If you have a soft spot for luscious desserts that bring a burst of fresh flavor with every bite, this Blueberry Cheesecake Recipe is going to be your new best friend. Creamy, rich, and studded with juicy blueberries under a golden, crumbly topping, this cheesecake balances tangy, sweet, and buttery notes beautifully. Whether you’re making it for a family gathering or a quiet weekend treat, this recipe guarantees smiles all around and a dessert plate cleaned to perfection.
Ingredients You’ll Need
Every ingredient in this Blueberry Cheesecake Recipe plays a vital role, from the crumbly crust that sets the base to the creamy filling that melts in your mouth and the fresh blueberries that add a vibrant pop of color and flavor. Let’s take a closer look at what you’ll need:
- 250 g digestive or graham crackers: Crushed to form a crisp, buttery crust that provides the perfect foundation.
- 2 tablespoons granulated sugar: Helps bind the crust and adds a subtle sweetness.
- 75 g butter: Melted and mixed with the crust ingredients for richness and texture.
- 300 g fresh blueberries: Fresh berries bring brightness and a natural burst of juiciness.
- 1 tablespoon granulated sugar: Sweetens the blueberry topping just enough to enhance their flavor.
- 1 tablespoon all-purpose flour: Helps thicken the blueberry mixture, preventing sogginess.
- 2 teaspoons lemon juice: Adds zing to balance the sweetness of the blueberries.
- 110 g all-purpose flour: Used in the crumble topping to achieve that buttery, crispy texture.
- 80 g dark brown sugar: Adds a deep caramel flavor to the crumble.
- 70 g butter: Cold butter cut into the crumble mix for that perfect crisp finish.
- 800 g full-fat cream cheese: The creamy star of the cheesecake, providing smoothness and tang.
- 260 g granulated sugar: Sweetens the cheesecake filling beautifully without overpowering.
- 200 g sour cream: Adds moisture and a subtle tang to keep the filling balanced.
- 1½ tablespoons cornstarch: Ensures the cheesecake sets perfectly without cracks.
- 2½ teaspoons vanilla extract: Infuses a warm, aromatic flavor that enhances the cream cheese.
- 4 large eggs: Binder and structure providers that make the cheesecake luxuriously smooth.
How to Make Blueberry Cheesecake Recipe
Step 1: Prepare and Bake the Crust
Start by preheating your oven to 325°F and lining a 9-inch springform pan. Crush your digestive or graham crackers finely with the sugar, then melt the butter and stir it all together until well combined. Press this mixture firmly into the base of your pan, creating an even layer. Bake the crust for 10 minutes and then let it cool completely. This step is essential for setting the foundation of your cheesecake with a buttery, crisp texture.
Step 2: Make the Blueberry Topping
In a bowl, toss the fresh blueberries with sugar, all-purpose flour, and a few drops of lemon juice. The flour thickens the juice as the berries bake, while the lemon juice cuts through the sweetness and highlights the berries’ natural brightness. Set this mix aside – it will become the jewel topping of your cheesecake.
Step 3: Prepare the Crumble Topping
For the crumble, combine the flour, dark brown sugar, and cold butter. Use your fingers or a pastry cutter to blend everything until it resembles coarse crumbs. This topping will add a crunch and a caramelized finish to each bite, making your cheesecake irresistibly textured.
Step 4: Whip Up the Cream Cheese Filling
Beat the full-fat cream cheese with granulated sugar until the mixture is silky smooth without lumps. Then, in a separate bowl, mix the sour cream, cornstarch, and vanilla extract thoroughly before folding this into the cream cheese mixture. The sour cream adds tang and richness, while the cornstarch helps everything set beautifully without cracks.
Step 5: Add the Eggs
Add the eggs to the filling gently, two at a time, beating just enough to combine. This careful mixing keeps the batter airy and prevents overworking, which could cause a dense cheesecake. The eggs are important for giving the cheesecake its structure and creaminess.
Step 6: Assemble and Bake
Pour the prepared cream cheese filling into your cooled crust. Spoon the blueberry mixture over the batter and then sprinkle the crumble generously on top. To bake, place your springform pan in a water bath and bake for 1 hour and 25 minutes. The water bath gently cooks the cheesecake for an even texture and prevents cracking. When done, the cheesecake should still have a slight wobble in the center—this means it’s perfectly set.
Step 7: Cool and Chill
Allow the cheesecake to cool gradually at room temperature to avoid sudden temperature changes that might crack the surface. Once cooled, refrigerate it for at least 6 hours, preferably overnight, so it can fully set and the flavors can meld beautifully.
How to Serve Blueberry Cheesecake Recipe
Garnishes
When it’s time to serve this Blueberry Cheesecake Recipe, simplicity is key. Fresh blueberries scattered on top, a light dusting of powdered sugar, or a few sprigs of mint add freshness and visual appeal without masking its rich flavor.
Side Dishes
Pair your cheesecake with a scoop of vanilla bean ice cream or a drizzle of homemade berry coulis for an extra indulgent dessert experience. If you prefer something lighter, a small cup of freshly brewed coffee or herbal tea complements the creamy texture beautifully.
Creative Ways to Present
For a special occasion, serve slices on elegant plates adorned with edible flowers or a splash of lemon zest. You can also make mini cheesecakes with the same recipe using a muffin tin and mini springform pans—perfect for parties and gatherings where bite-sized desserts steal the show.
Make Ahead and Storage
Storing Leftovers
Keep any leftovers covered tightly with plastic wrap or stored in an airtight container in the refrigerator. The cheesecake stays fresh and creamy for up to 4 days, making it easy to enjoy throughout the week.
