This creamy blueberry cheesecake is a classic baked cheesecake topped with a glossy blueberry sauce made from scratch. Inside you’ll find rich, smooth and fluffy cheesecake filling. Very straightforward recipe that turns out great every time.
What you’ll love about this Blueberry Cheesecake
It’s really not like any other cheesecake you’ve had before. It’s easy to make and truly impossible to mess up, but it is a messy cheesecake because of the blueberry component. The fluffy filling is studded with blueberries and flavored wit lemon zest and vanilla.
What I love about this cake is truly just how easy it is to make compared to how it looks. And easy to eat it too! The sweet brightly colored blueberry topping makes every bite taste like a piece of heaven.
Blueberry Cheesecake Main Ingredients
Crust: The cheesecake crust has finely crushed Graham Crackers, sugar and butter
Cheesecake Filling consists of a magic formula of cream cheese, Greek yogurt, sugar, cornstarch and eggs; it’s rich but not too dense. I also added lemon zest, vanilla and of course fresh blueberries. You can use either fresh or frozen blueberries.
Blueberry Sauce: Water, cornstarch, and fresh or frozen blueberries. I used half a cup of sugar to sweeten the sauce and some lemon juice to really compliment the blueberries.
How to make cheesecake crust
Pulse the Graham Crackers to crumbs or smash them with a rolling pin in a plastic bag. Place crushed graham crackers in a small bowl and stir in the sugar and melted butter.
Once mixed, pour the crumb mixture into the prepared springform pan and press evenly into the bottom and up the sides of the pan. Use something like a coffee cup or a glass to press the crumbs into the pan. Bake the crust for 10 minutes at 350 F.
How to make cheesecake filling
You’ll want to really beat in the cream cheese and Greek yogurt with the sugar and vanilla until smooth. Then just add eggs, lemon zest and cornstarch. Fold in blueberries and pour cheesecake batter into crust.
It’s really, really simple, but yet still really, really delicious. Kind of sweet, kind of lemony, and with a really great vanilla flavor – the creamy rich-yet-light filling.
How to make blueberry sauce
Grab your blueberries, and add them, sugar and lemon juice to a saucepan. Cook over medium heat with frequent stirring until the blueberries release their juices and soften slightly. You don’t want them to fall apart or become mushy, just slightly softened.
After you strain cooked blueberries through the seeve, return the juices to the heat and cook until reduced and thickened, around 3 minutes. Allow juices to cool a little, then pour over the blueberries and gently mix together. his is then poured over the finished cheesecake.
Blueberry Cheesecake FAQ
When do I add blueberry sauce — Pour the blueberry sauce over the chilled cheesecake and gently spread it out into an even layer with a spoon.
How to cool off the cheesecake — After you turn the oven off, leave the cheesecake in the oven for another hour, until the oven cools. Do not open the oven during this time to allow the cheesecake to cool slowly as the oven cools, and prevents cracking.
How long do I chill the cheesecake — Chill in the fridge for at least 5 hours, or overnight.
How to remove the cheesecake from the springform pan — When fully chilled, run a knife around the edge of the pan to ensure an easy release when the springform is removed.
Blueberry Cheesecake
Ingredients
Crust
- 2 cups finely crushed graham crackers
- 3 tablespoon granulated sugar
- 5 tablespoon unsalted butter, (melted)
Cheesecake Filling
- 24 oz cream cheese, (room temperature)
- ½ cup full-fat plain greek yogurt, (room temperature)
- ¾ cup granulated sugar
- 2 tablespoon 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 to decorate)
- ½ cup granulated sugar
- 1 tablespoon lemon juice
Instructions
Crust
- Preheat the oven to 350°F, and add a roasting pan or other large pan in the lower section of the oven to make a hot water bath.
- Place enough hot water in the pan that it will rise to about 2 inches around the cheesecake pan.
- In a food processor, pulse the Graham Crackers to crumbs (or smash in a plastic bag).
- Place in a small bowl. Stir in the Sugar and melted Butter. Pour the crumb mixture into the prepared spring form pan and press evenly into the bottom and up the sides of the pan using the back of a rounded spoon or a glass. Be careful to get an even layer of crust.
- Bake crust for 10 minutes. When cooled, place springform pan inside bottom of oven bag (or heavy-duty aluminum foil) to ensure no water leaks as it bakes in the water bath.
Cheesecake Filling
- In an electric mixing bowl blend together Cream Cheese and Yogurt until smooth.
- Add in Sugar, Cornstarch, Vanilla, and Lemon Zest, and mix on low speed until smooth, scraping the sides of the bowl.
- Beat in eggs one at a time, just enough to blend. Fold in Blueberries. Pour cheesecake batter into crust.
- Place wrapped springform pan filled with cheesecake mixture in the water bath pan in the oven. The hot water should be around 2 inches deep.
- Bake for 50 to 60 minutes. Begin checking the cheesecake at the 50-minute point to test its consistency. A slight jiggle of the pan (while still in the oven) will tell you if it’s ready, or needs more time. The cheesecake should be set on edges, but jiggly in center, when done baking. If it seems a little liquid in the center, check it again in 10 to 15 minutes.
- When the cheesecake is done, turn the oven off, but leave the cheesecake in the oven for another hour, until the oven cools. Do not open the oven during this time. This allows the cheesecake to cool slowly as the oven cools, and prevents cracking.
- Remove from the oven when cooled. Carefully remove the lining from the springform pan.
- Chill in the fridge for at least 5 hours, or overnight.
- When fully chilled, run a knife around the edge of the pan to ensure an easy release when the springform is removed.
Blueberry Sauce
- In a small bowl, add the Water and Cornstarch, and stir into a slurry. Set aside.
- Add the Blueberries, Sugar and Lemon Juice to a saucepan. Cook over medium heat with frequent stirring until the blueberries release their juices and soften slightly. You don’t want them to fall apart or become mushy, just slightly softened.
- Drain the released juices through a sieve and transfer them back into the saucepan. Add in the Cornstarch slurry and stir with a whisk. Place the Blueberries into a separate bowl.
- Return the juices to the heat and cook until reduced and thickened, around 3 minutes.
- Allow juices to cool a little, then pour over the Blueberries and gently mix together.
- Pour the blueberry sauce over the chilled cheesecake and gently spread it out into an even layer with a spoon.
- Garnish with fresh Blueberries, or fresh whipped cream.
- Slice, serve and enjoy!
Nutritional information is provided as a courtesy only. This information comes from online calculators. Although whatsinthepan.com attempts to provide accurate nutritional information, these figures are only estimates.
This was the most unbelievably delicious cheesecake. I can’t get enough of it!!’ Thank you so much for sharing!
I am glad to hear this!
I made this today and I absolutely love it! I used coconut milk instead of heavy cream and I honestly forgot that I used that as a substitute.
I am so glad you tried this, Jackie!