Blueberry Cheesecake Recipe

By Muhammad Faizan

Blueberry Cheesecake Recipe

Description

This decadent blueberry cheesecake features a buttery graham cracker crust, a smooth cream cheese filling, and a glossy blueberry topping. It’s a perfect dessert for gatherings, holidays, or when you simply crave something sweet and creamy.

Ingredients

Crust:

  • 1 ½ cups graham cracker crumbs

  • ¼ cup granulated sugar

  • ½ cup unsalted butter, melted

Cheesecake Filling:

  • 24 oz (3 packages) cream cheese, softened

  • 1 cup granulated sugar

  • 3 large eggs

  • 1 cup sour cream

  • 1 tsp vanilla extract

  • 2 tbsp all-purpose flour (optional for structure)

Blueberry Topping:

  • 2 cups fresh or frozen blueberries

  • ½ cup granulated sugar

  • 2 tbsp cornstarch

  • ½ cup water

  • 1 tbsp lemon juice

  • ½ tsp vanilla extract

Instructions

Step 1: Prepare the Crust

  1. Preheat oven to 325°F (160°C).

  2. Mix graham cracker crumbs, sugar, and melted butter until combined.

  3. Press the mixture firmly into the bottom of a 9-inch springform pan (or 9×13 glass dish as shown).

  4. Bake for 10 minutes, then let cool while preparing the filling.

Step 2: Make the Cheesecake Filling

  1. In a large bowl, beat cream cheese until smooth and fluffy.

  2. Add sugar and mix well.

  3. Beat in eggs one at a time.

  4. Mix in sour cream, vanilla, and flour (if using).

  5. Pour over cooled crust and smooth the top.

Step 3: Bake

  1. Bake for 50–60 minutes or until the center is just set (slightly jiggly).

  2. Turn off oven, open the door slightly, and let it cool for 1 hour.

  3. Chill for at least 4 hours or overnight.

Step 4: Make the Blueberry Topping

  1. In a saucepan, combine sugar, cornstarch, and water. Stir until smooth.

  2. Add blueberries and bring to a simmer over medium heat.

  3. Stir until thickened (about 5–8 minutes).

  4. Remove from heat, add lemon juice and vanilla. Let cool.

  5. Spoon over chilled cheesecake.

Servings

  • 12 servings

Nutritional Info (per serving, approximate)

  • Calories: 380

  • Carbohydrates: 35g

  • Protein: 6g

  • Fat: 24g

  • Saturated Fat: 14g

  • Sugar: 28g

  • Fiber: 1g

  • Sodium: 210mg

Tips

  • ✅ Use room temperature cream cheese for a smooth, lump-free batter.

  • ✅ Don’t overmix once eggs are added to prevent cracks.

  • ✅ Use a water bath for extra creamy texture (wrap pan in foil and bake in a larger pan with hot water).

  • ✅ Chill thoroughly before slicing for clean cuts.

  • ✅ You can swap blueberries for strawberries, raspberries, or cherries.

Benefits

  • 🫐 Antioxidant-rich: Blueberries are loaded with vitamins and antioxidants.

  • 💪 Protein-packed: Cream cheese provides protein and calcium.

  • 😋 Mood booster: Sweet, creamy desserts can elevate serotonin levels for a comfort treat.

Q&A

Q1: Can I use frozen blueberries?
Yes! No need to thaw — just cook a little longer for the topping.

Q2: How long will it keep?
Up to 5 days in the fridge, tightly covered.

Q3: Can I freeze it?
Absolutely! Freeze (without topping) for up to 2 months, thaw in the fridge overnight.

Q4: Can I make it lighter?
Use low-fat cream cheese and Greek yogurt instead of sour cream.

Q5: What can I serve with it?
Perfect with whipped cream, coffee, or lemon zest for a tangy contrast.

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