Name: The Best Blueberry Cheesecake Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 240 min
Yield: 10 Servings
Ingredients: 150 grams Digestive biscuits or graham crackers; 113 grams Unsalted butter; 1 tbsp Caster sugar; 250 grams Mascarpone cheese; 250 ml Sour cream; 100 grams Granulated sugar; 1 tbsp Cornstarch; 3 Eggs; 2 tbsp Lemon juice; 2 tsp Vanilla extract; 300 grams Blueberries ((fresh or frozen)); 60 ml Blueberry juice or water; 50 grams Sugar; 1 tbsp Cornstarch

Recipe Print

Baked Blueberry Cheesecake

A must-make dessert when blueberries are in season is this baked blueberry cheesecake. A rich, creamy, silky smooth vanilla cheesecake batter baked over rich buttery graham cracker or homemade shortcrust pastry is baked in a water bath. Topped with a delicious sweet blueberry filling on top for that classic blueberry cheesecake you won’t be able to resist.

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If you love cheesecake and blueberries then this is one cheesecake you won’t be able to resist. This simple, easy and effortless recipe has creamy mascarpone or Philadelphia cream cheese batter baked to perfection then topped with plump juicy blueberry filling that just melts in the mouth. Make it with fresh or frozen blueberries any time of the year.

One of our absolute favorite family desserts is cheesecake. We can make and eat cheesecake at any time of the year. As you can see on this blog I have some really unique cheesecakes like fig cheesecake and mangoes cheesecake along with some amazing mini cheesecake collections.

I have lost count of the number of times I have made cheesecakes. When in university I would always be in charge of desserts! Guess what I always made for my friends? Yup, cheesecake! Back then my favorite used to be old fashion baked cheesecakes and often I’d make a strawberry cheesecake and Chocolate Cheesecake because those were easily available.

About this baked blueberry cheesecake recipe

This baked cherry cheesecake has three components.

The cheesecake batter – Rich, creamy and decadent made with full-fat cream cheese, sugar, cornstarch, and eggs. It is my no-fail vanilla cheesecake batter that can be used in so many variations.
The crust– the rich batter is then poured over a graham cracker crust Today, I have used my homemade cheesecake crust instead which our family prefers more.
The blueberry filling is then poured over the baked cheesecake. The Best thing about this blueberry filling is that you can add it in the batter before baking, pour it over the baked cheesecake, or serve it along with the cheesecake.

Let’s talk ingredients and Substitutes (Save/Pin)

Blueberries -Use fresh blueberries when they are in season. Frozen blueberries work perfectly well with this cheesecake.
No need to thaw the blueberries and they cook right down, soaking all the sugar and become plump.
Cream Cheese – I’m a huge fan of Mascarpone or Philadelphia cheese. I usually rely on one of these. But that does not mean you can’t use any other. Any local brand with a high-fat content of 38 to 40 % is great.
Sugar – A good cheesecake is not necessarily too sweet. This sugar has just the right balance and goes well with the sweet blueberry filling.
Sour Cream– The tartness in the sour cream helps balance the richness and lighten the heavy cream cheese batter.
Cornstarch – keeps the custard cream cheese batter together which means you get soft silky smooth slices.
Lemon juice – help cut the sweetness and brings out the flavor in the cheesecake. It does not affect the taste so don’t worry it won’t make the cheesecake lemony.

Fresh or frozen blueberries

We do get fresh blueberries when in the season but they are so expensive. When possible I do opt for frozen blueberries. Which is why this cheesecake gets done almost any time of the year because fresh or frozen won’t matter.

Homemade cheesecake Crust

Have you ever had a situation where you didn’t have digestive biscuits, graham crackers or Oreos to make a cheesecake base? Well, that’s happened to me more than once. So, here’s a quick and easy homemade cheesecake crust that you will love making from scratch.

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Homemade Cheesecake Crust Recipe from Scratch

The good cheesecake crust is the best pat of a decadent cheesecake. This simple, easy and effortless shortcrust based homemade cheesecake crust recipe will be the best base you can make for your next cheesecake.

