Blueberry Cheesecake
This Blueberry Cheesecake is a homemade blueberry cheesecake recipe with a buttery graham crust, sweet and tangy cheesecake filling, topped with a blueberry sauce.
Servings: 10 slices
Ingredients
Blueberry Sauce
- 2 cups blueberries
- 3/4 cup granulated sugar
- 1 teaspoon lemon juice
- 1/2 teaspoon lemon zest
- 1 teaspoon cornstarch
Crust
- 1 1/2 cups graham cracker crumbs
- 5 tablespoons butter melted
- 1 1/2 tablespoons granulated sugar
Cheesecake
- 24 ounces cream cheese room temperature
- 1 1/4 cups granulated sugar
- 4 large eggs
- 1 cup full-fat sour cream
- 1/2 cup heavy whipping cream
- 2 teaspoons fresh lemon juice
- 1 teaspoon lemon zest
Instructions
Blueberry Sauce
- In a medium saucepan, add the 2 cups blueberries, 3/4 cup granulated sugar, 1 teaspoon lemon juice, and 1/2 teaspoon lemon zest. Place over medium heat and cook for about 8 to 10 minutes or until the blueberries are completely broken down.
- In a small bowl, add in the 1 teaspoon cornstarch and about 1/4 cup of the blueberry sauce. Whisk until the cornstarch is completely combined.
- Add the cornstarch mixture into the saucepan with the rest of the blueberry sauce and whisk until combined.
- Let the sauce come up to a boil and stir constantly. Once the sauce comes up to a boil, let it boil for 1 minute to thicken the sauce. Remove from heat and let cool.
Crust
- Preheat oven to 325 degrees. Spray the sides of the 9-inch springform pan with nonstick baking spray. Wrap the sides of the pan with a 3-inch wide strip of parchment paper.
- Mix the 1 1/2 cups graham cracker crumbs, melted 5 tablespoons butter, and 1 1/2 tablespoons granulated sugar in a medium bowl. Mix until it resembles wet sand and can be packed down.
- Press the crust mixture evenly and firmly into the prepared 9-inch springform pan.
- Place in the fridge for about 15 minutes while preparing the cheesecake filling.
Cheesecake
- Add the 24 ounces cream cheese to a large mixing bowl and beat on medium until the cream cheese is smooth. Scrape down the bowl.
- Add in the 1 1/4 cups granulated sugar and beat on medium again until combined.
- Add in the 4 large eggs, one at a time, and beat just until each egg is incorporated. Scrape down the sides and bottom of the bowl before adding the next.
- Add in the 1 cup full-fat sour cream, 1/2 cup heavy whipping cream, 2 teaspoons fresh lemon juice, and 1 teaspoon lemon zest. Beat on medium until the mixture comes together.
- Just before adding the cheesecake mixture, wrap the outside of the springform pan with 2 layers of heavy-duty tin foil. You can also place the springform pan inside a slightly larger pan and then down in the water bath.
- Pour half of the cheesecake batter into the prepared pan on top of the crust.
- Pour half of the blueberry sauce evenly on the cheesecake. Using a skewer or knife, swirl the sauce into the cheesecake.
- Repeat adding the remaining cheesecake and blueberry sauce. Using a skewer, drag it 3 to 5 times through the cheesecake. To reduce the chances of cracking, add the blueberry sauce into a storage bag and cut a hole big enough for the blueberries to get through. Pipe the sauce on top of the cheesecake instead of swirling it with a skewer.
- Place the cheesecake into a slightly bigger pan and fill the outer pan with 1 inch of water.
- Place the cheesecake in the preheated oven and bake for 1 hour 25 minutes or until the edges of the cheesecake are set and the center slightly jiggles like jello when the pan is wiggled back and forth and not like wet batter. This time may vary so always give it the jiggle test and bake longer if needed.
- Once done, leave the cheesecake in the oven, turn the oven off, and leave the door slightly ajar until the cheesecake has cooled to room temperature.
- Once the cheesecake has cooled, move to the fridge and allow to chill overnight to set up.
Notes
If the cheesecake cracks from swirling, you can easily cover it up by adding a second batch of blueberry sauce and piping it into the cracks or pouring it all over the top of the cheesecake.
Storage: Store covered or in an airtight container in the fridge for up to 5 days.
Nutrition
Calories: 466kcal | Carbohydrates: 62g | Protein: 15g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 117mg | Sodium: 659mg | Potassium: 300mg | Fiber: 1g | Sugar: 52g | Vitamin A: 640IU | Vitamin C: 4mg | Calcium: 295mg | Iron: 1mg