Freezing
This Blueberry Cheesecake Recipe freezes wonderfully. Wrap it securely in plastic wrap and then aluminum foil, or store in a freezer-safe container. When frozen, it can last up to 2 months without losing its delicious texture and flavor.
Reheating
For the best taste after freezing, thaw the cheesecake overnight in the fridge. Serve chilled or, if you prefer, let it sit at room temperature for 20 minutes before slicing to enhance the creamy texture. Avoid microwaving, as it can change the texture and cause the cheesecake to become watery.
FAQs
Can I use frozen blueberries instead of fresh?
Yes! Frozen blueberries work well if fresh ones are unavailable. Just thaw and drain them before mixing with sugar and flour to avoid excess liquid that could make the cheesecake soggy.
What is the purpose of the water bath in baking?
The water bath provides gentle, even heat around the cheesecake, preventing cracks and ensuring a silky smooth texture. Without it, the cheesecake might overcook on the edges before the center is done.
Can I make this cheesecake gluten-free?
Absolutely! Use gluten-free crackers for the crust and a gluten-free flour blend for the crumble and blueberry topping. This swap keeps the texture and flavor intact while making it safe for gluten-sensitive friends.
Why is the cheesecake still wobbly when I take it out of the oven?
A slight wobble in the center means the cheesecake is perfectly cooked. It will firm up as it cools and chills in the fridge. Overbaking can cause cracks, so it’s better to err on the side of slight wobbliness right out of the oven.
Can I double the recipe for a larger cheesecake?
You can double the ingredients for a larger pan, but be mindful the baking time will increase. Use a larger springform pan and check the cheesecake frequently after the original baking time has passed.
Final Thoughts
Trust me, once you make this Blueberry Cheesecake Recipe, it will quickly become a beloved staple in your dessert lineup. The harmony of creamy filling, fresh berries, and crumbly topping is nothing short of magical. So gather your ingredients, roll up your sleeves, and treat yourself and those you love to this incredible cheesecake experience—you won’t regret it!
Print
Blueberry Cheesecake Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour 35 minutes
- Total Time: 8 hours 5 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This classic Blueberry Cheesecake features a buttery digestive cookie crust, a smooth and creamy cream cheese filling, topped with a luscious layer of fresh blueberries and a sweet crumble. Baked in a water bath for perfect texture, this decadent dessert offers a delightful combination of rich, tangy, and sweet flavors, ideal for special occasions or indulgent treats.
Ingredients
Crust
- 250 g digestive or graham crackers
- 2 tablespoons granulated sugar
- 75 g butter, melted
Blueberry Topping
- 300 g fresh blueberries
- 1 tablespoon granulated sugar
- 1 tablespoon all-purpose flour
- 2 teaspoons lemon juice
Crumble Topping
- 110 g all-purpose flour
- 80 g dark brown sugar
- 70 g butter, cold and cubed
Cheesecake Filling
- 800 g full-fat cream cheese, softened
- 260 g granulated sugar
- 200 g sour cream
- 1½ tablespoons cornstarch
- 2½ teaspoons vanilla extract
- 4 large eggs
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (163°C) and line a 9-inch springform pan with parchment paper or grease it to prevent sticking.
- Make the Crust: Crush digestive or graham crackers finely, then mix them with 2 tablespoons of granulated sugar and 75 g melted butter until well combined. Press this mixture evenly into the bottom of the prepared pan to form the crust.
- Bake the Crust: Bake the crust in the preheated oven for 10 minutes to set it, then remove from oven and allow it to cool completely while you prepare the filling.
- Prepare Blueberry Mixture: In a bowl, combine 300 g fresh blueberries with 1 tablespoon sugar, 1 tablespoon all-purpose flour, and 2 teaspoons lemon juice. Toss gently to coat and set aside; this will be the topping layer.
- Make the Crumble Topping: Mix 110 g all-purpose flour with 80 g dark brown sugar and 70 g cold cubed butter. Use your fingers or a pastry cutter to combine until the mixture resembles coarse crumbs. Refrigerate until ready to use.
- Beat Cream Cheese and Sugar: In a large bowl, beat 800 g softened cream cheese with 260 g granulated sugar until the mixture is smooth and creamy without lumps.
- Add Sour Cream Mixture: Mix 200 g sour cream with 1½ tablespoons cornstarch and 2½ teaspoons vanilla extract. Fold this into the cream cheese mixture thoroughly but gently to maintain a smooth texture.
- Add Eggs: Add 4 large eggs two at a time, mixing gently after each addition to incorporate but avoid overbeating which can cause cracking.
- Assemble Cheesecake: Pour the cream cheese batter over the cooled crust. Carefully spoon the blueberry mixture evenly on top of the batter, then sprinkle the prepared crumble topping evenly over the blueberries.
- Bake in Water Bath: Place the springform pan inside a larger baking dish. Add hot water to the larger dish until it comes halfway up the sides of the springform pan to create a water bath. Bake in the oven for 1 hour and 25 minutes, until the cheesecake is set but still slightly wobbly in the center.
- Cool and Chill: Remove the cheesecake from the water bath and let it cool gradually at room temperature. Once cooled, refrigerate it for at least 6 hours or overnight to allow the cheesecake to fully set and develop flavor.
Notes
- Using a water bath helps prevent cracks and ensures even baking by maintaining a moist environment around the cheesecake.
- Make sure the cream cheese is fully softened for a smooth batter without lumps.
- Allow the crust to cool completely before adding the filling to prevent sogginess.
- Refrigerating the crumble before baking helps maintain its texture and creates a nice crunch.
- For best results, use fresh, ripe blueberries and high-quality cream cheese.
- Serve chilled and slice with a sharp knife warmed in hot water for clean slices.
