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Creamy Blueberry Cheesecake Recipe

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★★★★★

4.8 from 138 reviews

This creamy blueberry cheesecake features a buttery graham cracker crust, a smooth and tangy cream cheese filling studded with fresh blueberries, and a luscious homemade blueberry sauce topping. Baked in a water bath to ensure a perfectly silky and crack-free texture, this dessert is a delightful treat for any occasion.

Ingredients

Scale

Crust

  • 2 cups finely crushed graham crackers
  • 3 tablespoons granulated sugar
  • 5 tablespoons unsalted butter, melted

Cheesecake Filling

  • 24 oz (3 blocks) cream cheese, room temperature
  • ½ cup full-fat plain Greek yogurt, room temperature
  • ¾ cup granulated sugar
  • 2 tablespoons cornstarch
  • Zest of 1 lemon
  • 1 teaspoon vanilla extract
  • 3 large eggs, room temperature
  • 2 cups fresh or frozen blueberries

Blueberry Sauce

  • ½ cup water
  • 1 tablespoon cornstarch
  • 2 cups fresh or frozen blueberries (plus extra fresh blueberries for decoration)
  • ½ cup granulated sugar
  • 1 tablespoon lemon juice

Instructions

  1. Preheat and prepare water bath: Preheat your oven to 350°F (175°C) and place a roasting pan or large pan on the bottom rack. This pan will be filled with hot water to create a water bath for baking the cheesecake, which helps to cook it evenly and prevent cracking.
  2. Make crust: Pulse graham crackers in a food processor or crush in a plastic bag until finely crumbed. In a bowl, combine crumbs with sugar and melted butter. Press this mixture evenly into the bottom and up the sides of a springform pan. Bake the crust for 10 minutes, then let it cool. Wrap the springform pan bottom with an oven bag or heavy-duty foil to prevent leaks during the water bath baking.
  3. Prepare cheesecake filling: In a mixing bowl, beat cream cheese and Greek yogurt until smooth. Add sugar, cornstarch, vanilla, and lemon zest and mix on low speed. Beat in eggs one at a time until just combined. Gently fold in the blueberries. Pour this batter over the cooled crust in the springform pan.
  4. Bake cheesecake: Place the springform pan inside the larger pan containing about 2 inches of hot water carefully. Bake for 50 to 60 minutes. Check at 50 minutes by gently shaking the pan; the edges should be set while the center slightly jiggles. If still very liquid, bake an additional 10-15 minutes.
  5. Cool cheesecake: Turn off the oven but leave the cheesecake inside for 1 hour with the door closed to cool gradually, which helps prevent cracks. Then remove from oven and take off the baking bag or foil. Chill in the refrigerator for at least 5 hours or overnight.
  6. Make blueberry sauce: In a small bowl, mix water and cornstarch into a slurry. In a saucepan, combine blueberries, sugar, and lemon juice over medium heat. Cook while stirring until berries soften but don’t break apart. Strain the juices into the pan, return to heat, and whisk in cornstarch slurry. Cook until thickened, about 3 minutes. Let cool slightly, then mix with reserved whole blueberries.
  7. Assemble and serve: Pour the blueberry sauce over the chilled cheesecake and gently spread it evenly. Garnish with extra fresh blueberries or whipped cream if desired. Slice and serve.

Notes

  • Using a water bath helps prevent cracks and produces a smooth texture.
  • Make sure all dairy ingredients are at room temperature for a smoother batter.
  • Do not overmix eggs into the filling to avoid excess air which can cause cracking.
  • Cooling the cheesecake slowly in the oven prevents sudden temperature changes that lead to cracks.
  • The blueberry sauce can be prepared ahead and refrigerated for up to 2 days.
  • Use fresh blueberries if possible for best texture; frozen also works but thaw before use.

Keywords: blueberry cheesecake, creamy cheesecake, graham cracker crust, blueberry sauce, baked cheesecake, dessert recipe

Find it online: https://cookcrisis.com/creamy-blueberry-cheesecake-recipe/