Why You’ll Love This Recipe
Blueberry Cheesecake is a timeless dessert that never fails to impress. The contrast between the rich, creamy cheesecake filling and the bright, slightly tangy blueberry topping makes every bite perfectly balanced. I particularly enjoy how this recipe feels indulgent yet refined, making it suitable for both casual family dinners and special occasions. The smooth texture of the cheesecake paired with a buttery biscuit base creates a comforting foundation, while the blueberries add freshness and color. I tested this recipe with both fresh and frozen blueberries, and both worked beautifully, which makes it practical year-round. Despite its elegant appearance, this cheesecake is surprisingly approachable if you follow the steps carefully. It is one of those desserts that rewards patience, and the result is a show-stopping centerpiece that tastes just as good as it looks.
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Blueberry Cheesecake: A Creamy Classic with a Fruity Finish
- Total Time: 5 hours 20 minutes
- Yield: 12 slices
- Diet: Vegetarian
Description
Blueberry Cheesecake is a rich and creamy dessert featuring a buttery graham cracker crust, smooth vanilla cheesecake filling, and a sweet-tart blueberry topping.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 24 oz cream cheese, softened
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- 2 cups fresh or frozen blueberries
- 1/4 cup sugar (for topping)
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
- Preheat oven to 325°F (165°C).
- Mix graham cracker crumbs, sugar, and melted butter; press into the bottom of a springform pan.
- Bake crust for 10 minutes and let cool.
- Beat cream cheese until smooth, then add sugar and vanilla.
- Add eggs one at a time, mixing well after each.
- Fold in sour cream until just combined.
- Pour filling over cooled crust and smooth the top.
- Bake for 50–55 minutes until center is slightly set.
- Turn off oven, crack door, and cool cheesecake for 1 hour.
- Refrigerate for at least 4 hours or overnight.
- For topping, cook blueberries, sugar, and lemon juice over medium heat.
- Mix cornstarch with water, add to blueberries, and cook until thickened.
- Cool topping and spread over chilled cheesecake before serving.
Notes
- Do not overmix batter to avoid cracks.
- Use a water bath for an extra creamy texture.
- Cheesecake tastes best chilled overnight.
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Digestive Biscuits
Digestive biscuits form the classic cheesecake base. When crushed and combined with butter, they create a firm yet tender crust.
Butter
Butter binds the biscuit crumbs together and adds richness to the base.
Cream Cheese
Cream cheese is the heart of the cheesecake. Full-fat cream cheese delivers the smoothest texture and best flavor.
Granulated Sugar
Sugar sweetens the filling and balances the tang of the cream cheese.
Eggs
Eggs provide structure and help the cheesecake set while maintaining a creamy interior.
Vanilla Extract
Vanilla enhances the overall flavor and rounds out the sweetness.
Sour Cream
Sour cream adds subtle tang and contributes to a silkier texture.
Blueberries
Blueberries bring natural sweetness and gentle acidity. They are used to create the glossy topping.
Lemon Juice
Lemon juice brightens the blueberry topping and prevents it from tasting overly sweet.
Cornstarch
Cornstarch thickens the blueberry topping, giving it a luscious, spoonable consistency.
Directions
Begin by preparing the base. Crush the digestive biscuits into fine crumbs and mix with melted butter. Press the mixture firmly into the base of a springform pan and chill to set. Meanwhile, beat the cream cheese and sugar together until smooth and lump-free. Add eggs one at a time, mixing gently, then stir in vanilla extract and sour cream.
Pour the filling over the chilled base and smooth the top. Bake in a preheated oven at 325°F until the edges are set but the center still has a slight wobble. Turn off the oven and allow the cheesecake to cool gradually with the door slightly open to prevent cracking.
For the topping, simmer blueberries with sugar and lemon juice until they release their juices. Stir in cornstarch slurry and cook until thickened. Cool completely before spooning over the chilled cheesecake.
Equipment needed
Must-Have Tools to Get Rolling
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
Full-Size Blender – is a powerful kitchen appliance for making smoothies, soups, and sauces in large batches.
3-in-1 Air Fryer – This versatile 3-in-1 air fryer offers Air Fry for healthier meals with less oil, Bake for bakery-quality desserts and treats, and Reheat to bring leftovers back to life with crispy, flavorful results.
Servings and timing
This cheesecake serves 10 to 12 slices. Preparation takes about 25 minutes, baking takes 55 to 60 minutes, and chilling requires at least 4 hours.
Storage/reheating
Store cheesecake covered in the refrigerator for up to four days. Cheesecake is best served chilled and does not require reheating.
Variations and Customizations
This recipe is easy to adapt. You can swap blueberries for raspberries or strawberries for a different fruit topping. For a lighter version, use half cream cheese and half Greek yogurt, though the texture will be slightly softer. I have also tried adding a hint of cinnamon to the base, which added warmth without overpowering the filling. For a no-bake variation, skip the eggs and bake step, and chill the filling with gelatin instead. Each option offers a new twist while preserving the classic appeal of cheesecake.
Nutrition and Dietary Info
| Nutrient | Per Serving |
|---|---|
| Calories | 420 |
| Protein (g) | 7 |
| Carbs (g) | 34 |
| Fat (g) | 29 |
| Saturated Fat (g) | 17 |
| Fiber (g) | 1 |
| Sugar (g) | 24 |
| Sodium (mg) | 320 |
Expert Tips & Customizations
Bring all ingredients to room temperature before mixing to ensure a smooth filling. Avoid overmixing once the eggs are added to prevent excess air, which can cause cracks. Let the cheesecake cool gradually for the best texture.
FAQs
Can I use frozen blueberries?
Yes, frozen blueberries work well. Cook them straight from frozen.
How do I prevent cracks?
Avoid overbaking and cool the cheesecake slowly in the oven.
Can I freeze blueberry cheesecake?
Yes, freeze without the topping and add it after thawing.
What base works best?
Digestive biscuits are classic, but graham crackers also work well.
Can I make this ahead of time?
Yes, cheesecake tastes even better the next day.
How long should it chill?
At least four hours, though overnight is ideal.
Conclusion
Blueberry Cheesecake is a dessert that combines elegance, comfort, and flavor in every slice. With its creamy filling and vibrant topping, it is a reliable recipe that is always worth the effort and sure to delight anyone who tries it.
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