Baking in a water bath

I always bake my cheesecakes in a water bath. A water bath is just pouring hot water on the baking rack outside the baking pan. Cooking it in a water bath helps keep that custard filling soft and creamy.
If you have never baked a cheesecake before this is one you will always remember.

Useful Tips and Tools

This is a small family size cheesecake and I have used a 7″ springform cake tin If you don’t have a springform pan you can use a regular cake pan and use my method below for baking without a spring foam pan.
Personally I avoid using an Electric mixer for cheesecake to prevent overmixing but you can use a cake mixer. Just make sure to mix until just combined.
I have always used a simple bowls & a whisk
A good silicon Spatula is great to get all the batter out and scrape down the bowl.
A good Oven is best for baking cheesecakes.

The BEST Baked Blueberry Cheesecake Recipe (Save/Pin)

Ingredients

For the Crust

150 grams Digestive biscuits or graham crackers (1 1/2 cup or 7 oz)
113 grams Unsalted butter – 113 grams (1 stick or 1/2 cup)
1 tbsp Caster sugar

Cheesecake batter

250 grams Mascarpone cheese (8.8 oz or 1/2 lbs)
250 ml Sour cream (1 cup)
100 grams Granulated sugar (1/2 cup)
1 tbsp Cornstarch
3 large Eggs
2 tbsp Lemon juice
2 tsp Vanilla extract

Cherry topping

300 grams Blueberries (1 1/2 cup or 10 oz) (fresh or frozen)
60 ml blueberry juice or water (1/4 cup)
50 grams Sugar (1/4 cup)
1 tbsp Cornstarch

Method:

Prepare

Have all your ingredients ready at room temperature.
Pre-heat the oven at 150 C/ 300 F
Wrap the outside of your springform pan in foil so no water will enter the cheesecake while baking in a water bath.

Prepare cookie crust

Crush the biscuits in a zip lock bag with a rolling pin or pulse in a food processor.
Add melted butter, stir to combine.
Pour crumbs in the bottom of the springform pan and spread evenly
Use the back of your spoon to press firmly
Chill in the fridge for at least 15 minutes while you prepare the cheesecake batter.

Prepare cheesecake batter

In a mixing bowl – Add cream cheese and sour cream
Followed by the sugar – use a whisk to combine until smooth with no lumps.
Next, add the cornstarch, vanilla, and lemon juice.
Add eggs one at a time making sure each is well incorporated.
Pour batter into the prepared springform pan.

Bake cheesecake in a water bath

Place the springform pan on a baking tray and pour one cup of hot water in the baking tray outside the springform pan.
Place on the center rack in the preheated oven
Bake for about 40 minutes or until set but still slightly wobbly in the center.
Cool completely

Blueberry Topping

Heat the blueberries with its juices or water, cornstarch, and sugar over low heat until the sugar has melted and the cornstarch has thickened the mixture.
Pour over the cheesecake.
Cool cheesecake in the fridge for a few hours or overnight before you serve it.
Alternatively, you may choose to serve the blueberry filling along with the cheesecake instead of pouring it over.

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Six tips when making cheesecakes

Temperature – Always have your ingredients at room temperature. If necessary delay it by a few minutes just so they thaw. You can thaw cream cheese in the microwave at 50% power for 10 secs at a time. Do not melt it as it does alter the taste. Place eggs in warm water to thaw – room temperature eggs mix well in the cheese batter and works best for consistency
Quality – Use good quality high fat cream cheese like mascarpone Philadelphia as they are thicker in consistency as compared to low-fat cream cheese which can affect the consistency of your baked batter.
Pans – Prepare your baking pans properly. Use a springform pan when baking a cheesecake. Butter the inside of the pan for easy removal. When baking in a water bath foil the outside of the pan to prevent water from getting into the cheesecake.
Mixing – Never over mix, a cheesecake batter at this will incorporate air and lead to cracking.
Baking – since cream cheese batter is similar to a custard, baking in a water bath helps keep the custard batter soft and supple rather than dry and spongy. This also prevents cracking.
Cooling – Run a knife around the edges of the cheesecake before you cool it. This will prevent the cake from cracking as it shrinks while cooling. Make sure to let the cake cool properly, this also helps the custard set and you will be able to make pretty neat slices. Of course, a chilled cheesecake is also more delicious than a warm one.

