Baked Blueberry Cheesecake
This baked blueberry cheesecake is a must-make dessert when blueberries are in season. A rich, creamy, silky smooth vanilla cheesecake batter baked over rich buttery graham cracker or homemade shortcrust pastry. Topped with a delicious sweet blueberry filling for that classic blueberry cheesecake you won't be able to resist.
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.
- 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.
Ingredients and substitutes (Save/Pin)
- Blueberries - Use fresh blueberries when they are in season. Frozen blueberries also 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 them. But, that does not mean you can't use any other. Any 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 - Helps 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 get fresh blueberries when in the season, but they are so expensive. When possible, I 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.
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
- I like to use my food processor to crush the crackers so I can save time. And yet, you can certainly do it by hand. It's also a lot less messy in the processor.
- Cheesecakes are best made in springform pans, so you can take them off easily.
- Also, I like to use my kitchen scale when baking (read how to measure ingredients correctly here).
- Some of the ingredients will also need measuring cups and spoons.
- Always keep your cheesecakes on a baking tray for easy clean up in case of spills and overflows.
- Most baked cheesecakes are baked in water baths, so you will need aluminum foil to wrap the bottom of the springform pan or muffin pans
- In addition, if you make a baked cheesecake, you will need a baking dish to place the springform in so you can pour water on the outside.
The BEST baked blueberry cheesecake (Save/Pin)
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.
The Best Blueberry Cheesecake Recipe
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Ingredients
For the Crust
- 150 grams (6 oz) Digestive biscuits or graham crackers
- 80 grams (1/3 cups) Unsalted butter melted
- 1 tbsp Caster sugar
Cheesecake Batter
- 250 grams (8.0 oz) Cream cheese 35 to 40 %
- 250 ml (1.00 cups) Sour cream
- 100 grams (0.5 cups) Granulated sugar
- 1 tbsp Cornstarch
- 3 Eggs
- 2 tbsp Lemon juice
- 2 tsp Vanilla extract
Blueberry Topping
- 300 grams (2.00 cups) Blueberries (fresh or frozen)
- 60 ml (0.25 cups) Blueberry juice or water
- 50 grams (0.25 cups) Sugar
- 1 tbsp Cornstarch
Instructions
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, sit 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 least15 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 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. .
Recipe Notes
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 as 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.
Equipment
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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
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.
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.
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 overheated keeping that custard-like batter moist, soft, and silky.
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.
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.
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.
This cheesecake can be made up to 3 days ahead of time and kept in the fridge before serving.
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
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Agness of Run Agness Run
It looks stunning! So creamy and delicious, definitely trying this!
Veena Azmanov
So glad to hear that Agness.
Luci
I feel like I could have serious food feels for this beauty, it looks stunning! I used to love a bit of blueberry cheesecake back in my dairy-eating days <3
Veena Azmanov
Aww... I know!! Thank you Luci <3
Ludmilla
I have made before a cheesecake with mascarpone cheese and is simply divine!! I loved your recipe!! Looks amazing!
Veena Azmanov
Thank you so much Ludmilla.
Dannii @ Hungry Healthy Happy
A blueberry cheesecake really is a classic dessert. I have never made a cheesecake before, but I am going to have to give it a try.
Veena Azmanov
Oh you will love cheesecakes Dannii..! My all time favorite desserts!!
Diana
Love this classic! I always made baked cheesecake with blueberry pie filling on top!
Veena Azmanov
Thank you! Diana
Jemma
Cheese cake is one of my favourite desserts. I love the blueberry topping,
Veena Azmanov
Thank you so much Jemma!!
Anonymous
I have just noticed that you mentioned posting about your homemade biscuits well i look forward for that thank you
Anonymous
thank you for your reply it is interesting you do your own crust but can you post about it? it seems better than digestive.
Anonymous
HI I ADORE CHEESECAKES YOUR RECIPE LOOKS DELICIOUS THANKS FOR SHARING BUT I HAVE QUESTION SINCE MASCARPONE CHEESE IS EXPENSIVE CAN I JUST REPLACE IT WITH CREAM CHEESE OF SAME AMOUNT AGAIN THANKS FOR SHARING!
Veena Azmanov
Oh yes,, You can also use any other cream cheese with similar fat percentage would be good..
Thanks
Veena