The Best Blueberry Cheesecake

Lucious, creamy, and decadent, this Blueberry Cheesecake checks all the boxes that The Best Blueberry Cheesecake calls. This cheesecake is the ultimate delicious summer dessert you can make for your family.

About This The Best Blueberry Cheesecake

This cheesecake comes together easily and uses the basic Classic Cheesecake with some added juicy blueberries.

The ingredients include:

• For the crust: Graham Cracker Crumbs, Butter, and cinnamon.
• For the filling: use Cream Cheese, Sugar, Sour Cream, All-Purpose Flour, Eggs, Vanilla extract, and Blueberries.
• For The Topping: Blueberries, Sugar, Blueberry Jam, and Cornstarch.

You can make the crust with different kinds of crackers, such as Biscoff Cookies or Vanilla Oreos. I used the traditional Graham Cracker, which can never go wrong.

I would like to add a small amount of All-purpose flour to stabilize the filling.

The fresh blueberries are always the best. Use fresh blueberries both inside the filling and for the topping. Do not thaw frozen blueberries.

This dessert is The Best Blueberry Cheesecake because of its luscious and delicious topping. Its topping sauce adds texture, colour, and a ton of blueberry flavour to our cheesecake.

How To Make The Best Blueberry Cheesecake

CRUST;

• Place a piece of parchment paper on the bottom of the springform pan and lock the spring. Some paper should stick out of the pan.
• Use a food processor to crush the crackers. The finer the crumb, the better the crust. Melt the butter and mix it with the crumb and cinnamon. I want to add some cinnamon for extra flavour.
• Pour the crust into the lined pan and gently press it down with the bottom of a flat glass. Bring some of the crust to the sides.
• Bake the crust for 10- 15 minutes and set it aside to cool.

Filling:

• Remove all dairy ingredients and eggs from the fridge a few hours before making the cheesecake. The cream cheese must come to room temperature.
• Using the paddle attachment, beat the room-temperature cream cheese for 40 to 60 seconds until it is broken and creamy. Do not overbeat it.
• Add the all-purpose flour to the sugar. Add the sugar and sour cream and beat for 10 to 20 seconds.
• In a separate bowl, lightly mix the eggs and vanilla extract. Add the egg mixture to the batter and use a spatula to mix the eggs. Stop mixing when the eggs are well incorporated.
• Fold in the blueberries.

• Pour the batter into the prepared pan. See this post.
• Bake The Best Blueberry Cheesecake for 60 to 70 minutes. Do the jiggle test, and if it is ready, crack open the oven door for half an hour. Leave the cheesecake on the counter for half an hour, then transfer it to the fridge for at least one hour or overnight.
• When ready to remove the cheesecake from the pan, ring a kitchen towel under hot water and wrap it around the pan; this will warm up the butter around the cheesecake and make the release easier. Then, run the tip of a pairing knife around the top and open the pan's lock. Do not push the knife all the way to the bottom; only its tip should run around the cheesecake.

Topping;

• In a saucepan, mix the blueberries with 1-2 tablespoons of water, cornstarch, and blueberry jam.
• Place it on medium heat and bring it to a simmer. Stir constantly until The blueberries are broken and soft.
• Once the mixture's dark red juice has thickened, turn it off and let it cool. It will thicken more as it cools.
• Remove the cheesecake from the pan and pour the blueberry sauce over it.

See more related recipes here;

Confetti Cheesecake,

Cinnamon Roll Cheesecake,

Apple Pie Cheesecake

📖 Recipe