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Blueberry Cheesecake

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A silky, creamy Blueberry Cheesecake with a rich filling and a glossy blueberry swirl, perfect for special occasions.

Ingredients

Scale
  • 2 teaspoons cornstarch
  • 1 teaspoon fresh lemon juice
  • 1 tablespoon warm water
  • 2 cups fresh or frozen blueberries
  • 2 tablespoons granulated sugar
  • 1 and 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 5 tablespoons unsalted butter, melted
  • 24 ounces full-fat cream cheese, at room temperature
  • 1 cup granulated sugar
  • 1 cup full-fat sour cream
  • 2 teaspoons pure vanilla extract
  • 3 large eggs, at room temperature

Instructions

  1. Preheat the oven to 350°F (177°C) and wrap the bottom of a springform pan with aluminum foil.
  2. Whisk together the cornstarch, lemon juice, and warm water until smooth.
  3. Warm the blueberries and 2 tablespoons granulated sugar in a medium saucepan over medium heat for about 3 minutes, stirring gently.
  4. Stir in the cornstarch mixture and cook until the mixture thickens, then strain it through a fine mesh sieve.
  5. Combine graham cracker crumbs, 1/4 cup granulated sugar, and melted butter in a bowl, then press the mixture into the bottom of the prepared springform pan.
  6. Bake the crust for 10 minutes, then remove and cool slightly.
  7. Beat the cream cheese and 1 cup granulated sugar until smooth, then add sour cream and vanilla, mixing until incorporated.
  8. Add the eggs one at a time, mixing just until combined after each addition.
  9. Pour the filling over the baked crust, smoothing the top gently.
  10. Spoon the reserved blueberry sauce over the filling and swirl it using a skewer or knife.
  11. Place the springform pan in a larger roasting pan and fill the outer pan with water halfway up the sides of the springform pan.
  12. Bake for 55 to 65 minutes or until the center has a slight wobble.
  13. Turn off the oven and let the cheesecake cool in the water bath for 1 hour.
  14. Remove the cheesecake and cool at room temperature, then refrigerate for at least 6 hours before serving.
  15. Release the springform pan and transfer the cheesecake to a serving plate when ready to serve.

Notes

Use room temperature ingredients for the best texture. Cover the cheesecake and store it in the refrigerator for up to 4 days.

Nutrition

Keywords: Blueberry Cheesecake, Cheesecake, Dessert, Baked Cheesecake, Blueberries

Find it online: https://easydessertideas.com/blueberry-cheesecake/