Blueberry Cheesecake Recipe
This creamy Blueberry Cheesecake is swirled with a homemade blueberry sauce for a beautiful and delicious dessert. Its baked without a water bath, making it simple yet luxurious.
Ingredients
Blueberry Sauce:
3 cups fresh or frozen blueberries
1/4 cup granulated sugar 50g
1/4 cup water
1 tablespoon cornstarch
Crust:
2 1/2 cups graham cracker crumbs
1/3 cup melted butter
1 tablespoon granulated sugar
Cheesecake Filling:
3 packages cream cheese 24 oz or 750g, room temperature
2 cups sour cream or Greek yogurt
1 1/2 cups granulated sugar 300g
4 large eggs
1 tablespoon vanilla extract
Instructions
1. Blueberry Sauce:
In a medium saucepan, combine blueberries and sugar.
Whisk together the water and cornstarch, then add it to the pan.
Cook over medium heat, stirring frequently, until the mixture thickens and becomes bubbly about 5-8 minutes.
Set aside to cool to room temperature.
2. Graham Cracker Crust:
Preheat oven to 325F 163C and line a 9-inch springform pan with parchment paper.
In a medium bowl, stir together graham cracker crumbs, melted butter, and sugar.
Press the mixture into the bottom of the pan and about 1/2 inch up the sides.
Bake for 10-12 minutes, until the crust is dry. Set aside to cool, and lower the oven temperature to 275F 135C.
3. Cheesecake Filling:
In a large bowl, beat the cream cheese with an electric mixer until smooth.
Add the sour cream or Greek yogurt, sugar, eggs, and vanilla, and beat until well combined and smooth.
Pour half of the cheesecake filling into another bowl and stir in 1/2 cup of the blueberry sauce.
4. Assemble the Cheesecake:
Pour the blueberry cheesecake filling into the prepared crust.
Carefully pour the plain cheesecake filling over the blueberry layer, drizzling it to cover evenly, and spread to smooth.
Drop teaspoons of the remaining blueberry sauce over the top of the cheesecake and swirl gently with a knife.
Reserve any extra sauce for serving.
5. Bake:
Bake the cheesecake at 275F for 1.5 to 2 hours. The outer 2 inches should be set while the center remains slightly jiggly.
Turn off the oven and leave the cheesecake inside for 1 hour.
6. Cool and Chill:
After removing the cheesecake from the oven, cool it to room temperature on the counter.
Refrigerate for at least 8 hours or overnight before serving.
7. Serve:
Remove the cheesecake from the springform pan and serve with whipped cream optional and the remaining blueberry sauce.
Enjoy this creamy, fruity, and indulgent cheesecake!