Blueberry Cheesecake Recipe

Blueberry Cheesecake is a classic dessert that combines a creamy cheesecake filling with a sweet, tangy blueberry topping. The buttery graham cracker crust, smooth cheesecake, and fresh blueberries create a delightful combination that’s perfect for any special occasion or whenever you’re in the mood for a rich and fruity treat. This easy recipe is sure to impress your family and friends!

Table of Contents

1. Introduction
2. Ingredients
3. Instructions
4. Cook Notes & Tips
5. Variations
6. Frequently Asked Questions (FAQs)
7. Conclusion

Introduction

Blueberry Cheesecake is the perfect blend of creamy, rich cheesecake and the bright, fresh flavor of blueberries. This dessert features a buttery graham cracker crust, a luscious cream cheese filling, and a topping made with fresh blueberries that adds just the right amount of sweetness and tartness. It’s a dessert that’s perfect for summer when blueberries are in season, but it’s also easy to make year-round using frozen blueberries.

Ingredients

For the Crust

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

For the Cheesecake Filling

• 24 ounces cream cheese, softened
• 1 cup granulated sugar
• 1 cup sour cream
• 3 large eggs
• 1 teaspoon vanilla extract
• 2 tablespoons all-purpose flour
• 1 tablespoon lemon zest

For the Blueberry Topping

• 2 cups fresh or frozen blueberries
• 1/2 cup granulated sugar
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch
• 2 tablespoons water

Instructions

1. Preheat Oven: Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan or line the bottom with parchment paper.
2. Prepare the Crust: In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated. Press the mixture into the bottom of the prepared springform pan. Use the back of a spoon or a flat-bottomed glass to compact the crust evenly. Bake the crust for 10 minutes, then set aside to cool.
3. Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese and sugar together with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes. Add the sour cream, flour, and vanilla extract, and mix until combined. Add the eggs, one at a time, beating on low speed until just incorporated. Finally, fold in the lemon zest.
4. Assemble and Bake: Pour the cheesecake filling over the cooled crust and smooth the top. Place the springform pan on a baking sheet to catch any drips. Bake in the preheated oven for 60-70 minutes, or until the center is set but still slightly jiggly. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually.
5. Cool Completely: Remove the cheesecake from the oven and allow it to cool completely at room temperature. Then refrigerate for at least 4 hours or overnight.
6. Make the Blueberry Topping: In a medium saucepan, combine the blueberries, sugar, and lemon juice. Cook over medium heat until the berries release their juices, about 5-6 minutes. In a small bowl, whisk together the cornstarch and water, then stir it into the blueberry mixture. Cook for another 2-3 minutes, or until the mixture has thickened. Let the blueberry topping cool before spreading it over the chilled cheesecake.
7. Serve: Once the cheesecake is chilled and the blueberry topping has cooled, spread the topping over the cheesecake. Slice and serve. Enjoy!

Cook Notes & Tips

• Room Temperature Ingredients: Ensure the cream cheese, eggs, and sour cream are at room temperature before starting. This helps the filling mix together smoothly.
• Prevent Cracks: To help prevent cracks, do not overmix the batter and let the cheesecake cool gradually in the oven before refrigerating.
• Water Bath: If you want an even creamier texture, you can bake the cheesecake in a water bath. Wrap the springform pan in foil and place it in a larger roasting pan filled with hot water.

Variations

• Mixed Berry Topping: Instead of blueberries, use a mix of berries like raspberries, blackberries, and strawberries for a mixed berry topping.
• Lemon Blueberry Cheesecake: Add 2 tablespoons of lemon juice to the cheesecake filling for an extra burst of citrus flavor.
• Chocolate Crust: Use chocolate graham crackers or crushed Oreos for a chocolatey twist on the crust.

Frequently Asked Questions (FAQs)

1. Can I Use Frozen Blueberries?

Yes, you can use frozen blueberries for the topping. Just be sure to thaw them slightly and drain any excess liquid before using.

2. How Do I Store Leftover Cheesecake?

Store the cheesecake in an airtight container in the refrigerator for up to 5 days. You can also freeze slices by wrapping them in plastic wrap and foil and storing them in the freezer for up to 2 months.

3. How Do I Prevent the Cheesecake from Cracking?

To prevent cracks, avoid overmixing the batter, bake the cheesecake at a lower temperature, and let it cool gradually in the oven before refrigerating.

Blueberry Cheesecake is a decadent and delicious dessert that’s perfect for any occasion. The creamy cheesecake, buttery graham cracker crust, and fresh blueberry topping make it a showstopper that’s sure to impress. Whether you’re making it for a holiday, a birthday, or just because, this cheesecake is always a hit.

Give this recipe a try, and enjoy the sweet, tangy taste of blueberry cheesecake!

Happy Baking!