Blueberry Cheesecake is a creamy, luscious dessert that combines a rich cheesecake base with a vibrant blueberry topping. Perfect for any occasion, this dessert is both visually stunning and irresistibly delicious.
Why You’ll Love This Recipe
- Velvety Texture: The cheesecake is smooth and creamy, complemented by the juicy blueberries.
- Easy to Make: Straightforward steps make this a great recipe for beginners and experienced bakers alike.
- Year-Round Dessert: Use fresh or frozen blueberries, so you can enjoy it anytime.
- Customizable: Add your favorite flavors or toppings for a personal touch.
- Crowd-Pleaser: Always a hit at gatherings, potlucks, or family dinners.
Ingredients
- Crust:
- Graham cracker crumbs
- Granulated sugar
- Unsalted butter, melted
- Cheesecake Filling:
- Cream cheese, softened
- Granulated sugar
- Eggs
- Sour cream
- Vanilla extract
- Lemon zest (optional)
- Blueberry Topping:
- Blueberries (fresh or frozen)
- Granulated sugar
- Cornstarch
- Lemon juice
- Water
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Directions
For the Crust:
- Preheat your oven to 325°F (163°C). Grease a springform pan.
- Combine graham cracker crumbs, sugar, and melted butter in a bowl. Mix until the texture resembles wet sand.
- Press the mixture evenly into the bottom of the pan. Bake for 10 minutes and set aside to cool.
For the Cheesecake Filling:
- Beat cream cheese and sugar in a large bowl until smooth and creamy.
- Add eggs one at a time, mixing until just combined. Avoid overmixing.
- Mix in sour cream, vanilla extract, and optional lemon zest.
- Pour the filling over the cooled crust. Smooth the top with a spatula.
- Bake in a water bath for 50–60 minutes, or until the edges are set but the center is slightly jiggly.
- Turn off the oven, crack the door slightly, and let the cheesecake cool in the oven for 1 hour.
- Transfer to the refrigerator and chill for at least 4 hours, preferably overnight.
For the Blueberry Topping:
- In a small saucepan, combine blueberries, sugar, cornstarch, lemon juice, and water.
- Cook over medium heat, stirring frequently, until the mixture thickens and the blueberries begin to break down.
- Let the topping cool completely before spreading it over the chilled cheesecake.
Servings and Timing
- Servings: 10–12
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Cooling Time: 5 hours (including chilling)
- Total Time: 6 hours 20 minutes
Variations
- Gluten-Free Crust: Use gluten-free graham crackers for a gluten-free option.
- Berry Mix: Substitute blueberries with mixed berries like raspberries, blackberries, or strawberries.
- No-Bake Version: Use a no-bake cheesecake base and skip the baking steps.
- Chocolate Twist: Add a layer of melted chocolate over the crust before pouring the filling.
- Citrus Infusion: Enhance the filling with lime or orange zest for a zesty kick.
Storage/Reheating
- Storage: Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days.
- Freezing: Freeze the cheesecake (without the topping) for up to 2 months. Thaw overnight in the refrigerator before adding the topping.
- Reheating: This dessert is best served chilled and does not require reheating.
FAQs
1. Can I use frozen blueberries for the topping?
Yes, frozen blueberries work perfectly. No need to thaw them before cooking.
2. Why did my cheesecake crack?
Cracks can occur from overmixing or baking without a water bath. They don’t affect the taste and can be covered with topping.
3. Can I make this recipe without a springform pan?
A deep pie dish can work as an alternative, but a springform pan is ideal for easy removal.
4. How do I prevent my crust from crumbling?
Press the crust firmly into the pan and bake it to help it set properly.
5. What’s the best way to slice the cheesecake?
Use a hot, sharp knife and wipe it clean between slices for neat results.
6. Can I make mini cheesecakes with this recipe?
Yes, divide the crust and filling into a muffin tin lined with cupcake liners. Reduce baking time to 20–25 minutes.
7. Can I use a different fruit topping?
Absolutely! Raspberries, cherries, or even a caramel sauce would pair beautifully.
8. How do I ensure a smooth filling?
Make sure the cream cheese is softened and mix until just smooth—avoid overmixing.
9. Can I double this recipe?
Yes, but use a larger pan or make two separate cheesecakes.
10. How do I store the blueberry topping?
Store any leftover topping in the refrigerator for up to a week. Use it on pancakes or yogurt!
Conclusion
Blueberry Cheesecake is the ultimate dessert for any occasion, combining creamy richness with the sweet tang of blueberries. Whether you’re celebrating a special event or simply indulging in a sweet treat, this cheesecake is sure to impress. Its perfect texture and flavor make it a timeless favorite. Enjoy every bite!
Print
Blueberry Cheesecake
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 6 hours
- Yield: 10–12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Treat yourself to this luscious Blueberry Cheesecake, featuring a creamy cheesecake filling swirled with a vibrant blueberry compote. Topped with fresh blueberries and a velvety blueberry mousse, this dessert is a show-stopper perfect for any occasion
Ingredients
For the Crust:
- 2 cups (200g) graham cracker crumbs
- 1/2 cup (113g) unsalted butter, melted
- 2 tablespoons sugar
For the Cheesecake Filling:
- 24 oz (680g) cream cheese, softened
- 1 cup (200g) granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup (120ml) sour cream
- 1/2 cup (120ml) heavy cream
For the Blueberry Compote:
- 2 cups (300g) fresh or frozen blueberries
- 1/4 cup (50g) sugar
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- 1 teaspoon lemon juice
For the Blueberry Mousse Topping:
- 1 cup (240ml) heavy cream, chilled
- 1/4 cup (50g) powdered sugar
- 1/4 cup blueberry compote (cooled)
For Garnish:
- Fresh blueberries
- Mint leaves
Instructions
- Prepare the Crust:
- Preheat your oven to 325°F (160°C).
- In a bowl, mix graham cracker crumbs, melted butter, and sugar. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let cool.
- Make the Cheesecake Filling:
- In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each addition.
- Stir in vanilla, sour cream, and heavy cream until fully incorporated.
- Prepare the Blueberry Compote:
- In a saucepan, combine blueberries, sugar, and lemon juice. Cook over medium heat until the blueberries break down.
- Stir in the cornstarch mixture and cook until thickened. Set aside to cool.
- Assemble the Cheesecake:
- Pour half of the cheesecake batter over the crust. Drop spoonfuls of blueberry compote over the batter, then swirl gently with a knife. Pour the remaining batter on top.
- Bake the cheesecake in a water bath for 60–70 minutes, or until the edges are set but the center is slightly jiggly. Turn off the oven, crack the door, and let the cheesecake cool for 1 hour. Chill for at least 6 hours or overnight.
- Make the Blueberry Mousse:
- Whip the heavy cream and powdered sugar until soft peaks form. Gently fold in the cooled blueberry compote until fully incorporated.
- Decorate the Cheesecake:
- Spread the blueberry mousse over the chilled cheesecake. Top with fresh blueberries and mint leaves.
- Serve:
- Slice and enjoy this gorgeous dessert!
Notes
- Store leftovers in the fridge for up to 5 days.
- Substitute raspberries or blackberries for blueberries for a different flavor.
- Use gel food coloring to enhance the purple hue of the mousse if desired.
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