Blueberry Cheesecake Recipe- Homemade cheesecake that’s been blended with delicious blueberry sauce. All on my go-to buttery graham cracker crust. This spectacular swirl cheesecake should come with a warning label. It really does. The cheesecake is so creamy, the graham cracker crust is so buttery, and the blueberry swirls are so swirly. You won’t be able to stop at just one sliver. This cheesecake recipe may simply be made using frozen blueberries, making it a delicious treat that can be enjoyed all year. A Buttery graham cracker crust, a creamy cheesecake center, and a tangy blueberry swirl from the base of this dessert. This dessert is amazing! I prepared this wonderful recipe for Thanksgiving last year, but because it hasn’t been pie or blueberry season, I decided to share it with you now! But believe me, I’ve been waiting with bated breath. This cheesecake is ideal for a summer.
No Bake Blueberry Cheesecake Recipe:
I understand how appealing the idea of a quick and easy no-bake cheesecake recipe can seem at times. A baked cheesecake, on the other hand, is the way to go if you want to make cheesecake the way it’s meant to be, with a filling that’s somehow airy yet creamy at the same time, rich but not so dense that it adheres to the roof of your mouth. Add blueberry bursts throughout the lemony cheesecake filling, then OMG that amazing glistening blueberry topping…. It’s enough to make a grown guy cry.
- For a buttery and crispy graham cracker crust, combine graham cracker crumbs, butter, and granulated sugar.
- blueberries, sugar, lemon juice, cornstarch, and water — for a thick, delicious blueberry sauce
- cream cheese – since a cheesecake always requires cream cheese.
- To keep the cheesecake sweet, use granulated white sugar.
- Sour cream – to give the cheesecake a tangy flavor
- Vanilla extract — to give a touch of sweetness and to bring out the taste
- eggs – to keep the cheesecake together.
How To Make Blueberry Cheesecake Recipe?
Begin by preheating the oven to 350°F so that you can bake your graham cracker crust. Combine the graham cracker crumbs, butter, and sugar until they form a sandy consistency. Then, using your fingers, push it into the bottom and up the sides of a 9-inch springform pan. Bake for 10 minutes, or until the crust is gently brown, and then set aside to cool while you prepare the cheesecake filling and sauce.
The Blueberry Cheesecake Crust:
- To begin, prepare the crust. This time, I decided with a traditional graham cracker crust and it was delicious. Combine the graham cracker crumbs, sugar for sweetness, and a small amount of butter to keep it all together
- Then press it into the pan. It bakes for around 8 minutes and is then ready to serve.
The Blueberry Cheesecake Filing:
- In a large mixing bowl, combine room temperature cream cheese and yoghurt with a balloon whisk until smooth. It’s important to note that I stated MIX rather than whisk – don’t aerate the mixture and stop mixing once it’s blended and smooth. When you add air to your cheesecake filling, it will break during baking and chilling.
- Add the caster/superfine sugar, cornstarch, and lemon zest to the cream cheese mixture. Mix until smooth and blended. One at a time, add the room temperature eggs, mixing thoroughly after each addition until incorporated.
- Mix in the vanilla bean paste (or vanilla essence) and lemon juice.
- The cheesecake batter should not be too runny – you should be able to see mixing streaks in the filling, and when you scoop out a dollop and drop it back into the mixture, it should not level off and vanish back into the rest of the filling. This texture/consistency indicates that you have not over-mixed your batter (which reduces the likelihood of cracking) and that the blueberries will not sink while baking.
- Fold in the blueberries (making sure they’re fully dry) until equally distributed.
- Smooth the blueberry cheesecake filling onto the somewhat chilled cheesecake foundation, then bake!
The Blueberry Cheesecake Sauce:
- Blueberries (fresh or frozen) are combined with a little sugar in a small sauce pan to make the blueberry sauce. To thicken the sauce, add a cornstarch slurry (cornstarch, water, and lemon juice).
- Blueberries, mashed Squeeze off the liquids and continue to whisk everything together until the mixture thickens. Separate the sauce with a fine mesh strainer to remove the skins that will be used in the cheesecake swirl. To swirl the blueberry sauce into the cheesecake, use about 1/4 cup.
- Add the remaining blueberries and the remainder of the liquid to the smashed blueberries, and set aside some to serve on top of the baked cheesecake.
Tips And Tricks:
- Bring your eggs and cream cheese to room temperature.
In a water bath, bake your cheesecake. Place your cheesecake on a large roasting pan or baking sheet with water-tight sides. Wrap your cheesecake springform pan in foil to keep it from becoming damp.
- When baking your cheesecake, try not to open the oven door. You don’t want to create a rapid temperature decrease.
- Make sure not to overbake your cheesecake! When it’s finished, it’ll have a few of shaky inches in the middle.
- Allow the cheesecake to cool gradually. First, place the oven in the oven with the temperature turned off and the oven cracked. Then let it on the counter for approximately an hour before putting it in the fridge to chill for 4 hours to overnight.
- Finally, if your cheesecake still cracks a bit – mine did a little – top it with plenty of additional blueberry sauce and whipped cream!
Why Is Cheesecake Cooled In The Oven?
