Delicious homemade blueberry cheesecake with fresh blueberries on top

Blueberry Cheesecake Recipe

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Why Make This Recipe

Blueberry cheesecake is a delightful dessert that combines the creamy richness of cheesecake with the sweet-tart flavor of blueberries. It’s a crowd-pleaser for any celebration or a lovely treat for a cozy night in. This recipe is straightforward, perfect for both beginners and experienced bakers. Plus, the fresh blueberries provide a burst of flavor and make the cheesecake visually stunning.

How to Make Blueberry Cheesecake

Ingredients

  • 2 cups (200g) of graham cracker crumbs (from about 14-15 full sheets)
  • ⅓ cup (75g) of granulated sugar
  • A pinch of salt (about ⅛ teaspoon)
  • ½ cup (113g) of unsalted butter, melted
  • 32 ounces (904g) of full-fat block cream cheese, softened to room temperature (this is four 8-ounce packages)
  • 1 ¾ cups (350g) of granulated sugar
  • A pinch of salt (about ¼ teaspoon)
  • 1 cup (240g) of full-fat sour cream, at room temperature
  • 2 teaspoons of pure vanilla extract
  • 2 teaspoons of fresh lemon juice
  • 5 large eggs, at room temperature
  • 3 cups (450g) of fresh or frozen blueberries, divided
  • ½ cup (100g) of granulated sugar (adjust to the sweetness of your berries)
  • ¼ cup (60ml) of water
  • 2 tablespoons of fresh lemon juice
  • 1 ½ tablespoons of cornstarch
  • 2 tablespoons of cold water

Directions

  1. Position a rack in the middle of your oven and preheat to 350°F (175°C). Prepare a 9-inch or 10-inch springform pan by wrapping the outside with heavy-duty aluminum foil for a leak-proof water bath.

  2. In a medium bowl, mix the graham cracker crumbs, ⅓ cup of granulated sugar, and a pinch of salt. Stir with a fork until evenly combined.

  3. Pour the melted unsalted butter over the crumb mixture and mix with a fork until it resembles wet sand.

  4. Press the crumb mixture evenly into the bottom and up the sides of the prepared springform pan using a flat measuring cup or glass.

  5. Place the pan on a baking sheet and bake for 10 minutes. This helps set the crust. Let it cool on a wire rack while preparing the filling. Reduce oven temperature to 325°F (165°C).

  6. Bring a large kettle or pot of water to a simmer for the water bath.

  7. In a stand mixer bowl or large bowl, beat the softened cream cheese on low-medium speed for 2-3 minutes until smooth and creamy. Scrape down the sides of the bowl often.

  8. Gradually add the 1 ¾ cups of granulated sugar and a pinch of salt with the mixer on low. Mix until smooth, then add sour cream, vanilla extract, and lemon juice, mixing just until combined.

  9. Add eggs one at a time on the lowest speed, mixing just until the yolk disappears. The batter should be thick and velvety.

  10. Pour the batter over the cooled crust. Gently tap the pan on the counter to release air bubbles.

  11. Place the foil-wrapped springform pan into a large roasting pan. Pour the hot water around the springform pan until it reaches halfway up the sides.

  12. Bake for 60-75 minutes until the edges are set and the center has a slight jiggle. Avoid overbaking.

  13. Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour to prevent cracking.

  14. Remove the cheesecake from the water bath and let it cool on a wire rack for 1-2 hours at room temperature.

  15. Cover loosely with plastic wrap and refrigerate for at least 6 hours, or overnight for the best flavor and firm texture.

  16. For the blueberry topping, combine 2 cups of blueberries, ½ cup of sugar, ¼ cup of water, and 2 tablespoons of lemon juice in a saucepan. Simmer for 8-10 minutes until the berries burst.

  17. Whisk together the cornstarch and 2 tablespoons of cold water in a small bowl. Pour this into the blueberry sauce while stirring. Cook until thickened.

  18. Fold in the remaining 1 cup of blueberries and let the topping cool completely.

  19. Once the cheesecake is fully chilled, run a knife around the edges to loosen it, then remove the sides of the springform pan.

  20. Spoon the cooled blueberry topping over the cheesecake.

  21. For clean slices, use a hot, sharp knife and wipe it clean between cuts.

How to Serve Blueberry Cheesecake

Blueberry cheesecake is best served chilled. You can slice it into wedges and serve it with extra fresh blueberries or a dollop of whipped cream on the side. It makes a perfect dessert for gatherings, holiday dinners, or even just a special treat for yourself.

How to Store Blueberry Cheesecake

Store any leftover blueberry cheesecake in the refrigerator. It will keep well for about 5-7 days. Make sure to cover it loosely with plastic wrap to prevent it from drying out.

Tips to Make Blueberry Cheesecake

  • Make sure all your ingredients are at room temperature, especially the cream cheese and eggs. This helps create a smooth filling.
  • Avoid overmixing after you add the eggs to prevent cracking.
  • Use a water bath to bake the cheesecake. This helps ensure an even bake and a creamy texture.
  • Chilling overnight boosts the flavor and allows the cheesecake to set properly.

Variation

For a twist, try using different berries such as raspberries or strawberries instead of blueberries. You can also add a swirl of fruit puree into the batter before baking for a beautiful marbled effect.

FAQs

1. Can I use low-fat cream cheese?
Using low-fat cream cheese may affect the texture and creaminess of the cheesecake. Full-fat cream cheese is recommended for the best results.

2. Can I freeze blueberry cheesecake?
Yes, you can freeze blueberry cheesecake. Wrap it tightly and store it in the freezer for up to 2 months. Thaw it in the refrigerator before serving.

3. How do I know when the cheesecake is done baking?
The cheesecake is done when the edges are set and the center has a slight jiggle. It will continue to cook as it cools, so don’t worry if it’s not completely firm when you take it out of the oven.

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