Get ready to create a blueberry cheesecake that is divinely decadent!
This recipe unveils a simple, yet unusual, technique for achieving a flawless bake and flavor explosion.
Prepare yourself for a dessert that will impress every single time.
Before You Start
Before you immerse into making this awesome Blueberry Cheesecake, let's get a few things straight so it turns out just right, because nobody wants a cheesecake disaster! First, plan ahead – this isn't a quickie dessert. We're talking about 30 minutes of prep, an hour, and 10 minutes of baking, and a cool-down period of 5 hours. Yeah, patience, my friend! The recipe calls for combining key ingredients like blueberries and sugar to achieve that signature flavor.
Grab a 20cm/8" springform pan! Whatever you do, turn that base upside down–this may seem weird, but trust me it stops the cheesecake bottom from having a ridge to slide off later.
Next, line the base with baking paper, with extra hanging off, and grease the sides. Soften 1 lb of cream cheese. Oh, and get your blueberries ready. Fresh *or* frozen, either works! Now, you're all set to get started!
Making the Cheesecake
Now, let's explore into making the cheesecake—and trust me, it's easier than you think! I always start with the filling. Cream the, softened, cream cheese first. Don't overdo it—we don't want cracks!
Next, I add flour, vanilla, sour cream, sugar, and lemon zest. Combine, but gently! Following this, add eggs one at a time — mix between each addition. Stir in your blueberries using a spatula. It's like a colorful confetti party! The sweet-tart blueberries complement the cheesecake filling perfectly.
Pour this mixture into the prepared crust. Smooth it out; make it pretty! Time for baking! I bake it for 70 minutes — the top should jiggle ever so slightly, like jelly!
Cool it in the oven before refrigerating. This prevents cracks, too! Once cooled, release the sides of the springform pan. Slide the cheesecake off and admire your creation.
Blueberry Topping
Onto the blueberry topping – it's so easy, you won't believe it! First, grab 375g of blueberries, 2 tbsp of lemon juice (or water—I won't judge!), ½ cup of white sugar, ½ tsp of vanilla extract, 1 ½ tsp of cornflour/cornstarch, and 2 tbsp of water.
In a saucepan, mix 1 cup (125g) of blueberries, vanilla, sugar, and lemon juice. Simmer this for 7 minutes until those blueberries break down. It's like a blueberry spa day in there!
Mix your cornflour and water, stir it into the saucepan—boom, thickens quickly! Toss in the remaining blueberries. Your sauce should be syrupy, remove it from the heat and let it cool.
Once cool, stir it up! If it's too thick, add water, ½ tsp at a time, until it's the perfect "oozing" consistency – watch the video to see what I mean! Be careful; don't make it runny, or you're gonna have a blueberry river!
Short Recipe Version
Blueberry Cheesecake Recipe (Short Version)
Prep Time: 30 minutes
Cook Time: 60 minutes
Serving Size: 12
Ingredients:
- Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 6 tablespoons unsalted butter, melted
- Filling:
- 3 (8 ounce) packages cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- Topping:
- 2 cups fresh blueberries
- 1/2 cup sugar
- 1 tablespoon cornstarch
- 1/4 cup water
Instructions:
- Preheat oven to 350°F (175°C).
- Combine graham cracker crumbs, sugar, and melted butter. Press into the bottom of a 9-inch springform pan.
- Bake crust for 10 minutes.
- Beat cream cheese and sugar until smooth. Mix in vanilla, then beat in eggs one at a time.
- Pour filling over crust.
- Bake for 55-65 minutes, or until center is just set.
- Let cool completely, then refrigerate for at least 4 hours.
- For topping, combine blueberries, sugar, cornstarch, and water in a saucepan. Cook over medium heat until thickened, about 5 minutes.
- Let topping cool slightly, then pour over cheesecake.
- Refrigerate for another 30 minutes before serving.
Nutrition Information (Per Serving – Estimated):
- Calories: 450
- Fat: 30g
- Saturated Fat: 18g
- Cholesterol: 150mg
- Sodium: 250mg
- Carbohydrates: 40g
- Sugar: 30g
- Protein: 7g