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Creamy Blueberry Cheesecake

Featured in Impressive Dishes Worth Celebrating.

Build a buttery crust, velvety cheesecake filling, and fresh berry topping—skip the fuss and keep it simple.
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Ranah
Updated on Sat, 26 Apr 2025 13:54:36 GMT
Luxurious blueberry cheesecake crowned with a shiny berry glaze, served on a white plate. Pin it
Luxurious blueberry cheesecake crowned with a shiny berry glaze, served on a white plate. | tastycoock.com

Berry Cheesecake Delight

Turn basic ingredients into a show-stopping blueberry cheesecake with a crunchy base, smooth center, and zingy berry topping. This easy approach gives you bakery-worthy results without any fussy techniques. Each bite delivers the ideal mix of creamy, tangy filling dotted with juicy blueberries and finished with a shiny homemade topping.

I've tried countless methods over time, and this straightforward approach has become my go-to for flawless cheesecake. The trick is mixing gently and cooling slowly to avoid any cracks.

Key Ingredients

  • Ingredients at room temp: Makes everything blend together smoothly
  • Full-fat cream cheese: Gives you the richest taste and creamiest feel
  • Juicy blueberries: Pick plump, deep-colored ones for best flavor
  • Real vanilla: The authentic stuff really makes a difference
  • Lemon zest: Adds that perfect hint of brightness

Making Your Perfect Cheesecake

Create Your Crust
Crush cookies until they're like sand, then mix with melted butter until everything sticks together.
Form Your Base
Push the mixture down firmly into your pan, making sure it's even all around.
Mix Your Filling
Beat the cream cheese mix just until smooth - don't overdo it or you'll trap air bubbles.
Add Your Berries
Carefully fold in the blueberries so they don't break apart.
Watch The Baking
Look for edges that are set but a slight jiggle in the middle.
Take It Slow
Let it cool gradually to keep the top from cracking.
Finish It Off
Put your shiny blueberry sauce on top right before you serve it.
Blueberry cheesecake drizzled with sauce, elegantly served on a dessert plate. Pin it
Blueberry cheesecake drizzled with sauce, elegantly served on a dessert plate. | tastycoock.com

My grandma always told me that taking your time was the real secret to amazing cheesecake - if you rush, you'll end up disappointed.

Gorgeous Ways to Serve

Make this dessert the star of the show by putting it in the middle of your table. Scatter fresh berries, mint leaves, and edible flowers around it. Put out the blueberry sauce plus extras like whipped cream, tangy lemon curd, or white chocolate bits. It's lovely with a cup of strong coffee or sweet dessert wine for fancy occasions. For individual servings, cut slices with a warmed knife and top each plate with fresh berries and a little mint.

Fun Twists to Try

Play around with this flexible recipe by switching up the flavors. Try using a mix of raspberries and blackberries, or add some cooking lavender with lemon for something different. You can swirl melted dark chocolate through the filling, or spread a layer of white chocolate on top before adding the blueberry sauce. You can also switch fruits based on what's in season throughout the year.

Keeping It Fresh

Keep your cheesecake tasting its best by storing it right in the fridge. Don't add the berry topping until you're ready to eat it so the colors don't run. Your cheesecake will stay good for about five days if you keep it in an airtight container. If you want to save it longer, wrap individual pieces well and stick them in the freezer for up to three months. Let frozen pieces thaw in the fridge overnight and sit out for a bit before serving.

Delectable blueberry cheesecake topped with vibrant sauce. Pin it
Delectable blueberry cheesecake topped with vibrant sauce. | tastycoock.com

Final Thoughts

This blueberry cheesecake has become the dessert everyone asks for at all my family gatherings. Though it's not complicated to make, paying attention to the small details when mixing and baking will give you a treat that's better than anything you can buy. Just remember, being patient with each step is how you'll get that perfectly creamy result.

Frequently Asked Questions

→ Can frozen blueberries be used instead of fresh ones?
Definitely! Just thaw them and blot out extra moisture before adding them in.
→ What if I don't have a springform pan handy?
You can swap it with a regular cake pan, though getting the cheesecake out may take more effort.
→ How do I avoid cracks forming on top of the cheesecake?
Keep the batter from being overmixed and ensure all ingredients are at room temp before starting.
→ Can this dish be made gluten-free?
Sure, just use gluten-free graham crackers or biscuits for the base.
→ What’s the best way to store this cheesecake, and how long will it last in the fridge?
Properly stored, it’ll keep fresh for about 4 to 5 days.

Blueberry Cheesecake

Whip up a creamy blueberry cheesecake topped with a fruity glaze for an unforgettable dessert everyone will love.

Prep Time
45 Minutes
Cook Time
60 Minutes
Total Time
105 Minutes

Category: Special Occasion

Difficulty: Intermediate

Cuisine: American

Yield: 12 Servings (One 8-inch cheesecake)

Dietary: Vegetarian

Ingredients

→ Crust

01 65g butter, unsalted and melted
02 220g graham crackers or digestive biscuits, crushed fine

→ Filling

03 600g cream cheese (full-fat) at room temperature
04 150g superfine sugar
05 115g plain yogurt or Greek yogurt, also at room temperature
06 1 lemon's zest
07 15g cornstarch
08 ⅓ tablespoon lemon juice
09 ½ teaspoon vanilla paste
10 250g fresh blueberries (keep half aside)
11 3 large eggs (room temperature)

→ Blueberry Topping

12 Leftover 125g fresh blueberries
13 50g white sugar
14 1 tablespoon of fresh lemon juice

Instructions

Step 01

Set your oven to 355°F (180°C). Line the bottom and edges of an 8-inch springform pan with parchment paper.

Step 02

Mix the crushed crackers and melted butter in a large bowl. Press the mixture tightly into the pan's base and partially up the sides. Bake for about 10 minutes, then let cool a bit.

Step 03

Lower the oven heat to 285°F (140°C).

Step 04

Blend cream cheese with yogurt until it’s super smooth. Slowly add sugar, cornstarch, and zest. Mix eggs in one at a time—gently—then add vanilla paste and lemon juice. Fold in half of the blueberries carefully.

Step 05

Pour the batter into the crust and smooth the top with a spatula. Bake for about an hour, or until the sides are firm and the center jiggles a little. Turn the oven off but leave the cheesecake inside with the door partially open to cool.

Step 06

Refrigerate the cheesecake once it’s cooled to room temperature. Let it sit for 4 hours or leave it overnight for better texture.

Step 07

In a saucepan on medium, cook the rest of the berries with sugar and lemon juice. When soft, strain out seeds and simmer till it thickens a bit. Mix the liquid back with the strained berries.

Step 08

Spread the cooled sauce over the cheesecake and refrigerate it again for about 30 minutes before slicing.

Notes

  1. Bring all your ingredients to room temperature first—they mix better this way.
  2. Don’t overmix the filling or it can crack as it bakes.
  3. Swap out regular crackers for gluten-free ones to make this gluten-free.

Tools You'll Need

  • Springform pan (8-inch)
  • Paper for lining the pan
  • Large mixing bowl for crust and fillings
  • Medium-sized saucepan
  • A fine-mesh sieve

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Includes dairy (cream cheese, yogurt, butter).
  • Has eggs in it.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 375
  • Total Fat: 22 g
  • Total Carbohydrate: 35 g
  • Protein: 7 g