Blueberry Cheesecake
on Jul 24, 2023, Updated Jun 28, 2024
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Blueberry Cheesecake is a velvety smooth, creamy cheesecake studded with juicy, bursting blueberries, all nestled on a crumbly, buttery graham cracker crust.
The graham cracker crust is an essential element of any great cheesecake. Its buttery, slightly sweet taste provides the perfect base for the luscious filling. Crushing the graham crackers, mixing them with melted butter, and pressing the mixture into the bottom of the pan might seem like a small task, but trust me, it’s worth the effort. The crust adds a delightful crunch and a lovely contrast to the smooth and creamy cheesecake.
Blueberry Cheesecake
Now, onto the star of the show: the blueberries. Whether you use fresh or frozen blueberries, they bring a burst of vibrant color and a tangy sweetness to the cheesecake. When you take a bite and taste those juicy blueberry pockets, it’s pure bliss.
Of course, let’s not forget about the creamy, velvety cheesecake filling itself. Made with a blend of cream cheese, sugar, eggs, and a splash of vanilla extract, this dreamy concoction is what makes the cheesecake so utterly decadent. Beating the cream cheese until it’s smooth and fluffy is key to achieving that heavenly texture. And for those who enjoy a little extra tang, a squeeze of fresh lemon juice can elevate the flavor even further.
Ingredients
- Butter
- Sugar
- Graham cracker crumbs
- Cream cheese
- Sugar
- Eggs
- Vanilla
- Lemon juice
- Cornstarch
- Sour cream
- Blueberries
Keep scrolling to find a full, printable recipe with a detailed ingredient list.
Recipe Instructions
- First make the crust: Melt the butter and mix it with sugar and graham cracker crumbs until well coated. Press the mixture into the bottom and halfway up the sides of a 10-inch springform pan to form a crust.
- Beat the cream cheese until smooth and creamy. Gradually add sugar and beat until well combined.
- Add the eggs one at a time, beating well after each addition. Then mix in the vanilla extract, lemon juice, cornstarch, and sour cream until smooth.
- Pour the cream cheese mixture into the prepared crust and smooth the top with a spatula.
- Bake the cheesecake in the preheated oven for 1 hour, or until the center is set and the top is lightly browned. Let it cool completely on a wire rack.
- Make the blueberry topping by combining blueberries, water, lemon juice, and sugar in a saucepan. Heat until it boils. In a separate bowl, mix cornstarch and cold water until smooth, then gradually stir it into the boiling blueberry mixture. Cook and stir until thickened, about 2 minutes. Let it cool, then pour it over the cooled cheesecake and spread evenly.
- Cover the cheesecake with plastic wrap and refrigerate it overnight before serving.
Frequently Asked Questions
Frozen blueberries can be used for the topping. Just make sure to thaw them before using and adjust the cooking time slightly if needed.
While blueberries are a classic choice, you can certainly experiment with other fruits like strawberries, raspberries, or even a mixed berry combination. Just adjust the recipe accordingly for the specific fruit you choose.
es, you can! Cheesecake is actually a great dessert to make ahead of time. You can prepare and bake the cheesecake, then refrigerate it overnight. Add the blueberry topping just before serving to ensure the freshest flavor.
While graham cracker crust is a classic choice, you can switch it up and use other cookie crusts like Oreo or shortbread if you prefer. Just crush the cookies, combine them with melted butter, and press the mixture into the pan as you would with the graham cracker crust.
Ensure all your ingredients are at room temperature before starting, especially the cream cheese and eggs. This helps achieve a smoother batter.
More Recipes
- Raspberry Cheesecake Bars
- Cheesecake Dip
- Beth’s Cheesecake
- Cheesecake Brownies
- Raspberry Cheesecake Bars
If you’ve tried this Blueberry Cheesecake recipe or any other recipe on Bless This Mess, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some pictures of it, share it with me on Instagram so I can repost on my stories.
Blueberry Cheesecake
Ingredients
For the cheesecake:
- ½ cup butter, salted or unsalted
- ¼ cup granulated sugar
- 1 ½ cups graham cracker crumbs
- 24 ounces cream cheese, softened (3, 8-ounce packages)
- 1 ½ cups granulated sugar
- 5 large eggs
- 1 teaspoon pure vanilla extract
- 3 tablespoons fresh lemon juice
- 2 tablespoons cornstarch
- 16 ounces sour cream
For the blueberry topping:
- 2-3 cups blueberries, fresh or frozen
- ¼ cup water
- 2 tablespoons fresh lemon juice
- 1 cup granulated sugar
- ¼ cup cornstarch
- ½ cup cold water
Instructions
- Preheat your oven to 350°F (175°C).
- For the crust, melt the butter in a small saucepan over low heat or in a microwave. In a mixing bowl, combine the melted butter, ¼ cup sugar, and graham cracker crumbs. Stir until the crumbs are well coated with the butter.
- Transfer the crumb mixture to a 10-inch springform pan. Using the bottom of a glass or measuring cup, press the crumbs into the bottom and halfway up the sides of the pan to form a crust. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, beat the cream cheese on medium speed until smooth and creamy, about 2 minutes.
- Gradually add the 1 ½ cups of sugar to the cream cheese, continue to beat until well combined and smooth.
- Scrape down the sides of the bowl with a spatula to ensure that everything is fully mixed.
- Add the eggs one at a time, beating well after each addition. Make sure to scrape down the bowl after adding each egg to ensure even mixing.
- Add the vanilla extract, lemon juice, cornstarch, and sour cream to the bowl. Mix on medium speed until the mixture is smooth and well combined.
- Pour the cream cheese mixture into the prepared graham cracker crust. Smooth the top with a spatula.
- Bake the cheesecake in the preheated oven for 1 hour, or until the center is set and the top is lightly browned.
- Remove the cheesecake from the oven and let it cool completely on a wire rack.
- While the cheesecake is cooling, prepare the blueberry topping. Combine the blueberries, ¼ cup of water, lemon juice, and 1 cup of sugar in a 2-quart saucepan.
- Heat the blueberry mixture over medium-high heat until it comes to a boil.
- In a separate bowl, mix together the cornstarch and ½ cup of cold water until smooth.
- Gradually stir the cornstarch mixture into the boiling blueberry mixture. Continue to cook and stir until the blueberry topping is thickened, about 2 minutes.
- Remove the blueberry topping from heat and let it cool.
- Once both the cheesecake and blueberry topping are cooled, pour the topping over the cheesecake. Use a spatula to spread it evenly.
- Cover the cheesecake with plastic wrap and refrigerate it overnight before serving.
Notes
- Ensure all your ingredients are at room temperature before starting, especially the cream cheese and eggs. This helps achieve a smoother batter.
- When baking, you may choose to use a water bath method to prevent cracking and achieve a more evenly baked cheesecake. To do this, wrap the springform pan in foil and place it in a larger baking dish filled with about an inch of hot water. I have found that I don’t mind a little crack in my cheesecake and I often don’t do this step just to simplify.
- The cheesecake will keep for about one week in the refrigerator or can be frozen for up to 2 months.
- To freeze, cool the cheesecake completely before wrapping it tightly in aluminum foil and placing it in a freezer-safe container. To defrost, leave it in the refrigerator overnight.
Nutrition
So there you have it, folks—an ode to the divine blueberry cheesecake. It’s creamy, tangy goodness, coupled with bursts of juicy blueberries, will transport you to dessert paradise with every bite. So, go ahead, treat yourself to a slice (or two!) and let this indulgent delight become the highlight of your day.
