Dessertsbeyondfrosting5.0
Blueberry Cheesecake
This blueberry cheesecake recipe is a smooth, creamy vanilla cheesecake swirled with juicy homemade blueberry sauce and baked in a buttery graham cracker crust.
👥 10 Servings⏱️ Prep & Cook: 8h⏳ Prep: 7h🔥 Cook: 1h👤 Julianne Dell📖 beyondfrosting
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- saucepan
- pan
- oven
- slow cooker
- bowl
- mixing bowl
- whisk
- knife
📝 Preparation Steps
1
Remove the cream cheese, eggs (and yolks), and sour cream from the refrigerator and allow it to come to room temperature.
(15ml) water1 tablespoon(340g) fresh or frozen blueberries12 ounces(24g) granulated sugar2 tablespoons(15ml) lemon juice1 tablespoon(28g) brown sugar2 tablespoons(84g) unsalted butter, melted6 tablespoons(904g) full-fat cream cheese, at room temperature32 ounces(10g) pure vanilla extract2 teaspoonslarge eggs, at room temperature2
2
For the Blueberry Sauce
3
Dissolve the corn starch in the water and set aside.
corn starch2 teaspoons(15ml) water1 tablespoon(340g) fresh or frozen blueberries12 ounces(24g) granulated sugar2 tablespoons(15ml) lemon juice1 tablespoon(28g) brown sugar2 tablespoons(84g) unsalted butter, melted6 tablespoons(904g) full-fat cream cheese, at room temperature32 ounces(10g) pure vanilla extract2 teaspoons
4
If using fresh blueberries, wash and dry the berries. In a medium-sized saucepan, combine blueberries, sugar, and lemon juice; stir well.
5
Cook over medium-high heat, until the berries start to let out the juices and the mixture, starts to bubble, stirring often. Slowly add the cornstarch mixer 1 teaspoon at a time until the mixture starts to thicken (see notes). Turn down the heat and let simmer to allow the blueberries to further soften.
6
Cook until sauce thickens; around ⏱️ 10-15 minutes. Stir often so the bottom does not burn. Cool the sauce prior to adding to the cheesecake, refrigerate if necessary.
7
Make the Crust
8
Preheat the oven to 325°F. Line a 9-inch springform pan with parchment paper on the bottom.
9
Grind the graham crackers into a fine crumb. Mix with the brown sugar and then stir in the melted butter until well combined. Press the crumbs tightly into the bottom and up the sides of the springform pan
10
Bake at 325°F for ⏱️ 8-9 minutes. Allow the crust to cool. Then wrap the crust with a slow cooker liner and tie a knot in the side of the bag to secure around the pan. Set aside.
11
Make the Filling
12
In a large mixing bowl, beat the cream cheese for ⏱️ 2 minutes until free of lumps then add the sugar and beat on low speed until completely smooth, scraping down the bowl occasionally.
13
Next add the sour cream, lemon juice, and vanilla extract and mix at low speed until well combined.
14
Whisk the eggs and egg yolks together and slowly add to the batter, ensure it’s well mixed before adding more. Scrape down the bowl occasionally.
(15ml) water1 tablespoon(340g) fresh or frozen blueberries12 ounces(24g) granulated sugar2 tablespoons(15ml) lemon juice1 tablespoon(28g) brown sugar2 tablespoons(84g) unsalted butter, melted6 tablespoons(904g) full-fat cream cheese, at room temperature32 ounces(10g) pure vanilla extract2 teaspoonslarge eggs, at room temperature2large egg yolks, at room temperature2
15
Pour half the cheesecake batter into the prepared crust. Then add ¾ of the blueberry mixture and gently swirl with a knife. Top with remaining cheesecake batter and then blueberry sauce again. Gently tap the pan on the counter to remove any air bubbles on the surface or use a toothpick.
16
Place the springform pan inside another larger pan. Fill the outside pan with approximately 2-3 cups of warm water so it is about halfway up the sides of the springform pan.
(15ml) water1 tablespoon(340g) fresh or frozen blueberries12 ounces(24g) granulated sugar2 tablespoons(15ml) lemon juice1 tablespooncups (157g) graham cracker crumbs1 3/4(28g) brown sugar2 tablespoons(84g) unsalted butter, melted6 tablespoons(904g) full-fat cream cheese, at room temperature32 ouncescup (143g) granulated sugar3/4cup (96g) full-fat sour cream, at room temperature1/2(10g) pure vanilla extract2 teaspoons
17
Bake at 325°F for approximately ⏱️ 60 minutes. The center should be set, but still slightly jiggly. Turn off the oven and leave the door cracked open for one hour. This allows the cheesecake to continue to cool slowly, which helps to prevent cracking.
18
Remove the cheesecake from the oven and water bath and cool for at least ⏱️ 2 hours on the countertop, then cover and move to the refrigerator. Refrigerate for ⏱️ 4-6 hours until the cheesecake has set. Add toppings prior to serving if desired.
Nutrition Facts
calories
549 calories
fat Content
42.7g
serving Size
1 slice
fiber Content
1g
sugar Content
28g
sodium Content
345g
protein Content
8g
cholesterol Content
191mg
carbohydrate Content
35g
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