Creamy Blueberry Cheesecake Recipe

Introduction

This creamy blueberry cheesecake is a delightful dessert featuring a smooth, tangy filling bursting with fresh blueberries atop a buttery graham cracker crust. Perfect for any occasion, it combines classic flavors with a luscious blueberry sauce for an irresistible finish.

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 (for filling)
• ½ cup water
• 1 tablespoon cornstarch (for blueberry sauce)
• 2 cups fresh or frozen blueberries (plus extra for decoration)
• ½ cup granulated sugar (for blueberry sauce)
• 1 tablespoon lemon juice

Instructions

1. Step 1: Preheat the oven to 350°F and place a roasting pan or large pan in the lower oven rack for a water bath. Fill this pan with hot water until it reaches about 2 inches deep around the cheesecake pan.
2. Step 2: Crush the graham crackers finely using a food processor or by placing them in a bag and smashing with a rolling pin. In a small bowl, mix the crumbs with sugar and melted butter.
3. Step 3: Press the crumb mixture evenly into the bottom and up the sides of a springform pan using the back of a spoon or glass. Bake the crust for 10 minutes, then let it cool.
4. Step 4: Wrap the springform pan in an oven bag or heavy-duty foil to prevent leaks when placed in the water bath.
5. Step 5: In a mixing bowl, beat the cream cheese and Greek yogurt until smooth. Add sugar, cornstarch, vanilla, and lemon zest, mixing on low speed and scraping the bowl’s sides until evenly combined.
6. Step 6: Beat in the eggs one at a time, just until blended. Gently fold in 2 cups of blueberries. Pour the batter into the prepared crust.
7. Step 7: Place the wrapped pan in the hot water bath pan and bake for 50 to 60 minutes. Check at 50 minutes; the cheesecake should be set on the edges but still slightly jiggle in the center.
8. Step 8: When done, turn the oven off and leave the cheesecake inside for another hour as it slowly cools, preventing cracks. Do not open the oven during this time.
9. Step 9: Remove the cheesecake from the oven, peel away the lining, and chill in the refrigerator for at least 5 hours or preferably overnight.
10. Step 10: For the blueberry sauce, mix water and cornstarch in a small bowl to form a slurry. In a saucepan, combine blueberries, sugar, and lemon juice. Cook over medium heat, stirring until blueberries soften and release their juice without breaking apart.
11. Step 11: Strain the juice through a sieve back into the pan, whisk in the cornstarch slurry, and cook for about 3 minutes until thickened. Let cool slightly, then pour over the cooked blueberries and gently stir.
12. Step 12: Spread the blueberry sauce evenly over the chilled cheesecake. Garnish with fresh blueberries or whipped cream if desired.
13. Step 13: Slice, serve, and enjoy your creamy blueberry cheesecake!

Tips & Variations

• Use fresh blueberries for the best texture in the sauce, but frozen will work well if fresh are not available—just thaw and drain before using.
• For an extra tangy flavor, substitute the plain Greek yogurt with sour cream.
• Add a pinch of cinnamon or nutmeg to the crust for a warm spice note.
• Ensure all dairy ingredients are at room temperature to avoid lumps in the batter.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. Keep the blueberry sauce separate if possible to preserve its texture. Reheat sauce gently on the stovetop if needed before topping served slices. For longer storage, wrap tightly and freeze for up to 1 month; thaw overnight in the fridge before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, frozen blueberries can be used in both the filling and sauce. Thaw and drain them to prevent excess moisture that could affect the texture of the cheesecake.

Why do I need to bake the cheesecake in a water bath?

The water bath helps the cheesecake bake evenly and gently by providing moisture and heat around the pan, which prevents cracking and ensures a creamy, smooth texture.