Blueberry Cheesecake makes for a festive dessert that is fruity and rich at the same time. Enjoy it anytime at home with this easy recipe!
Blueberry Cheesecake is my go-to dessert whenever I go to Starbucks. The creamy texture is simply heavenly.
It is both fruity and creamy making it well-balanced. I also like the big chunks of blueberries in each bite of the filling.
This recipe I learned to make it myself at home for my sudden cravings. I admit that it is not as easy as I hoped for in the beginning.
But as I made it repeatedly, I honed my cheesecake-making skills. And this recipe is quite forgiving. It uses only basic ingredients, and the steps are simple, yet the outcome rivals my favorite Starbucks version.
The worst part about it is waiting for it to set and cool since I am too eager to taste it. It does not help at all that the kitchen smells amazing as it cooks in the oven. Simply irresistible, isn’t it?
How do you make blueberry cheesecake from scratch?
- Prepare for baking: Preheat the oven while you prepare the other ingredients.
- Make the crust: Using the food processor, turn the graham crackers into fine crumbs. Then, mix in the butter. Pour the mixture at the bottom of the pan and press it to form a layer of crust.
- Prepare the filling: Cream the cream cheese using a mixer until smooth. Then, mix in the flour and the rest of the filling ingredients until fully blended. Add in the egg one at a time just until incorporated. Do not overmix. Fold in the blueberries.
- Bake: After preparing the mixture, pour it on top of the crust. Pop it in the oven for about 70 minutes until the top is golden brown.
- Cool: Cool it in the oven while leaving the door slightly open for a couple of hours. Then, refrigerate it before serving.
- Prepare the sauce: In a small saucepan, put in the berries, vanilla extract, and sugar. Over low heat let the mixture simmer. Add in a slurry to thicken into a syrupy consistency. Then, let it cool.
- Serve: Once cold and set, remove the dessert from the pan and pour the sauce on top. Then, serve and enjoy!
How do I keep my cheesecake from cracking?
The good news is that you can always cover any cracks with the sauce. But if you really want your cheesecake to be perfectly smooth, following these pointers can help:
- Do not overbake. If you bake it for too long, then, it may dry out and crack. The center must be jiggly as it finishes in the oven.
- When making the filling, do not overmix.
- Let it cool slowly so that it has time to contract without cracking.
What happens if you over mix cheesecake?
Overmixing incorporates air into the mixture that expands as you bake it. Afterward, the cheesecake collapses.
How to Store Blueberry Cheesecake
Refrigerate it for up to a week. Just store it in an airtight container. Alternatively, you can freeze it covered in foil for 2 to 3 months.
- Alternatively, you can seal in broken crackers in a zip lock bag and roll a rolling pin over the bag until you are satisfied with the crumbs.
- Remember that your oven may be hotter or cooler than my oven. It is always better to use an oven thermometer for a more accurate measurement.
- You can also use a water bath to ensure even cooking. It even helps prevent cracking.
FOR THE CRUST:
- 1 Box Honey Made Graham Crackers
- 10 tablespoons unsalted butter melted
FOR THE FILLING:
- 3 ½ cups fresh blueberries
- 2 tablespoons white granulated sugar
- 1 teaspoon vanilla
- ½ cup sour cream
- 1 ½ cups white granulated sugar
- 3 eggs at room temperature
- 1 cup fresh blueberries
- ½ cup white granulated sugar
- ½ teaspoon vanilla
- 1 ½ teaspoons cornstarch
- 2 tablespoons water
- Preheat the oven at 320 F.
- Place the oven rack in the middle.
- Prepare a 9 inch springform pan.
PREPARING THE CRUST:
- Break Graham crackers by hand, put it in the food processor. If you don’t have a processor, put the crackers into a large ziploc and, using a rolling pin, crush the crackers until fine.
- Add in the melted butter, and using a spoon, mix together until ground crackers will look like wet sand.
- Pour the graham cracker mixture into the springform pan and using a cup, or spatula, spread graham cracker mixture into the bottom of the pan and to the walls. Set aside.
PREPARING THE CREAM CHEESE FILLING:
- CREAM CHEESE: Put cream cheese into a medium sized bowl and beat cream cheese until smooth. Beat it at high speed for 1 minute.
- Add flour and beat on high speed until incorporated.
- Add vanilla,sour cream and sugar and beat on high until just incorporated.
- EGGS : Add egg one at a time, then mix.
- BLUEBERRIES: Stir in fresh blueberries and gently mix using a spatula. Pour into the prepared crust.
- BAKE: Bake for 70 minutes. And remove from the oven. The top should have a golden brown spot on top.
- COOL: Leaving the oven open, cool the Blueberry Cheesecake for about 2 hours and refrigerate for 4 hours, or overnight.
- RELEASE: Release the cheesecake from the pan and pour the Blueberry sauce on top.
PREPARING THE BLUEBERRY SAUCE:
- Place ½ cup of strawberry, vanilla extract, sugar into a small saucepan.
- Low heat : Stir and bring to a simmer until blueberries break down.
- Mix cornstarch and water and stir until the blueberry mixture thickens.
- Add remaining ½ of the blueberries. The blueberry should look syrupy and turn off heat.
- Let the mixture cool down and pour on top of the Blueberry Cheesecake.
- Refrigerate before serving.