Maria
Indulge in the delightful flavors of Blueberry Cheesecake, a luscious dessert that combines creamy cheesecake with sweet and tart blueberries. This recipe is sure to impress your family and friends with its delicious taste and beautiful presentation.
Why Make This Recipe
If you are a fan of the classic combination of creamy cheesecake and fresh blueberries, this recipe is perfect for you. The smooth and rich texture of the cheesecake pairs perfectly with the burst of flavor from the blueberries, creating a dessert that is both comforting and refreshing.
How to Make Blueberry Cheesecake
Ingredients:
- 2 1/4 cups (302g) graham cracker crumbs
- 10 tbsp (140g) salted butter, melted
- 3 tbsp (39g) sugar
- 24 ounces (678g) cream cheese, room temperature
- 1 cup (207g) sugar
- 3 tbsp (24g) all-purpose flour
- 1 cup (230g) sour cream
- 1 1/2 tbsp vanilla extract
- 4 large eggs, room temperature
- 1 3/4 cups (260g) blueberries
- 1/2 cup + 1 tbsp (135ml) water, divided
- 1 1/2 tbsp cornstarch
- 6 tbsp (78g) sugar
- 2 tbsp fresh lemon juice
- 2 cups (277g) blueberries
Directions:
- For the Sauce:
- In a small bowl, whisk together 1 tablespoon of water and cornstarch. Set aside.
- Combine sugar, remaining water, and lemon juice in a saucepan over medium heat. Heat until sugar is melted.
- Add blueberries and cook until they soften and release juices.
- Stir in the cornstarch mixture. Continue cooking until the sauce thickens.
- Refrigerate until cool.
- Spoon the blueberry sauce over the cooled cheesecake before serving.
How to Serve Blueberry Cheesecake
Serve the Blueberry Cheesecake chilled, with a generous spoonful of the blueberry sauce on top. Pair it with a dollop of whipped cream or a sprinkle of fresh blueberries for an extra pop of color and flavor.
How to Store Blueberry Cheesecake
Store the Blueberry Cheesecake covered in the refrigerator and consume within 4-5 days for the best taste and freshness. Make sure to keep it in an airtight container to prevent the absorption of other odors.
Tips to Make Blueberry Cheesecake
- Use room temperature cream cheese and eggs for a smooth and creamy cheesecake batter.
- Be careful not to overmix the batter to avoid incorporating too much air, which can lead to cracking.
- Allow the cheesecake to cool fully before adding the blueberry sauce to prevent melting or runny consistency.
Variation
For a twist on this classic recipe, try adding a swirl of blueberry compote into the cheesecake batter before baking for a marbled effect.
Blueberry Cheesecake
Ingredients
Blueberry Sauce
- 1 3/4 cups blueberries
- 1/2 cup water
- 1 1/2 tbsp cornstarch
- 6 tbsp sugar
- 2 tbsp fresh lemon juice
Instructions
Cheesecake Base
- Preheat the oven to 325°F and prepare a springform pan with parchment paper.
- Mix graham cracker crumbs with melted butter and sugar. Press into the pan to form the base.
Cheesecake Filling
- Beat cream cheese, sugar, and flour until smooth. Add sour cream and vanilla extract.
- Add eggs one at a time, mixing until just combined. Pour over the crust.
Blueberry Sauce
- Prepare the blueberry sauce by cooking blueberries with sugar, lemon juice, and water until thickened.
- Refrigerate the sauce and spoon over the cheesecake before serving.
