Blueberry Cheesecake

Blueberry Cheesecake recipe made of a smooth and creamy cheesecake filling on a buttery graham cracker crust, topped with a luscious blueberry compote this dessert serves 6 and takes about 1 hour to prepare and bake, plus chilling time, making it a perfect treat.

Try More Blueberry Desserts Recipe:

• Blueberry Bread
• Blueberry Glaze
• Blueberry Pound Cake

💜 Why You’ll Love This Blueberry Cheesecake Recipe:

• Rich and Creamy: The combination of cream cheese and sour cream creates a silky, smooth filling that melts in your mouth with every bite.
• Beautiful Presentation: The vibrant blueberry topping not only adds flavor but also makes the cheesecake visually stunning, perfect for impressing guests.
• Balanced Flavor: The tanginess of the cheesecake perfectly complements the sweetness of the blueberry topping, creating a well-balanced dessert.
• Great for Any Occasion: Whether it’s a holiday, birthday, or just a weekend treat, this cheesecake is always a hit and suitable for any celebration.

❓ What Is Blueberry Cheesecake Recipe?

Blueberry Cheesecake is a rich and creamy dessert featuring a classic cheesecake base on a graham cracker crust, topped with a sweet and tangy blueberry compote. It’s a delightful combination of flavors that makes it a popular choice for any occasion.

🍇 Blueberry Cheesecake Ingredients

For the Crust:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

For the Cheesecake Filling:

• 16 oz cream cheese, softened
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/4 cup sour cream

For the Blueberry Topping:

• 2 cups fresh or frozen blueberries
• 1/4 cup granulated sugar
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch
• 2 tablespoons water

🥧 How To Make Blueberry Cheesecake

1. Preheat your oven to 350°F (175°C). In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until well combined.
2. Press the mixture evenly into the bottom of a 9-inch springform pan. Use the back of a spoon or the bottom of a glass to press the crumbs firmly into place.
3. Bake the crust for 8-10 minutes, or until lightly golden. Remove from the oven and let it cool while you prepare the filling.
4. In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add the eggs one at a time, beating well after each addition.
5. Mix in the vanilla extract and sour cream until fully incorporated and the filling is smooth and lump-free.
6. Pour the cheesecake filling over the cooled graham cracker crust, spreading it evenly.
7. Bake the cheesecake at 350°F (175°C) for 25-30 minutes, or until the center is set and slightly jiggly. The edges should be slightly puffed and golden.
8. Remove the cheesecake from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 4 hours or overnight to allow the cheesecake to set.
9. In a small saucepan, combine the blueberries, sugar, lemon juice, cornstarch, and water. Cook over medium heat, stirring constantly, until the mixture thickens and becomes glossy, about 5-7 minutes.
10. Remove the blueberry topping from the heat and let it cool slightly before pouring it over the chilled cheesecake.
11. Once the cheesecake has set, spread the cooled blueberry topping evenly over the top. You can arrange some whole blueberries on top for decoration, if desired. Chill the cheesecake for an additional 30 minutes before slicing and serving.

💭 Recipe Tips:

• Use Full-Fat Cream Cheese: Full-fat cream cheese ensures a rich, creamy texture. Avoid using low-fat or fat-free versions, as they may alter the consistency of the cheesecake.
• Room Temperature Ingredients: Make sure all ingredients, particularly the cream cheese, eggs, and sour cream, are at room temperature before mixing. This helps achieve a smooth and creamy filling.
• Avoid Overmixing: Mix the ingredients just until combined to avoid incorporating too much air, which can cause the cheesecake to crack during baking.
• Water Bath Option: For an even creamier texture and to prevent cracking, you can bake the cheesecake in a water bath. Wrap the bottom of the springform pan in aluminum foil and place it in a larger pan filled with hot water before baking.
• Let It Cool Gradually: After baking, allow the cheesecake to cool slowly at room temperature before refrigerating. Rapid cooling can cause cracks or shrinkage.
• Adjust the Sweetness: If your blueberries are very sweet, you can reduce the amount of sugar in the topping. Taste the mixture and adjust accordingly.

🍧 What To Serve With Blueberry Cheesecake?

Blueberry Cheesecake pairs wonderfully with a dollop of freshly Blueberry Frosting or a scoop of vanilla ice cream it also complements a cup of Blueberry Juice, or you can serve it with a glass of dessert wine for an elegant finish.

🎚 How To Store Leftovers Blueberry Cheesecake?

• Refrigerator: Store leftovers Blueberry Cheesecake in the refrigerator covered with plastic wrap or in an airtight container for up to 5 days. This keeps the cheesecake fresh and the topping from drying out.
• Freezer: You can freeze leftovers Blueberry Cheesecake(without the blueberry topping) for up to 2 months wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. Thaw in the refrigerator overnight, and add the blueberry topping before serving.

FAQ’S

More Blueberry Desserts Recipe:

• Blueberry Frosting
• Blueberry Galette
• Blueberry Biscuits

Blueberry Cheesecake Nutrition Facts

Serving Size: 1 slice (1/6th of cheesecake)

• Calories: 478
• Total Fat: 30g
• Saturated Fat: 18g
• Cholesterol: 120mg
• Sodium: 320mg
• Total Carbohydrates: 40g
• Dietary Fiber: 2g
• Sugars: 30g
• Protein: 7g
• Vitamin C: 10%
• Calcium: 10%
• Iron: 4%