Blueberry Cheesecake Recipe

Baking this blueberry cheesecake feels like a delightful escape from the everyday hustle, blending a creamy layer of pure indulgence with the comforting crunch of a graham cracker crust. As the aroma fills my kitchen, I find myself eagerly anticipating that first luscious bite, where the tang of blueberries balances so perfectly with the smooth, sweet richness of the cheesecake.

I love making recipes that bring a flavor explosion with every bite, and this Blueberry Cheesecake is no exception. Its smooth, creamy filling made from softened cream cheese and the sweet, fresh blueberry flavor are perfect together.

The mix of graham cracker crumbs and a hint of vanilla in the crust makes for a delightful combination of tastes and textures that would be great any time of year.

Blueberry Cheesecake Recipe Ingredients

• Graham cracker crumbs: Provide a sweet, crunchy base, primarily carbs.
• Cream cheese: Rich, creamy texture, adds fat and protein.
• Granulated sugar: Sweetens and balances creamy tartness.
• Sour cream: Adds tangy flavor, creamy texture, includes fat.
• Blueberries: Bursts of fresh sweetness, high in antioxidants and fiber.

Blueberry Cheesecake Recipe Ingredient Quantities

• 1 and 1/2 cups (150g) graham cracker crumbs
• 1/4 cup (50g) granulated sugar
• 1/3 cup (80g) unsalted butter, melted
• 24 ounces (680g) cream cheese, softened
• 1 cup (200g) granulated sugar
• 1 teaspoon pure vanilla extract
• 3 large eggs, room temperature
• 1/2 cup (120g) sour cream
• 1/4 cup (60ml) heavy cream
• 1 and 1/2 cups (225g) fresh or frozen blueberries

How to Make this Blueberry Cheesecake Recipe

1. Set your oven to 325°F (163°C) a warming up. The only thing is: this is the same temperature used for the “set it and forget it” method of slow roasting. But, in my not-so-humble opinion, using this temperature for slow roasting is a bit of a stretch, especially when you’re talking about anything less than a whole chicken or a pork roast. The thing is, when you heat your oven to 325°F, you’re really만드는 when you want to get roasted chicken bits.

2. In a medium bowl, add the graham cracker crumbs, 1/4 cup sugar, and melted butter. Mix until the crumbs are well coated. Press the mixture firmly into the bottom of a 9-inch (23cm) springform pan to create the crust. Set aside.

3. In a big bowl for mixing, use an electric mixer on medium speed to beat the cream cheese that is soft until it becomes smooth and creamy.

4. Mix 1 cup of sugar and 1 teaspoon of vanilla extract into the cream cheese until they are thoroughly combined.

5. Incorporate the eggs individually, mixing at a low speed after each addition until they are just combined.

6. Carefully blend the sour cream and heavy cream into the mixture until homogenized.

7. Spread the cream cheese mixture atop the crust in the springform pan.

8. Blueberries should be evenly and carefully scattered over the top of the batter. They should be allowed to sink slightly before the batter goes into the oven.

9. In a preheated oven, the cheesecake takes about 55-60 minutes to bake. It is ready when the center is set. The way to tell that the center is setting is by observing it just slightly jiggle when the pan is shaken. If the center jiggles a lot, then it needs more time to bake.

10. Let the cheesecake sit until it is completely cool at room temperature. Then, put it in the refrigerator for at least 4 hours, but preferably overnight, before serving.

Blueberry Cheesecake Recipe Equipment Needed

1. Oven
2. 9-inch (23cm) springform pan
3. Medium mixing bowl
4. Large mixing bowl
5. Electric mixer
6. Measuring cups
7. Measuring spoons
8. Spoon or spatula for mixing
9. Silicone spatula or offset spatula for spreading
10. Kitchen scale (optional, for precise measuring)
11. Refrigerator

FAQ

• Can I use a different type of crust instead of graham crackers?Indeed, crushed digestive biscuits, vanilla wafers, or even a cookie crust for a different flavor can be used.
• Is it necessary to use room temperature ingredients?Yes, using ingredients at room temperature helps the batter mix more evenly, which prevents lumps in the cheesecake.
• Can I substitute frozen blueberries for fresh?It is permissible to use frozen blueberries directly from the freezer, but one must take care to not overmix them, which can cause streaking. Gently is the operative word here if one wants to avoid an undesirable look and is also, I would argue, a good guideline for mixing in any kind of added ingredient.
• How can I prevent my cheesecake from cracking?Make certain your constituents are at ambient temperature, eschew mixing the batter too much, and employ a water bath when baking the cheesecake for the most uniform results.
• How long should the cheesecake cool before serving?Let the cheesecake sit at room temperature for about an hour; then it can chill in the fridge for a minimum of 4 hours or overnight. The longer, the better.
• Can I make this cheesecake in advance?Certainly! Here is the text with the same structure and formatting:

  Cheesecake is a superb dessert to make ahead, and it can be put together 1-2 days in advance. Just keep it covered in the refrigerator.

• Is it possible to replace heavy cream with another ingredient?If necessary, half-and-half or extra sour cream can be used, but the texture may be affected a little.

Blueberry Cheesecake Recipe Substitutions and Variations

1 and 1/2 cups (150g) of graham cracker crumbs – Use the same amount of digestive biscuit crumbs or crushed vanilla wafers as a substitute.
1/3 cup (80g) unsalted butter, melted – Substitute with an equal amount of melted coconut oil or margarine.
1 teaspoon pure vanilla extract – Swap out with 1 teaspoon vanilla bean paste or 1 teaspoon almond extract for a different sham flavor.
1/2 cup (120g) sour cream – Substitute with an equal amount of plain Greek yogurt or crème fraîche.
1 and 1/2 cups (225g) of fresh or frozen blueberries can be replaced with the same amount of either raspberries or chopped strawberries.

Pro Tips

1. Room Temperature Ingredients: Make sure the cream cheese, eggs, and sour cream are at room temperature before starting. This ensures a smoother batter and prevents over-mixing, which can incorporate too much air and cause cracks during baking.