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Baked Blueberry Cheesecake with Greek Yogurt
A baked blueberry cheesecake made with a Greek yogurt filling for a lighter, tangier texture — with fresh or frozen blueberries baked inside and a glossy two-step blueberry reduction sauce on top. Crack-free, make-ahead friendly, and freezer-safe.
Servings: 10 slices
slices
Ingredients
Crust
- 2 cups finely crushed graham crackers
- 3 tablespoon granulated sugar
- 5 tablespoon unsalted butter, (melted)
Cheesecake Filling
- 24 oz cream cheese, 3 blocks
- 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 to decorate)
- ½ cup granulated sugar
- 1 tablespoon lemon juice
Instructions
Crust
- Preheat the oven to 325°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
- 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.
Cool the cheesecake
- 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.
Final assembly
- 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!
Nutrition Facts
Baked Blueberry Cheesecake with Greek Yogurt
Amount per Serving
Calories
544
% Daily Value*
Fat
32
g
49
%
Saturated Fat
18
g
113
%
Trans Fat
0.2
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
9
g
Cholesterol
133
mg
44
%
Sodium
357
mg
16
%
Potassium
204
mg
6
%
Carbohydrates
57
g
19
%
Fiber
2
g
8
%
Sugar
42
g
47
%
Protein
9
g
18
%
Vitamin A
1192
IU
24
%
Vitamin C
6
mg
7
%
Calcium
105
mg
11
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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.
