Blueberry Cheesecake recipe
Servings: 16 slices
Calories: 398cal
This Blueberry Cheesecake is ultra creamy and swirled with fresh blueberry sauce. It's baked to perfection with no water bath and no fuss!
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Ingredients
Blueberry Sauce
- 3 cups fresh or frozen blueberries
- ¼ cup granulated sugar (50g)
- ¼ cup water
- 1 tablespoon corn starch
Crust
- 2½ cups graham cracker crumbs
- ⅓ 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
- 1½ 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℉ 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 ½" up the sides.
- Bake for 10-12 minutes, just until dry. Remove to cool and reduce oven temperature to 275℉.
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 ½ 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℉ 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
Notes
Storage:
You can store it in the fridge for 4-5 days, and probably even a couple more than that but I know it won't last that long ;)
Baked cheesecakes also freeze perfectly and can be stored frozen for up to 3 months. To serve, simply thaw in the refrigerator overnight.
Nutrition
Calories: 398cal | Carbohydrates: 41g | Protein: 6g | Fat: 24g | Saturated Fat: 13g | Cholesterol: 108mg | Sodium: 293mg | Potassium: 179mg | Fiber: 1g | Sugar: 30g | Vitamin A: 856IU | Vitamin C: 3mg | Calcium: 101mg | Iron: 1mg