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Blueberry Cheesecake
Course:
Dessert
Cuisine:
American
Prep Time:
20
minutes
minutes
Cook Time:
2
hours
hours
10
minutes
minutes
Total Time:
2
hours
hours
30
minutes
minutes
Servings:
16
slices
Calories:
398
cal
Author:
Ashley Fehr
This Blueberry Cheesecake is ultra creamy and swirled with fresh blueberry sauce. It's baked to perfection with no water bath and no fuss!
Print Recipe
US Customary
-
Metric
Ingredients
Blueberry Sauce
3
cups
fresh or frozen blueberries
1/4
cup
granulated sugar
(50g)
1/4
cup
water
1
tablespoon
corn starch
Crust
2 1/2
cups
graham cracker crumbs
1/3
cup
melted butter
1
tablespoon
granulated sugar
Filling
3
packages
cream cheese
(24 oz or 750g total), room temperature
2
cups
sour cream or Greek yogurt
1 1/2
cups
granulated sugar
(300g)
4
large eggs
1
tablespoon
vanilla
Instructions
Blueberry Sauce
In a medium pan, combine blueberries and sugar. Whisk together water and corn starch and add to the pan.
Cook over medium heat, stirring often, until bubbly and thickened, about 5-8 minutes.
Set aside to cool to room temperature (the fridge makes this go much quicker)
Crust
Preheat oven to 325 degrees F and line a 9" Springform pan with parchment paper (pinch it in between the bottom and the sides)
Stir together graham cracker crumbs, butter and sugar and press into the pan and about 1/2" up the sides.
Bake for 10-12 minutes, just until dry. Remove to cool and reduce oven temperature to 275 degrees F.
Filling
In a large bowl, beat cream cheese with an electric mixer until smooth.
Add sour cream, sugar, eggs and vanilla and beat until smooth.
Pour half of the filling into another bowl. Stir in 1/2 cup blueberry sauce.
Pour blueberry cheesecake filling into prepared crust.
Carefully pour plain cheesecake filling over the blueberry, drizzling back and forth to cover in an even layer. Spread to smooth.
Drop teaspoons of blueberry sauce over the top of the cheesecake and gently swirl. Reserve remaining sauce for serving.
Bake at 275 degrees F for 1.5-2 hours, until the outer 2" are set and the center is still somewhat jiggly.
Turn oven off and let sit in warm oven for 1 more hour.
Remove from oven and set on the counter to cool to room temperature. Refrigerate at least 8 hours or overnight before slicing.
Remove from pan and serve with whipped cream (optional) and remaining blueberry sauce.
Video
Nutrition
Calories:
398
cal
|
Carbohydrates:
41
g
|
Protein:
6
g
|
Fat:
24
g
|
Saturated Fat:
13
g
|
Cholesterol:
108
mg
|
Sodium:
293
mg
|
Potassium:
179
mg
|
Fiber:
1
g
|
Sugar:
30
g
|
Vitamin A:
856
IU
|
Vitamin C:
3
mg
|
Calcium:
101
mg
|
Iron:
1
mg