Blueberry Cheesecake Recipe

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Blueberry Cheesecake Recipe

Indulge in this creamy, rich, and perfectly sweet Blueberry Cheesecake! With a buttery graham cracker crust, smooth cheesecake filling, and juicy blueberries on top, this dessert is a showstopper for any occasion. Whether you’re making it for a family gathering or just to satisfy your sweet tooth, this easy-to-follow recipe will give you a bakery-quality cheesecake every time.

Prep & Cooking Time

Prep Time: 20 minutes

Cook Time: 50 minutes

Cooling Time: 1 hour

Chilling Time: 4+ hours (overnight recommended)

Total Time: ~6 hours (including chilling)

Ingredients

For the crust:

1 ½ cups (150g) graham cracker crumbs (or digestive biscuits, crushed)

¼ cup (50g) melted butter

2 tbsp sugar

For the filling:

16 oz (450g) cream cheese, softened

¾ cup (150g) sugar

2 large eggs

1 tsp vanilla extract

1 cup (240ml) sour cream

1 tbsp cornstarch (optional, for extra firmness)

Zest of 1 lemon

For the topping:

1 cup fresh blueberries

2 tbsp sugar (optional, for a caramelized glaze)

Instructions

Preheat Oven:

Set oven to 325°F (160°C).

Prepare the Crust:

Mix graham cracker crumbs, melted butter, and sugar.

Press into the bottom of a greased 9-inch springform pan.

Bake for 10 minutes, then let cool.

Make the Cheesecake Filling:

Beat the cream cheese and sugar until smooth.

Add eggs one at a time, mixing until just combined.

Stir in vanilla, sour cream, cornstarch (if using), and lemon zest.

Assemble & Bake:

Pour filling over the crust.

Sprinkle fresh blueberries on top.

Optionally, sprinkle sugar over the blueberries for a caramelized effect.

Bake for 45-50 minutes until set but slightly jiggly in the center.

Cool & Chill:

Turn off the oven and let the cheesecake cool with the door slightly open for 1 hour.

Refrigerate for at least 4 hours (overnight is best).

Serve:

Slice and enjoy!

Tips & Variations for Blueberry Cheesecake

Expert Tips

✔ Use Room Temperature Ingredients – This ensures a smooth, lump-free cheesecake batter.
✔ Don’t Overmix the Batter – Overmixing incorporates too much air, which can cause cracks while baking.
✔ Bake in a Water Bath – Wrapping the pan in foil and placing it in a hot water bath helps prevent cracks and ensures even baking.
✔ Cool Gradually – After baking, let the cheesecake cool in the oven with the door slightly open to prevent sinking or cracking.
✔ Chill Overnight – For the best texture and flavor, refrigerate for at least 4 hours, but overnight is best.

Variations & Customizations

1️⃣ No-Bake Blueberry Cheesecake

  • Skip baking and use 2 ½ cups crushed graham crackers + ½ cup melted butter for a firmer no-bake crust.
  • Replace eggs with ½ cup whipped cream and 2 tbsp gelatin dissolved in ¼ cup hot water for stability.
  • Let it set in the fridge for at least 6 hours or overnight before serving.

2️⃣ Lemon Blueberry Cheesecake

  • Add 2 tbsp lemon juice and extra zest for a bright, citrusy flavor.
  • Drizzle with a lemon glaze for extra tang!

3️⃣ Chocolate Blueberry Cheesecake

  • Swirl melted white or dark chocolate into the cheesecake batter before baking.
  • Top with chocolate ganache for a decadent twist.

4️⃣ Air Fryer Blueberry Cheesecake

  • Reduce the recipe to fit a 6-inch springform pan.
  • Air fry at 300°F (150°C) for 30-35 minutes, then let it cool inside the air fryer before chilling.

Q&A for Blueberry Cheesecake Recipe

❓ Can I use frozen blueberries instead of fresh?

Yes! Frozen blueberries work well but may release more moisture. To prevent excessive bleeding, toss them in 1 tbsp cornstarch before adding to the batter.

❓ How do I prevent my cheesecake from cracking?

  • Avoid overmixing the batter.
  • Bake in a water bath (or place a pan of hot water on the oven rack below).
  • Cool gradually by turning off the oven and leaving the door slightly open.

❓ How long does blueberry cheesecake last?

  • Refrigerated: Store in an airtight container for up to 5 days.
  • Frozen: Wrap tightly and freeze for up to 3 months. Thaw overnight in the fridge before serving.

❓ Can I make this cheesecake gluten-free?

Yes! Just use gluten-free graham crackers or almond flour mixed with melted butter for the crust.

Nutrition Info (Per Serving – Approx. 12 Servings)

(Values may vary based on ingredients used.)

  • Calories: ~320
  • Carbohydrates: ~35g
  • Protein: ~6g
  • Fat: ~18g
  • Saturated Fat: ~10g
  • Sugar: ~25g
  • Fiber: ~1g

 

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