Blueberry Cheesecake Recipe
The Best Blueberry Cheesecake
If you know me, you know that I adore blueberries. I could eat them every day! And again, I am a huge fan of cheesecakes; I make a new cheesecake recipe at least once a month. In my 7 years of recipe developing, for some reason, I've never published a baked blueberry cheesecake recipe. But now it is time to fix that. So, what is that spellbinding quality that blueberry cheesecake has? Blueberry cheesecake is a refreshing dessert that oozes the zingy blueberries against the classic cheesecake with its creamy texture. This cheesecake is perfect for summer desserts or special occasions. This easy cheesecake recipe includes not only easy but great elements: a buttery crust, a smooth and creamy cheesecake filling, and a vivid blueberry topping. Whether you're an experienced baker or new to cheesecake making, this step-by-step homemade cheesecake guide has you covered for the perfect cheesecake texture every time. Have this stunning blueberry cheesecake, which is the best of all cheesecakes and the perfect addition to any dessert table.
Ingredients for Blueberry Cheesecake
For the cheesecake crust:
- Digestive biscuits/crackers: Provide a sturdy and flavorful base.
- Butter: Binds the crumbs together and adds richness.
- Milk: Helps to moisten and bind the crust further.
Cheesecake Filling:
- Cream cheese: The primary ingredient for a creamy and smooth texture.
- Sugar: Sweetens the filling.
- Heavy cream: Adds richness and a velvety texture.
- Vanilla bean paste: Enhances flavor with a deep, aromatic note.
- Eggs: Provide structure and stability.
- Sour cream: Adds tanginess and creaminess.
- Cornstarch: Helps to thicken and stabilize the filling.
- Lemon zest: Adds a fresh, citrusy flavor.
- Salt: Enhances all the other flavors.
- Blueberries: Fresh or frozen, these add bursts of fruity flavor.
Blueberry Topping:
- Blueberries: The star of the topping, providing color and flavor.
- Cornstarch: Thickens the topping.
- Sugar: Sweetens the topping.
- Lemon zest and juice: Add a bright, tangy flavor.
- Water: Helps to create the sauce.
Tips on How to Make the Best Blueberry Cheesecake
- Use Room Temperature Ingredients: Ensure all your ingredients, especially the cream cheese and eggs, are at room temperature to achieve a smooth and creamy filling.
- Avoid Overbeating: Overbeating the filling can incorporate too much air, leading to cracks in your cheesecake. Mix just until combined.
- Use a Water Bath: Baking the cheesecake in a water bath helps to create a gentle and even heat, preventing the cheesecake from cracking.
- Let it Cool Slowly: After baking, let the cheesecake cool gradually in the oven with the door slightly open. Rapid temperature changes can cause cracks.
- Chill Thoroughly: Allow the cheesecake to chill in the refrigerator for at least 4 hours or overnight for the best texture.
Equipment You Need to Make Blueberry Cheesecake
- Springform pan: Essential for easily releasing the cheesecake without damaging it.
- Food processor: For crushing the digestive biscuits/crackers.
- Mixing bowls: For combining ingredients.
- Electric mixer: To beat the cream cheese and other filling ingredients.
- Roasting pan: To create a water bath for baking the cheesecake.
- Saucepan: For preparing the blueberry topping.
- Spatula: For spreading the filling and topping evenly.
These essential tools will help you create the perfect tiramisu cupcakes with ease and precision. Happy baking! You probably have most of the required equipment at home, but if you want to upgrade your kitchen, I recommend reading these articles:
* Please note that some of the links above are affiliate links and I may earn a commission if you purchase through those links.
Why did my cheesecake crack?
Cracks can occur if the cheesecake is overbaked, the oven temperature is too high, or the filling was overbeaten. Using a water bath and letting the cheesecake cool slowly can help prevent cracks.
How do I know when my cheesecake is done baking?
The cheesecake is done when the edges are set, but the center still jiggles slightly when the pan is gently shaken. It will continue to set as it cools.
More Cheesecake Recipes
Explore a variety of delicious cheesecake recipes to suit every taste:
- Pistachio Cheesecake: A nutty and creamy delight, perfect for those who love a unique twist on the classic cheesecake.
- Salted Caramel Cheesecake: This rich and decadent cheesecake features a luscious salted caramel topping that perfectly balances sweet and salty flavors.
- Mango Cheesecake: A tropical treat with a smooth and fruity mango flavor, ideal for summer gatherings
- No-Bake Strawberry Cheesecake: Perfect for summer, this cheesecake requires no oven time.
- Chocolate Cheesecake: A decadent twist on the classic, perfect for chocolate lovers.
- Lemon Cheesecake Bars: Bright and zesty, with a refreshing citrus flavor.
For more cheesecake recipes, check out all my cheesecake recipes.