Troubleshooting

My cheesecake is curdled?

If you try to mix the batter with cold ingredients they will not blend well and result in curdling. The best way to smooth this would be to warm the batter in a double boiler and let the batter become smooth. Then let it cool to room temperature before you bake.

Why did my baked blueberry cheesecake crack?

Over mixing a cheesecake batter usually is the culprit for cracks as too much air gets incorporated while mixing. The air makes the cheesecake rise during baking and the collapse during cooling causing a crack.

How can I keep my cheesecake from cracking?

Avoid over mixing.
Make sure all ingredients are at room temperature especially the cream cheese.
Cold cream cheese results in over mixing instead let the cheesecake come to room temperature.
Always mix the batter just until the ingredients are incorporated.

How do I fix a crack cheesecake?

If possible add a topping like a sour cream topping and bake for 5 minutes.
Alternatively, add a fruit filling on the cheesecake and chill it until set.
Another way would be to chill the cake well first. Use clean hand to close the crack.
Using a hot spatula to smooth the top as best you can.

Frequently asked questions

Can I bake a cheesecake without a spring foam pan?

Yes, use a regular pan and bake the cheesecake making sure to line the pan with parchment paper. Chill the cheesecake well then carefully invert the cheesecake onto a plate and then invert it once more onto a serving plate.

What is the best temperature for baking cheesecake?

I always bake my cheesecake at 150 C/ 325 F Bake until the cheesecake is set but still has a slight wobble in the center. This will set as the cheesecake cools in the fridge.

Do you have to use a water batch for cheesecakes?

A cheesecake is a custard-like batter with cream cheese in it. So it must be baked delicately. A water bath insulated the pan and ensure that the batter never gets over heated keeping that custard-like batter moist, soft and silky.

Can I use low-fat cream cheese in this blueberry cheesecake?

You can use lower fat cream cheese by adding a bit more starch but you will be compromising on taste, texture, and richness.
You can go as low as 9% cream cheese but adding about two tablespoons of cornstarch instead of one. The cornstarch will help add stability.

How long is blueberry cheesecake good for?

This baked blueberry cheesecake will last in the fridge for 3 to 5 days. Make sure to wrap it well in cling wrap to prevent it from drying out.

Can this blueberry cheesecake be frozen?

It is better to freeze the cheesecake without the cherry topping for longer shelf life. Make sure to wrap it well in plastic to prevent it from drying out. To thaw keep it wrapped in the refrigerator overnight. The condensation will remain on the plastic leaving the cheesecake dry.

How far ahead can I make this Cheesecake?

This cheesecake can be made up to 3 days ahead of time and kept in the fridge before serving.

How do I know if my baked blueberry cheesecake is overcooked?

Overbaked cheesecake often has a crack. The cake will be dry and gritty when cut. The eggs overcook so the cheesecake becomes firm and dense instead of soft and silky custard-like.

What else can I do with Blueberries?

Blueberries are the most versatile fruit and in abundance in summer. Here are some of my favorite recipes you may like to try.

Blueberry cream cheese bars
Mini Blueberry Cheesecakes
Blueberry Crumble
Mini Blueberry Cream Cheese Tarts
Apple Blueberry Cupcakes
Blueberry Banana Smoothie
Best Blueberry Filling for cakes, pies, and desserts

Blueberries, Jam, homemade, low sugar, no pectin, blueberry,

Blueberry jam without Pectin21

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The Best Blueberry Cheesecake Recipe

Author: Veena Azmanov

5 from 10 votes

Print Pin Rate

Prep Time: 20 mins

Cook Time: 40 mins

Total Time: 4 hrs

Calories: 294kcal

Adjust Servings Here: 10 Servings

Description

If you were wondering how to make a blueberry cheesecake then this is the best blueberry cheesecake recipe. This simple, easy and effortless recipe has creamy mascarpone cheesecake batter baked to perfection then topped with plump juicy blueberry compote that just melts in the mouth. Make it with fresh or frozen blueberries any time of the year.