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Blueberry Cheesecake

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  • Author: Mariem
  • 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

Units Scale

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.

Find it online: https://wowrecipesfood.com/blueberry-cheesecake/