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.
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 has a dark red juice thickened, turn it off and let it cool down. It will thicken more as it cools down.
- Remove the cheesecake from the pan and pour the blueberry sauce over it.
See more related recipes here;
📖 Recipe
The Best Blueberry Cheesecake
Ingredients
For The Crust
- 2 cups Graham Cracker Crumb, About 2 sleeves
- ¼ cup Butter, Melted
- ½ teaspoon Cinnamon
For The Filling
- 20 ounce Cream cheese, 2½ blocks/ Room temperature
- 1½ cup Granulated sugar
- 2 tablespoon All-purpose flour
- ½ cup Sour Cream, Room temperature
- 3 Eggs, Room temperature
- 1 tablespoon Vanilla extract
- 1 cup Blueberries, Fresh
For Topping
- 1 cup Blueberries
- 2 tablespoon Blueberry jam
- 2-3 tablespoon Water
- 1 teaspoon Cornstarch
Instructions
How To Make The 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.2 cups Graham Cracker Crumb, ¼ cup Butter, ½ teaspoon Cinnamon
- 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. The crust for 10- 15 minutes and set it aside to cool.
How To Make The 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.20 ounce Cream cheese
- Add the all-purpose flour to the sugar. Add the sugar and sour cream and beat for 10 to 20 seconds.1½ cup Granulated sugar, 2 tablespoon All-purpose flour, ½ cup Sour Cream
- 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.3 Eggs, 1 tablespoon Vanilla extract
- Fold in the blueberries.1 cup 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.
How To Make The Topping
- In a saucepan, mix the blueberries with 1-2 tablespoons of water, cornstarch, and blueberry jam.1 cup Blueberries, 2 tablespoon Blueberry jam, 2-3 tablespoon Water, 1 teaspoon Cornstarch
- Place the saucepan on medium heat and bring it to a simmer. Stir constantly until the blueberries are broken and soft.
- Once the mixture has thickened to a dark red juice, turn it off and let it cool down. It will thicken more as it cools. Remove the cheesecake from the pan and pour the blueberry sauce over it.
Andrea
I made this cheesecake for a family party, and there was a fight over the last bits 🙂
Arezou Bahador
Yay, I am happy to hear that!
Nasrin
Subject: Your Awesome Videos
Hi [Creator's Name],
I love watching your videos! You're doing an amazing job.
I find making cheesecake intimidating, but your step-by-step demonstrations are really encouraging. They make me want to give it a try myself.
Thanks for sharing your expertise and passion through your videos. Looking forward to more!
Best,
[Your Name]
Arezou Bahador
I am here to help 🙂