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Blueberry Cheesecake Recipe

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★★★★★

4.6 from 75 reviews

This classic Blueberry Cheesecake features a buttery graham cracker crust filled with a creamy, tangy cream cheese mixture studded with fresh blueberries. A luscious homemade blueberry topping made from simmered frozen berries and fresh lemon zest crowns the cheesecake, creating a perfect balance of sweet and tart. Baked gently in a water bath for optimal texture and then chilled for hours, this dessert is ideal for special occasions or anytime you crave a rich, fruity cheesecake.

Ingredients

Scale

Crust

  • 2 cups finely crushed graham crackers
  • 10 tablespoons salted sweet cream butter, melted
  • 3 tablespoons granulated sugar

Filling

  • 32 ounces cream cheese, softened
  • 1½ cups granulated sugar
  • ¾ cup sour cream
  • 3½ tablespoons cornstarch
  • 2 teaspoons fresh lemon zest
  • 4 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 2¼ cups fresh blueberries, washed and dried
  • 3 tablespoons all-purpose flour

Blueberry Topping

  • 4 cups frozen blueberries
  • ¾ cup granulated sugar
  • 2 teaspoons fresh lemon zest
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water

Instructions

  1. Prepare the Crust: Preheat your oven to 350°F (177°C). Line the bottom of a 9-inch springform pan with a parchment paper circle and lightly spray the inside with nonstick spray to prevent sticking. In a medium bowl, mix the crushed graham crackers, melted butter, and sugar until the crumbs are fully coated. Press this mixture evenly into the bottom and three-quarters up the sides of the pan using a flat-bottomed cup or glass for firm pressing.
  2. Bake the Crust: Bake the crust in the preheated oven for 8 minutes. Remove and allow it to cool while preparing the filling. Reduce oven temperature to 325°F (163°C).
  3. Make the Filling: In a stand mixer or large bowl with a handheld mixer, beat the softened cream cheese, sugar, sour cream, and cornstarch on medium-high speed for 1 to 1½ minutes until smooth. Lower the mixer speed to low, and add the fresh lemon zest. Then, one by one, add the eggs, mixing well after each addition. Finally, mix in the vanilla extract just until incorporated.
  4. Incorporate Fresh Blueberries: Toss the fresh blueberries with the all-purpose flour to coat and shake off excess. Gently fold these floured blueberries into the cream cheese filling, being careful not to overmix.
  5. Assemble and Water Bath: Pour the filling over the cooled crust. Wrap two layers of aluminum foil tightly around the outside of the springform pan to prevent water leaks. Place the pan into a large roasting pan and pour hot water into the roasting pan until it reaches 1½ inches deep, creating a water bath to ensure even baking and prevent cracks.
  6. Bake the Cheesecake: Bake at 325°F for 1 hour and 40 minutes. After baking, turn off the oven and prop the door open slightly. Let the cheesecake sit inside the oven for an additional 20 minutes to gently finish baking and cool down to avoid cracking.
  7. Cool and Chill: Remove the cheesecake from the water bath and place it on a cooling rack for 30 minutes. Then refrigerate the cheesecake in the springform pan for at least 8 hours (preferably overnight) to set fully.
  8. Remove from Pan: Before serving, run a sharp knife around the edges between the crust and pan. Release the springform sides carefully. Place a flat dinner plate or cake board on top of the cheesecake, invert it, and remove the bottom of the pan and parchment. Then flip the cheesecake back onto a serving plate or cake board.
  9. Prepare the Blueberry Topping: While the cheesecake chills, combine frozen blueberries, sugar, and fresh lemon zest in a heavy-bottomed saucepan over medium-high heat. Stir frequently until the berries thaw and the sugar dissolves. Bring to a low boil, then reduce heat to medium-low and simmer for 5 minutes, stirring occasionally.
  10. Thicken the Topping: Mix the cornstarch and cold water in a small bowl to form a slurry. Immediately add this to the simmering berry mixture and stir constantly until it thickens. Remove from heat and allow to cool completely.
  11. Finish and Serve: Once the topping has cooled, spread it evenly over the top of the chilled cheesecake. Keep the cheesecake refrigerated until ready to slice and serve. Enjoy the creamy texture and fresh blueberry flavors!

Notes

  • Use room temperature eggs and cream cheese to achieve the smoothest filling without lumps.
  • Wrapping the springform pan with foil is essential to prevent water from the water bath leaking in and ruining the crust and filling.
  • Sifting or tossing the blueberries in flour helps prevent them from sinking to the bottom during baking.
  • Allow the cheesecake to cool gradually in the oven with the door cracked to reduce cracking on the surface.
  • Chilling the cheesecake overnight improves flavor and texture.
  • The blueberry topping can be made ahead and refrigerated; bring to room temperature slightly before serving for best flavor.
  • If fresh blueberries are not available for the filling, frozen can be used but expect a wetter texture.

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

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