The cake is baked to cool for two reasons:
- If you cook the cake all the way through in the oven, it puffs up excessively, resulting in surface fractures; and
- To keep the cheesecake moist on the interior. The oven is switched off before the cake is finished cooking, and the cake is finished cooking in the turned off oven. The steady reduction in temperature produces an atmosphere in which the cheesecake cooks but does not overcook.
Is a Water Bath Really Necessary While Baking a Cheesecake?
- NO!!! I know that utilizing a water bath in cheesecake baking is common, but I’m not a fan for two reasons. To begin with, it’s finicky, and playing around with boiling hot water isn’t enjoyable. And if you’ve been around here before, you’ll know I’m a big fan of no-fuss baking.
- Second, I dislike the texture of cheesecakes made in a water bath. This is purely subjective, but I find it far too smooth — almost like eating a mouthful of straight-up cream cheese.
Can You Substitute Different Berries?
Yes!! Instead of blueberries, you may use blackberries or raspberries. I don’t advocate using strawberries since they’re very watery (and they might release too much moisture during baking, making your cheesecake filling much too runny).
What Is The Shelf Life Of Blueberry Cheesecake?
The cheesecake stays nicely in the fridge for approximately 5 days in a tight container or covered in cling film. But, let’s face it, it never lasts that long.
That’s all there is to it, friends! An amazingly simple and completely dependable recipe for a quick blueberry cheesecake that’s sure to wow and that you’ll want to make over and over (and over).
MORE DELICIOIUS RECIPES HERE:
- Biscuit Base Cheesecake:
- 200g Graham Cracker squares or equivalent simple biscuit
- 120g melted unsalted butter
- Filling For Cheesecake:
- 500g softened cream cheese
- 2 tablespoons plain/all-purpose flour
- 1 tsp vanilla extract
- a half-cup sour cream (full fat, sub yogurt)
- 3/2 cups caster sugar (superfine sugar)
- 1 lemon's zest (can skip)
- 3 eggs at room temperature
- 250g Blueberries
- Cheesecake With Blueberry Topping:
- 375g blueberries
- 2 tablespoons lemon juice (or water)
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 1/2 teaspoon cornstarch
- 2 tablespoons water
Preheat the oven to 160°C/320°F (fan 140°C). Place a shelf in the center of the oven.
Inverted base line: Purchase a 20cm/8" springform cake tin. Note 4: Turn the base over down, butter lightly, and press on a square piece of parchment/baking paper.
Line the sides of the pan with butter and parchment paper.
Biscuit Base Cheesecake:
Break up the biscuits with your hands and throw them in a food processor.
Blitz until the mixture resembles fine crumbs. Add the butter and blitz quickly until it is distributed and resembles wet sand.
Pour the batter into the prepared cake pan. Spread it evenly over the base and up the walls using a spatula.
Press the crumbs up the wall almost to the top of the sides, and flatten the base using anything with a flat base and vertical edges (I use a measuring cup).
Cream cheese: Using a stand mixer (with paddle attachment) or a handheld beater, beat the cream cheese for no more than 20 seconds on speed 4. (If you aerate the cheesecake filling too much, it will break when it bakes.)
Add flour and mix for 5 seconds on speed 4 until barely combined.
Mix in the vanilla, sour cream, sugar, and lemon zest. Mix until just mixed (10 sec max, speed 4).
Add the eggs one at a time, beating for 5 seconds on speed 4 between each. After the last egg, continue to beat until the batter is smooth, but stop immediately once smooth.
Blueberries: Using a rubber spatula, fold in the blueberries. Pour into the prepared pie crust.
70 minutes in the oven The top should be somewhat puffy, a light golden brown color, not cracked, and nearly completely flat. When you gently shake the pan, it should wobble slightly.
Cool: Cool the cake in the oven for about 2 hours with the door open, about 20 cm / 8", then refrigerate for 4 hours+ in the pan or overnight. The cake will sink, and the top should be flat.
Remove the edges of the springform pan. To remove the cheesecake from the cake pan base, use overhang paper. Then lift the cheesecake from the parchment paper.
Cheesecake With Blueberry Sauce:
In a saucepan, combine 1 cup blueberries , vanilla, sugar, and lemon juice. Stir in the other ingredients and bring to a simmer over medium heat. Simmer for 7 minutes, or until the blueberries have broken down.
Stir in corn flour and water - it will thicken rapidly.
Mix in the remaining blueberries. Remove from the heat after the sauce has reached a syrupy consistency and set aside to cool. As it cools, it will thicken.
Stir once the mixture has cooled. To get the correct "oozing" consistency, add 1/2 teaspoon of water at a time- be cautious not to make it runny!
Spoon sauce over cheesecake until fully coated - you'll have about 1/2 cup sauce left over for touch-ups. Refrigerate for at least 2 hours.
Cut and serve!
Preparation / Storage:
Cake is best enjoyed within 4 days; beyond that, I feel that it becomes thicker but still delicious; most people won't notice a difference! Ideal for capping off the day or the day before. The top does begin to "sweat" after 2 to 3 days, but it is not really visible.
Nutrition InformationYield 12 Serving Size 1
Amount Per Serving Calories 564Total Fat 31gSaturated Fat 17gTrans Fat 0gUnsaturated Fat 12gCholesterol 122mgSodium 335mgCarbohydrates 66gFiber 2gSugar 47gProtein 7g