Blueberry Cheesecake
Dec 15, 2023
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This Blueberry Cheesecake is a show stopper every time we set it out for dessert! Packed with fresh blueberries in the cheesecake filling and smothered in a blueberry sauce topping, it’s a delicious and tasty cheesecake recipe!
Blueberry Cheesecake
Cheesecake recipes that are baked can be intimidating. Trust us, we get it! However, this blueberry cheesecake recipe is super simple. The end result is a fluffy, creamy cheesecake that is filled with pops of fresh blueberries.
Related: Blueberry Cookies
Why We Love This Recipe
- Simple Ingredients
- Pops of fresh blueberries in every bite
- Super easy to bake at home
- Gorgeous with the fresh blueberry sauce topping
What Makes a Good Cheesecake?
We realize that baking a cheesecake can be daunting, however, it really shouldn’t be! This lemon blueberry cheesecake recipe comes out perfectly every time! When it comes to making a good cheesecake, there’s three components:
- The Crust – our crust starts with a graham cracker base, sugar to sweeten and butter to combine the ingredients together.
- The Filling – The filling begins with cream cheese and sugar to sweeten, followed by eggs to leave us with a creamy texture and then vanilla and lemon juice to flavor.
- The Topping – the blueberries are reduced down into a blueberry sauce that makes for a gorgeous presentation.
Why Does My Cheesecake Crack?
There’s a few reasons why cheesecakes crack:
- Over mixing the batter causes air to be added to the filling, which results in the cheesecake rising in the oven during the baking process and then collapses, causing it to crack
- Over baking the cheesecake – this is more than likely the issue. To avoid overbaking your cheesecake, you want the cheesecake to be set on the outside and slightly jiggly in the center. This means there will be a 2″-3″ section in the center that will wobble when the springform pan is shaken while the edges of the cheesecake will be slightly puffed.
- Cooling – once the cheesecake is ready and “set”, turn the oven off, crack the oven door and let the cheesecake cool in the oven for about an hour. Sudden changes in temperatures can also cause cracking. Once the cheesecake is at room temperature, cover with plastic wrap and chill for 4-8 hours in the refrigerator. We prefer overnight if possible!
Recipe Tips
Room temperature – ensure that all of your ingredients are at room temperature before starting. This will help ensure that the filling is smooth and creamy.
Blueberries – you want to use fresh blueberries with this recipe as frozen blueberries will release moisture during the baking process within the filling and we don’t want that!
Low temperature – we bake our cheesecakes at 325°. The lower temperature helps to ensure that the cheesecake bakes low, evenly and doesn’t burn the top of the cheesecake.
Ingredients Needed for Blueberry Cheesecake Recipe
Crust: graham cracker crumbs, melted butter, granulated and light brown sugars
Filling: cream cheese, sugar, sour cream, vanilla extract, eggs and blueberries
Topping: sugar, cornstarch, blueberries, water, lemon juice and butter
How To Make Blueberry Cheesecake
Preheat the oven to 325°. Pre-grease a 9″ springform pan and set aside.
In a medium bowl, combine the graham cracker crumbs, sugar, light brown sugar and melted butter until combined. Press into the bottom of the spring form pan and set aside. Our recipe developer uses a 1/4 c to pack firmly into the bottom of the pan.
In a large bowl, mix together the cream cheese and sugar until combined. You want the mixture to be smooth and creamy.
Next, add in the sour cream and vanilla extract until just combined.
Adding one egg at a time, add to the smooth cream cheese mixture. Continue to mix.
Once the eggs have been incorporated, fold in 2 cups of fresh blueberries.
Pour the filling onto the top of the crust. Bake for 45-50 minutes until the center is slightly jiggly. Allow the cheesecake to cool in the oven for about an hour with the door open. Once the cheesecake has cooled to room temperature, cover with plastic wrap and place in the refrigerator for as little as four hours, overnight is perfect!
While the cheesecake is baking, in a sauce pan, whisk the sugar and cornstarch together. Add in the water, lemon juice and fresh blueberries. Over medium heat cook for about 3-5 minutes until the blueberries release their juices and have softened. You want the mixture to be like a jam consistency. It should stick to the back of the spoon.
Remove from the heat and add in about 1 cup of fresh blueberries along with the butter. Stir until the butter has fully melted.
Transfer the sauce to a heat proof container or mason jars and allow to cool in the refrigerator.
Once you are ready to serve, top the cheesecake with the blueberry sauce, serve and enjoy!
How To Store Leftovers
Place any leftover cheesecake in an airtight container. Store in the refrigerator for up to 5 days.
More Delicious Blueberry Recipes You’ll Love
- Blueberry Cookies – it’s like eating a blueberry muffin in the form of a cookie with white chocolate!
- Blueberry Galette – a super simple but yet show stopping dessert recipe!
- Blueberry French Toast Casserole – a warm from the oven recipe that’s perfect for Sunday brunch and feeding a crowd!
- Keto Blueberry Muffins – a low carb, no sugar blueberry muffin recipe.
Blueberry Cheesecake
Ingredients
- Crust
- 1 1/2 c graham cracker crumbs
- 2 tbsp granulated sugar
- 1 tbsp light brown sugar
- 5 tbsp butter melted
- Filling
- 24 oz. cream cheese room temperature
- 3/4 c granulated sugar
- 1/2 c sour cream
- 2 tsp vanilla
- 3 eggs room temperature
- 2 c fresh blueberries
- Blueberry Topping
- 1/4 c granulated sugar
- 1 tbsp cornstarch
- 3 c fresh blueberries
- 1/4 c cold water
- 1 1/2 tbsp lemon juice
- 1 tbsp butter
Instructions
- Preheat the oven to 325°. Pre-grease a 9″ springform pan and set aside.
- In a medium bowl, combined the graham cracker crumbs, sugar, light brown sugar and melted butter until combined. Press into the bottom of the spring form pan and set aside. Our recipe developer uses a 1/4 c to pack firmly into the bottom of the pan.
- In a large bowl, mix together the cream cheese and sugar until combined. You want the mixture to be smooth and creamy.
- Next, add in sour cream and vanilla extract until just combined.
- Adding one egg at a time, add to the smooth cream cheese mixture.
- Once the eggs have been incorporated, fold in 2 cups of fresh blueberries.
- Pour the filling onto the top of the crust. Make for 45-50 minutes until the center is slightly jiggly. Allow the cheesecake to cool in the oven for about an hour with the door open. Once the cheesecake has cooled to room temperature, cover with plastic wrap and place in the refrigerator for as little as four hours, overnight is perfect!
- While the cheesecake is baking, in a sauce pan, whisk the sugar and cornstarch together. Add in the water, lemon juice and fresh blueberries. Over medium heat cook for about 3-5 minutes until the blueberries release their juices and have softened. You want the mixture to be like a jam consistency. It should stick to the back of the spoon.
- Remove from the heat and add in about 1 cup of fresh blueberries along with the butter. Stir until the butter has fully melted.
- Transfer the jam to a heat proof container or mason jars and allow to cool in the refrigerator.
- Once you are ready to serve, top the cheesecake with the blueberry sauce, serve and enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
