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Creamy Blueberry Cheesecake Recipe

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★★★★★

4.7 from 58 reviews

This creamy blueberry cheesecake features a crisp graham cracker crust, a smooth and tangy cream cheese filling with bursts of fresh blueberries, and a luscious homemade blueberry sauce topping. Baked in a water bath to ensure a perfectly smooth texture without cracks, this classic dessert is ideal for special occasions or anytime you crave a rich, fruity treat.

Ingredients

Scale

Crust

  • 2 cups finely crushed graham crackers
  • 3 tablespoons granulated sugar
  • 5 tablespoons unsalted butter, melted

Cheesecake Filling

  • 24 oz cream cheese (3 blocks), softened
  • 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

Blueberry Sauce

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

Instructions

  1. Prepare Crust: Preheat the oven to 350°F (175°C). Place a roasting pan or large pan on the lower rack of the oven to create a hot water bath later. Pulse the graham crackers in a food processor until finely crushed or crush them in a plastic bag with a rolling pin. Mix the crumbs with sugar and melted butter until evenly combined. Press the mixture firmly into the bottom and up the sides of a springform pan using the back of a spoon or glass to form an even crust layer.
  2. Bake Crust: Bake the crust in the preheated oven for 10 minutes. Once baked, allow it to cool. Then, place the springform pan inside an oven bag or wrap in heavy-duty aluminum foil to prevent water leaks during the water bath baking.
  3. Make Cheesecake Filling: In a mixing bowl, beat cream cheese and Greek yogurt together until smooth and creamy. Add sugar, cornstarch, lemon zest, and vanilla extract, mixing on low speed until fully incorporated, scraping down the bowl sides as needed. Beat in eggs one at a time just until blended, then gently fold in the blueberries to distribute evenly into the batter.
  4. Prepare Water Bath and Bake Cheesecake: Pour the cheesecake filling into the prepared crust. Place the wrapped springform pan in the roasting pan on the lower rack. Carefully add hot water to the roasting pan until it reaches about 2 inches up the side of the springform pan to create a water bath, ensuring gentle, even baking. Bake at 350°F for 50 to 60 minutes, beginning to check at 50 minutes. The cheesecake is done when the edges are set but the center jiggles slightly when gently shaken.
  5. Cool Cheesecake Slowly: Turn off the oven but leave the cheesecake inside for one hour, allowing it to cool gradually and preventing cracks. Do not open the oven during this time.
  6. Chill Cheesecake: Remove the cheesecake from the oven and carefully unwrap the springform pan. Chill the cheesecake in the refrigerator for at least 5 hours or preferably overnight to set completely. Before serving, run a knife around the edges to loosen the cake from the pan.
  7. Prepare Blueberry Sauce: In a small bowl, mix water and cornstarch to form a slurry. In a saucepan, combine blueberries, sugar, and lemon juice. Cook over medium heat, stirring frequently, until the blueberries soften slightly and release their juices but do not mush. Strain the juices through a sieve back into the saucepan. Whisk in the cornstarch slurry and cook for about 3 minutes until the sauce thickens. Remove from heat, cool slightly, then mix the sauce with the reserved blueberries.
  8. Assemble and Serve: Pour the blueberry sauce evenly over the chilled cheesecake and gently spread with a spoon. Garnish with extra fresh blueberries or whipped cream if desired. Slice and enjoy your creamy blueberry cheesecake!

Notes

  • Use room temperature eggs and cream cheese for a smooth, lump-free cheesecake batter.
  • Wrapping the springform pan with an oven bag or foil prevents water from leaking into the cheesecake during baking.
  • Baking in a water bath helps prevent cracks and promotes even cooking.
  • Do not open the oven while the cheesecake cools inside to avoid sudden temperature changes which can cause cracking.
  • The blueberry sauce can be made in advance and stored in the refrigerator for up to 3 days.
  • For a gluten-free version, use gluten-free graham crackers.

Keywords: blueberry cheesecake, creamy cheesecake, baked cheesecake, blueberry sauce, graham cracker crust, dessert

Find it online: https://bitesizedbenny.com/creamy-blueberry-cheesecake-recipe/