Pioneer Woman Blueberry Cheesecake

This blueberry cheesecake is made with a graham cracker crust, a creamy lemon cheesecake filling with berries folded in, and a cooked blueberry topping. It’s a cool, make-ahead summer dessert. It takes about 12 hours 30 minutes with chilling and serves 10 to 12.

Room-temperature cream cheese, eggs, and sour cream are what keep the filling smooth. Cold ingredients leave lumps you can’t beat out. The water bath around the pan steams the cheesecake gently, so it stays moist and the top doesn’t crack.

The long chill is not optional. The cheesecake cools in the oven, then on the counter, then overnight in the fridge. That slow cool sets it firm for clean slices. The blueberry topping cooks down separately on the stove.

Pioneer Woman Blueberry Cheesecake

Author: Hamdi Saidani Cooking Method:Baking Cuisine:American Courses:Blueberry Desserts

Difficulty:BeginnerPrep time: 30 minutesCook time: 40 minutesServings:4 servingsCalories:300 kcal Best Season:Summer

Description

This blueberry cheesecake pairs a graham cracker crust with a creamy lemon filling and a cooked blueberry topping. A make-ahead summer dessert, baked in a water bath and chilled overnight.

Ingredients

For the Crust:

• Nonstick cooking spray
  
• 2 cups graham cracker crumbs
  
• 1/2 cup salted butter, melted
  
• 2 tablespoons granulated sugar

For the Filling:

• 4 (8 oz) packages cream cheese, at room temperature
  
• 1/2 cup sour cream
  
• 1 1/4 cups granulated sugar
  
• 2 tablespoons all-purpose flour
  
• 1/2 teaspoon salt
  
• 4 large eggs, room temperature
  
• 1 tablespoon vanilla extract
  
• 1 tablespoon lemon juice
  
• 2 teaspoons lemon zest
  
• 1 cup blueberries

For the Topping:

• 3 cups blueberries
  
• 1/4 cup granulated sugar
  
• 1 tablespoon lemon juice
  
• Pinch of kosher salt

Instructions

1. For the crust: Preheat the oven to 325°F. Wrap heavy-duty foil around the bottom and sides of a 9-inch springform pan. Spray the inside lightly with nonstick cooking spray.
   
2. Stir the graham cracker crumbs, butter, and sugar together in a medium bowl. Press into the bottom and 1 inch up the sides of the pan. Bake until golden brown, 10 to 12 minutes. Cool completely on a wire rack, about 30 minutes.
   
3. For the filling: Beat the cream cheese on medium speed with a paddle attachment until no lumps remain, about 2 minutes. Add the sour cream, sugar, flour, and salt. Beat until smooth and creamy, about 1 minute. Scrape down the sides and bottom of the bowl.
   
4. Add the eggs one at a time, beating on low until just combined after each. Keep scraping down the bowl as needed. Stir in the vanilla, lemon juice, and zest. Fold in the blueberries.
   
5. Pour the filling into the springform pan and place it in a large roasting pan. Put both pans in the oven and quickly pour hot water into the roasting pan, without splashing the cheesecake, until it comes about halfway up the foil-wrapped sides.
   
6. Bake for 1 hour 20 minutes to 1 hour 30 minutes, until the cheesecake is set on the sides and just barely jiggles in the center when you shake the pan. Turn the oven off and crack the door. Leave the cheesecake in for 15 minutes.
   
7. Remove it from the water bath and carefully take off the foil. Transfer to a wire rack and let it cool to room temperature, about 2 hours. Refrigerate for at least 8 hours to chill completely.
   
8. For the topping: Combine the blueberries, sugar, lemon juice, and salt in a medium saucepan over medium heat. Cook, stirring often, until some of the berries break down and the sauce thickens, 12 to 15 minutes.
9. Remove from the heat and cool to room temperature, about 1 hour. Cover and refrigerate until ready to serve.
   To serve: Run a thin knife along the edge of the pan before removing the sides. Top the cheesecake with the blueberry mixture just before serving.

FAQs

Why do the ingredients need to be at room temperature?

Room-temperature cream cheese, eggs, and sour cream beat together smoothly without lumps. Cold cream cheese stays firm and leaves bumps in the filling that you can’t mix out, so the baked cheesecake turns out grainy instead of silky.

Why bake the cheesecake in a water bath?

The steam from the hot water cooks the cheesecake gently and evenly. That keeps it moist and stops the top from drying out and cracking. Wrap the springform pan well in foil so no water leaks into the crust.

Why does it have to chill for so long?

The slow cool sets the cheesecake firm. It rests in the oven, then on the counter, then at least 8 hours in the fridge. Skip the long chill and it’s too soft to slice cleanly. Overnight is best.

Can I use something other than graham crackers for the crust?

Yes. Vanilla wafers, gingersnaps, or even buttery crackers like Ritz all work for a sweet or sweet-salty crust. Crush them to crumbs and use the same amount with the melted butter and sugar.

What else can I make with a cooked blueberry topping?

The stovetop blueberry sauce here works on more than cheesecake. For a warm dessert that uses fresh berries the same way, see my Blueberry Cobbler, or spoon the sauce over a slice of my Blueberry Upside-Down Cake.