Fort the crust:
- 250g Digestive biscuits/crackers
- 90g Butter, melted
- 1-2 tablespoons Milk
For the cheesecake filling:
- 4 cups (900g) Cream cheese
- 1 cup (200g) Sugar
- 1/4 cup (60ml) Heavy cream
- 1/2 teaspoon Vanilla bean paste
- 4 Eggs, large
- 1 cup (225g) Sour cream
- 1 1/2 tablespoons Cornstarch
- Lemon zest
- Pinch Salt
- 1-2 cups blueberries, fresh or frozen
For the blueberry topping:
- 250g Blueberries, fresh or frozen
- 1 tablespoon Cornstarch
- 1/4 cup (50g) Sugar
- Lemon zest from 1 lemon
- 1 tablespoon Lemon juice
- 2 tablespoons Water
- Make the crust: Preheat oven to 325°F (160°C).
- In a food processor or Ziploc bag crush cookies into fine crumbs. Add melted butter and pulse until combined. Press into bottom of 9-inch (23cm) springform pan. Bake for 7-8 minutes. Set aside while making the filling.
- Preheat oven to 325°F (160°C).
- Make the filling: In a large bowl beat cream cheese and sugar until smooth. Add eggs, one at the time, beating to combine after each addition. Do not over beat. Add vanilla extract, sour cream, heavy cream, salt and beat until smooth. Add cornstarch and lemon zest, beat until incorporated. Do not over beat.
- Add the blueberries and give it a light mix. Make sure the blueberries are evenly distributed.
- Bake the cheesecake: Place the pan on a large piece of foil, and fold the foil up the sides of the pan. Pour the filling over the crust, place the pan inside a roasting pan. Fill the roasting pan with enough hot water to go halfway up the sides of the springform pan. Bake for 50-65 minutes or until the edge is set but the center jiggles slightly. Turn off the heat and leave it another hour in the oven. Let cool to room temperature for one hour, then refrigerate for at least 4 hours or overnight.
- Make the topping: in a small saucepan, combine sugar and cornstarch, mix. Add blueberries, lemon zest, lemon juice and water. Cook over medium heat, stirring constantly, until thickened. Remove from heat and allow to cool slightly.
- Spread the blueberry sauce over the cheesecake and serve.
FAQs
Can I use frozen blueberries for the topping?
Yes, both fresh and frozen blueberries work well for the topping. If using frozen, there’s no need to thaw them before cooking.
Can I use a regular pan instead of a springform pan?
While it's possible to use a regular pan, a springform pan is recommended for easier removal and to maintain the cheesecake's shape. If you use a regular pan, line it with parchment paper, ensuring it extends above the sides to help lift the cheesecake out.
Do I need to thaw frozen blueberries before adding them to the cheesecake?
Yes, if using frozen blueberries, thaw them and pat them dry to prevent excess moisture from affecting the cheesecake's texture.
How can I tell when my cheesecake is done baking?
The cheesecake is done when the edges are set, but the center still jiggles slightly. It will continue to set as it cools. Avoid overbaking, as it can cause cracks.
What should I do if my cheesecake cracks?
If your cheesecake cracks, don't worry. You can cover the cracks with blueberry topping or whipped cream to hide them. Cracks often occur due to overmixing or rapid temperature changes.
How do I prevent my cheesecake crust from getting soggy?
To prevent a soggy crust, bake the crust before adding the filling. Additionally, using a water bath with a properly sealed springform pan can help maintain the crust's integrity.
Can I freeze blueberry cheesecake?
Yes, you can freeze blueberry cheesecake. Wrap it tightly in plastic wrap and aluminum foil before freezing. Thaw it in the refrigerator overnight before serving. Add the blueberry topping after thawing.
What is the purpose of a water bath in cheesecake baking?
A water bath helps cook the cheesecake gently and evenly, preventing cracks and ensuring a creamy texture. It provides a moist environment that keeps the cheesecake from drying out.
How long should I chill the cheesecake before serving?
Chill the cheesecake in the refrigerator for at least 4 hours, preferably overnight, to allow it to set properly and enhance its flavor and texture.
Can I make blueberry cheesecake without a mixer?
While it's possible to mix the ingredients by hand, using an electric mixer ensures a smoother filling. Be careful not to overmix, which can incorporate too much air and cause cracks.
Can I make a cheesecake without a water bath?
Yes, you can make a cheesecake without a water bath, but using one helps to ensure a smooth, crack-free surface and a creamy texture. A water bath provides a gentle, even heat that prevents the cheesecake from baking too quickly and cracking. If you prefer not to use a water bath, you can bake the cheesecake at a lower temperature and place a pan of hot water on a lower rack in the oven to create a humid environment. Additionally, you can wrap the springform pan in layers of foil to protect it from water leaks if you decide to use a water bath in the future.
How do I store leftover blueberry cheesecake?
Store leftover cheesecake in the refrigerator, covered, for up to 5 days. If you plan to store it longer, freezing is a good option. Make sure to add the blueberry topping just before serving if you are freezing it.
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Perfection!
ReplyHello. Thank you for a recipe, I am going to make it, but I have one question. Whenever I make cheesecakes they become like cottage cheese texture, even if I do precisely. What am I doing wrong?😑
ReplyIt sounds like your cheesecakes might be curdling, which is often due to overmixing, overbaking, or incorrect temperature management. Please read my recipe tips above.
ReplyDelicious, thanks
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