessert for any occasion.

Ingredients

Scale

Crust

  • 2 1/4 cups (302g) graham cracker crumbs
  • 10 tbsp (140g) salted butter, melted
  • 3 tbsp (39g) sugar

Cheesecake Filling

  • 24 ounces (678g) cream cheese, room temperature
  • 1 cup (207g) sugar
  • 3 tbsp (24g) all purpose flour
  • 1 cup (230g) sour cream
  • 1 1/2 tbsp vanilla extract
  • 4 large eggs, room temperature
  • 1 3/4 cups (260g) blueberries

Blueberry Sauce

  • 1/2 cup + 1 tbsp (135ml) water, divided
  • 1 1/2 tbsp cornstarch
  • 6 tbsp (78g) sugar
  • 2 tbsp fresh lemon juice
  • 2 cups (277g) blueberries

Instructions

  1. Prepare the Crust: Preheat your oven to 325°F (163°C). Line the bottom of a 9-inch (23 cm) springform pan with parchment paper and grease the sides for easy removal. In a small bowl, combine graham cracker crumbs, melted salted butter, and sugar. Press this mixture firmly onto the bottom and up the sides of the pan to form an even crust.
  2. Bake the Crust: Bake the crust in the preheated oven for 10 minutes to set it. Once baked, remove from the oven and let it cool while you prepare the filling. Cover the outside of the springform pan with aluminum foil to protect it during the water bath process. Set aside.
  3. Prepare the Cheesecake Batter: Reduce the oven temperature to 300°F (148°C). In a large mixing bowl, beat the room temperature cream cheese, sugar, and flour on low speed until smooth and fully combined, being careful not to incorporate too much air to avoid cracks. Scrape down the bowl as needed. Add the sour cream and vanilla extract, mixing gently on low speed until blended.
  4. Add Eggs and Blueberries: Add the eggs one at a time, mixing slowly after each addition to keep the batter smooth and prevent air bubbles. Scrape down the bowl to ensure everything is evenly combined. Gently fold in 1 3/4 cups of fresh blueberries to distribute them evenly throughout the batter.
  5. Assemble and Bake: Pour the batter evenly over the cooled crust in the springform pan. Place the springform pan inside a larger pan, then fill the outer pan with warm water so it reaches about halfway up the sides of the springform pan, ensuring the water does not touch above the aluminum foil on the pan sides. This water bath will help bake the cheesecake gently and prevent cracking. Bake for 1 hour 20-25 minutes until the center is set but still jiggles slightly.
  6. Cool the Cheesecake: Turn off the oven and keep the door closed for 30 minutes to allow the cheesecake to continue cooking gently. Then crack the oven door open and let the cheesecake cool for another 30 minutes inside the oven to prevent cracking. Remove from the oven and water bath, unwrap from the foil, and refrigerate until completely chilled.
  7. Make the Blueberry Sauce: While the cheesecake cools, prepare the sauce. In a small bowl, whisk together 1 tablespoon of water and cornstarch to create a slurry. In a medium saucepan over medium heat, combine 6 tablespoons sugar, 1/2 cup water, and lemon juice. Heat until the sugar dissolves and the mixture is warm. Add 2 cups blueberries and cook until they begin to soften and release juice.
  8. Thicken the Sauce: Stir in the cornstarch slurry and continue cooking until the sauce thickens enough to coat the back of a spoon. Remove from heat and refrigerate the sauce to cool completely.
  9. Serve: Remove the fully cooled cheesecake from the springform pan and place it on a serving plate. Spoon the chilled blueberry sauce generously over the top. Serve immediately for best taste.
  10. Storage: Store the cheesecake covered in the refrigerator and consume within 4-5 days for optimal freshness and flavor.

Notes

  • Using room temperature cream cheese and eggs helps to achieve a smooth batter and prevents lumps.
  • Beating the batter on low speed minimizes air bubbles to avoid cracks in the cheesecake.
  • The water bath is essential to bake the cheesecake gently and keep it moist, preventing cracks.
  • Covering the springform pan with foil ensures no water seeps into the crust during baking.
  • Cooling the cheesecake gradually in the oven prevents sudden temperature changes that can cause cracking.
  • For best results, use fresh blueberries in both the filling and sauce, but frozen can be used if thawed and drained.
  • The blueberry sauce can be made ahead and stored in the fridge to save time.
  • Enjoy the cheesecake chilled, and always store leftovers refrigerated.

Keywords: blueberry cheesecake, cheesecake with blueberry sauce, baked cheesecake, graham cracker crust, creamy cheesecake dessert

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