Tasty Blueberry Cheesecake

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Here is my tried-and-true blueberry cheesecake recipe, with a perfectly crisp graham cracker crust, a smooth cream cheese filling, and fresh blueberries that create a naturally sweet topping.

This cheesecake has become our go-to dessert for summer gatherings. I often make an extra one to keep in the fridge because it disappears so quickly. There’s something special about having a slice of cheesecake with your morning coffee, don’t you think?

What Kind of Cream Cheese Should I Use?

For cheesecake, full-fat block cream cheese is the only way to go – skip the spreadable kinds that come in tubs since they contain additives that can affect your cake’s texture. Philadelphia is the go-to brand for most bakers, but any block-style cream cheese will work as long as it’s full-fat (avoid light or reduced-fat versions). Make sure your cream cheese is completely softened to room temperature before you start – this usually takes about an hour on the counter and is crucial for achieving that smooth, lump-free batter. If you’re in a pinch and need to soften it quickly, cut the blocks into cubes to speed up the process.

Options for Substitutions

Need to make some swaps? Here are some helpful substitutions for this cheesecake recipe:

• Graham crackers: You can swap graham crackers with digestive biscuits, vanilla wafers, or even Oreos (with cream removed). Just make sure to use the same weight measurement.
• Cream cheese: For the cream cheese, stick to full-fat block-style cream cheese – this isn’t the place for light versions or spreadable cream cheese as they can affect the texture and stability of your cheesecake.
• Sour cream: You can replace sour cream with plain full-fat Greek yogurt in the same amount. The taste will be slightly different but still good!
• Fresh blueberries: If fresh blueberries aren’t available, frozen ones work well too. Just don’t thaw them before adding to the filling. For the topping, thaw and drain them first to avoid excess liquid.
• Cornflour: You can use arrowroot powder or potato starch instead of cornflour for thickening the topping. Use the same amount.
• Vanilla essence: Feel free to use vanilla extract, vanilla bean paste, or even the seeds from one vanilla pod for a more intense flavor.

Watch Out for These Mistakes While Baking

The biggest challenge when making cheesecake is preventing cracks, which often happen when your ingredients aren’t at room temperature – make sure to take your cream cheese, eggs, and sour cream out of the fridge at least 2 hours before starting. Another common mistake is overmixing the batter after adding the eggs, which incorporates too much air and can lead to cracks and falling – mix just until the ingredients are combined, no more. The water bath is crucial for even baking, but many bakers skip the crucial step of wrapping their springform pan in multiple layers of heavy-duty foil to prevent water seepage, which leads to a soggy crust. For the smoothest texture, avoid opening the oven door during baking, and when it’s done, turn off the oven and let the cheesecake cool gradually inside for an hour before moving it to room temperature – rushing this process can cause the dreaded crack in the middle.

What to Serve With Blueberry Cheesecake?

This rich and creamy cheesecake pairs wonderfully with a few simple accompaniments that won’t overshadow its lovely blueberry flavor. A dollop of fresh whipped cream on the side adds a light, airy contrast to the dense cheesecake, while a scoop of vanilla ice cream makes it even more indulgent. For a morning or afternoon tea setting, serve it with a hot cup of coffee or Earl Grey tea – the slight bitterness of these drinks helps balance out the sweetness of the dessert. If you want to add an extra fruity touch, a few fresh berries scattered on the plate make for a nice presentation and give a burst of fresh flavor.

Storage Instructions

Keep Fresh: This blueberry cheesecake stays good in the fridge for up to 5 days when stored in an airtight container. The flavor actually gets better after a day or two as the blueberry topping has time to really sink in! Just make sure to cover it well to prevent it from absorbing any fridge odors.

Freeze: You can freeze this cheesecake for up to 3 months! First, let it cool completely, then wrap it tightly in plastic wrap and aluminum foil. I like to freeze it without the blueberry topping and add fresh topping after thawing – this keeps the texture perfect.

Thaw & Serve: When you’re ready to enjoy your frozen cheesecake, move it to the fridge and let it thaw overnight. If you’ve frozen individual slices, they’ll thaw in about 4-6 hours. Once thawed, the texture will be just like freshly made cheesecake!

Preparation Time	30-60 minutes
Cooking Time	75-90 minutes
Total Time	105-150 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2200-2400
• Protein: 30-40 g
• Fat: 130-150 g
• Carbohydrates: 250-270 g

Ingredients

• 1 1/2 cups crushed graham crackers (180g)
• 5 tablespoons melted unsalted butter (70g)
• 2 tablespoons white sugar
• 2 blocks cream cheese at room temperature (8 ounces/227g each)
• 3/4 cup white sugar (150g)
• 1/2 cup sour cream (120g)
• 3 large eggs at room temperature
• 2 tablespoons plain flour
• 1 1/2 teaspoons vanilla essence
• 1 cup fresh blueberries (155g)
• 2 cups fresh blueberries, divided (300g)
• 1/2 cup white sugar (100g)
• 2 tablespoons freshly squeezed lemon juice
• 2 tablespoons water
• 2 teaspoons cornflour

Step 1: Prepare the Crust

Lightly spray the inside of a 9-inch springform pan with baking spray.

In a medium bowl, mix together the graham cracker crumbs, melted butter, and sugar.

Push this mixture into the bottom and about 2 inches up the sides of the prepared pan to form the crust.

Refrigerate the crust while you prepare the filling, ensuring it chills for at least 30 minutes.

Step 2: Make the Cheesecake Filling

Preheat your oven to 325°F.

Use a stand mixer fitted with a paddle attachment to beat the cream cheese and sugar on medium-high speed until smooth and fluffy, about 2 to 3 minutes.

Add the sour cream and beat on medium speed until combined, about 1 minute.

Add the eggs one at a time, beating well after each addition.

Remember to stop and scrape down the sides of the bowl a few times during mixing.

Lastly, mix in the flour and vanilla until the batter is smooth, about 1 minute.

Step 3: Incorporate Blueberries and Pour Batter

Gently fold in the blueberries into the batter.

Pour the batter into the chilled crust, spreading the top into an even layer.

Step 4: Prepare for Baking

Place a large ovenproof casserole dish on the lowest oven rack.

Fill this dish with boiling water to create a humid environment in the oven.

Position the cheesecake on the middle rack above the water-filled dish.

This steam bath will help the cheesecake bake evenly.

Step 5: Bake the Cheesecake

Bake the cheesecake for 1 hour and 15 minutes or until the filling is set, starting to pull away from the sides, with the center still wobbly when gently shaken.

If the top begins to brown excessively, tent it with foil.

After baking, let it cool on a wire rack for about 1 hour.

Then, refrigerate the cheesecake, uncovered, for at least 4 hours and up to 24 hours to fully set.

Step 6: Prepare Blueberry Sauce

In a small saucepan, simmer 1 1/2 cups of blueberries with sugar and lemon juice over medium heat, stirring often until the blueberries break down and the sauce becomes syrupy, about 8 minutes.

In a small bowl, whisk together water and cornstarch.

Stir this slurry into the pan along with the remaining 1/2 cup of blueberries, cooking and stirring constantly until the mixture thickens, about 2 minutes.

Remove from heat and allow the sauce to cool to room temperature, approximately 30 minutes.

Step 7: Serve the Cheesecake

Once the cheesecake is thoroughly chilled and the blueberry sauce has cooled, spoon the sauce over the cheesecake before slicing and serving.

Enjoy the creamy and fruity delight!