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Blueberry Cheesecake Recipe

★★★★★

4.9 from 111 reviews
  • Author: lilan
  • Total Time: 6 hours (including cooling and chilling time)
  • Yield: 12 servings 1x
  • Diet: Vegetarian

Description

This luscious Blueberry Cheesecake features a buttery graham cracker crust, rich and creamy cheesecake filling bursting with fresh blueberries, and a vibrant homemade blueberry sauce topping. Baked in a water bath to ensure a perfectly smooth and crack-free texture, this dessert is a classic treat that balances sweet and tart flavors beautifully, making it ideal for special occasions or whenever you crave a decadent indulgence.

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 (23cm) springform pan with parchment paper and grease the sides. In a small bowl, mix the graham cracker crumbs, melted butter, and sugar until combined. Press this mixture firmly into the bottom and up the sides of the pan to form an even crust.
  2. Bake the Crust: Place the crust in the oven and bake for 10 minutes. Once baked, remove from oven and let it cool while you prepare the filling. Cover the outside of the pan with aluminum foil to prevent water from seeping in during the water bath.
  3. Prepare the Cheesecake Batter: Reduce the oven temperature to 300°F (148°C). In a large bowl, beat cream cheese, sugar, and flour on low speed until smooth and fully combined, ensuring minimal air incorporation to prevent cracking. Scrape down the sides of the bowl thoroughly.
  4. Add Sour Cream and Vanilla: Mix in the sour cream and vanilla extract on low speed until evenly blended.
  5. Add Eggs: Incorporate the eggs one at a time, mixing slowly after each addition to ensure smoothness. Scrape the bowl sides as needed.
  6. Fold in Blueberries: Gently stir the 1 3/4 cups of blueberries into the cheesecake batter with care to avoid breaking them.
  7. Assemble and Bake: Pour the cheesecake filling evenly into the prepared crust. Place the springform pan inside a larger pan. Pour warm water into the larger pan to reach halfway up the sides of the springform pan, creating a water bath that prevents cracking and ensures even baking. The foil should keep water out of the cheesecake.
  8. Bake the Cheesecake: Bake for 1 hour and 20-25 minutes, until the center is set but still slightly jiggly. This consistency indicates perfect doneness.
  9. Cool in Oven: Turn off the oven and leave the door closed for 30 minutes to let the cheesecake gently continue cooking and start cooling.
  10. Finish Cooling in Oven: Crack the oven door open and let the cheesecake cool for another 30 minutes. This slow cooling further helps avoid cracks.
  11. Chill: Remove the cheesecake from the oven and water bath. Take off the foil and place the cheesecake in the refrigerator to cool completely, ideally overnight for best texture.
  12. Prepare Blueberry Sauce: While the cheesecake cools, whisk cornstarch with 1 tablespoon water in a small bowl; set aside. In a saucepan over medium heat, combine sugar, remaining 1/2 cup water, and lemon juice. Stir and heat until sugar dissolves.
  13. Cook Blueberries: Add 2 cups blueberries to the saucepan. Cook until the berries soften and release their juices, forming a syrup.
  14. Thicken Sauce: Stir in the cornstarch mixture and continue cooking until the sauce thickens enough to coat the back of a spoon. Remove from heat and cool in the refrigerator.
  15. Serve: When both cheesecake and sauce are thoroughly chilled, remove cheesecake from the springform pan and place on a serving dish. Spoon the blueberry sauce generously over the top before serving.
  16. Storage: Store leftover cheesecake covered in the refrigerator and consume within 4-5 days for optimal freshness.

Notes

  • Use room temperature ingredients, especially eggs and cream cheese, for a smoother batter and even baking.
  • Low-speed mixing reduces air bubbles, preventing cracks in the cheesecake.
  • Wrapping the pan in foil and baking in a water bath prevents water from seeping in and ensures gentle, even cooking.
  • Slow cooling inside the oven prevents rapid temperature changes, minimizing cracks.
  • Blueberry sauce can be made ahead and stored refrigerated for up to a week.
  • For best texture, chill the cheesecake overnight before serving.
  • Prep Time: 25 minutes
  • Cook Time: 1 hour 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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

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