Creamy Blueberry Cheesecake Recipe

Introduction

This creamy blueberry cheesecake is a delightful combination of smooth, tangy cream cheese and fresh blueberry sweetness. A buttery graham cracker crust provides the perfect base, while a homemade blueberry sauce adds a fresh, fruity finish. It’s an irresistible dessert that’s perfect for any occasion.

Ingredients

• 2 cups finely crushed graham crackers
• 3 tablespoons granulated sugar
• 5 tablespoons unsalted butter, melted
• 24 oz cream cheese (3 blocks)
• ½ cup full-fat plain Greek yogurt, room temperature
• ¾ cup granulated sugar
• 2 tablespoons cornstarch
• Zest of 1 lemon
• 1 teaspoon vanilla extract
• 3 large eggs, room temperature
• 2 cups fresh or frozen blueberries
• ½ cup water
• 1 tablespoon cornstarch
• 2 cups fresh or frozen blueberries (plus extra fresh blueberries to decorate)
• ½ cup granulated sugar
• 1 tablespoon lemon juice

Instructions

1. Step 1: Preheat the oven to 350°F. Place a roasting pan or large pan in the lower section of the oven to prepare a hot water bath.
2. Step 2: Fill the pan with hot water so it reaches about 2 inches high around the cheesecake pan.
3. Step 3: Crush the graham crackers into fine crumbs using a food processor or by smashing them in a plastic bag.
4. Step 4: In a small bowl, combine the graham cracker crumbs, 3 tablespoons sugar, and melted butter. Press this mixture evenly into the bottom and sides of a springform pan.
5. Step 5: Bake the crust for 10 minutes. After cooling slightly, place the springform pan inside an oven bag or wrap it tightly with heavy-duty foil to prevent water from leaking in during the water bath.
6. Step 6: In a mixing bowl, blend together cream cheese and Greek yogurt until smooth.
7. Step 7: Add ¾ cup sugar, 2 tablespoons cornstarch, vanilla extract, and lemon zest. Mix on low speed until smooth, scraping the sides as needed.
8. Step 8: Beat in the eggs one at a time just until blended. Gently fold in 2 cups blueberries.
9. Step 9: Pour the cheesecake batter into the prepared crust in the springform pan.
10. Step 10: Place the wrapped cheesecake pan in the water bath pan in the oven, ensuring the water reaches about 2 inches up the side of the pan.
11. Step 11: Bake for 50 to 60 minutes, checking at 50 minutes. The cheesecake is done when the edges are set but the center still jiggles slightly.
12. Step 12: Turn off the oven and leave the cheesecake inside for an hour without opening the door, allowing it to cool slowly and prevent cracking.
13. Step 13: Remove the cheesecake from the oven and carefully remove the foil or oven bag. Refrigerate for at least 5 hours or overnight to chill thoroughly.
14. Step 14: For the blueberry sauce, stir water and 1 tablespoon cornstarch together in a small bowl and set aside.
15. Step 15: In a saucepan, combine 2 cups blueberries, ½ cup sugar, and lemon juice. Cook over medium heat, stirring frequently, until the berries soften and release juice but do not break apart.
16. Step 16: Strain the cooked berries to separate the juice. Return the juice to the saucepan, whisk in the cornstarch slurry, and cook until thickened, about 3 minutes. Let cool slightly.
17. Step 17: Pour the thickened juice over the reserved blueberries and gently mix to combine.
18. Step 18: Spread the blueberry sauce evenly over the chilled cheesecake. Garnish with extra fresh blueberries or whipped cream if desired.
19. Step 19: Slice, serve, and enjoy your creamy blueberry cheesecake!

Tips & Variations

• Use fresh blueberries for the best flavor, but frozen blueberries work great too—thaw and drain them before folding into the batter.
• To prevent cracking, avoid overbaking and allow the cheesecake to cool gradually in the oven with the door closed.
• Substitute lemon zest with orange zest for a different citrus twist.
• For a richer crust, add a tablespoon of finely chopped nuts to the graham cracker mixture.

Storage

Store the cheesecake covered in the refrigerator for up to 5 days. Keep the blueberry sauce separate until ready to serve if you prefer a fresher topping. To reheat, bring slices to room temperature for about 15 minutes before serving; avoid microwaving to maintain texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake in advance?

Yes, this cheesecake can be made a day or two ahead. In fact, chilling it overnight helps the flavors develop and the texture to set perfectly.

Can I use frozen blueberries in the cheesecake and sauce?

Absolutely. Frozen blueberries work well; just thaw and drain any excess liquid before adding them to the batter. For the sauce, frozen berries can be used directly.