Top your classic cheesecake with fresh or frozen blueberries in this blueberry cheesecake. A rich, creamy, silky smooth cream cheese batter over graham cracker crust and topped with a delicious sweet blueberry filling. Absolute heaven.
Table of Content
One of our absolute favorite family desserts is cheesecake. We can make and eat cheesecake at any time of the year. And, 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.
Why make this cheesecake?
- This is based on my basic no-fail cheesecake recipe. And if you master this recipe, you will never have to look for another cheesecake recipe again.
- There are just three components to this recipe.
- The crust - Today, I am using Graham cracker crumbs for the crust. But, if you don't have or cannot find Graham crackers you can also use my homemade cheesecake crust.
- 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 blueberry filling - The Best thing about this blueberry filling is that you can pour it over the baked cheesecake as we did in our mini blueberry cheesecakes, or serve it on the side of the cheesecake as I am doing here.
- The cheesecake batter takes only about 70 to 80 minutes to bake, and then needs a good few hours of chilling time. Therefore, this is a perfect make-ahead dessert for those times when you have family and friends to entertain.
Ingredients and substitutes
- 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. And yet, you can add more if you like it, extra sweet.
- 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. You can also use flour instead of cornstarch.
- Lemon juice - Helps cut the sweetness and brings out the flavor in the cheesecake. You can also add some lemon zest to enhance the flavor or lemon.
- Crackers - I am using Graham crackers with sugar and melted butter for the crust. But, if for some reason you don't have crackers on hand - you can make a cheesecake crust at home from scratch - 3 methods.
- Blueberries - Use fresh blueberries when they are in season. Frozen blueberries also work perfectly for the blueberry filling with this cheesecake. No need to thaw the blueberries and they cook right down, soaking all the sugar and become plump. You can also use strawberries, raspberries, blackberries too!
Easy blueberry cheesecake
- Pre-heat the oven at 350°F / 177°C/ Gas Mark 3.
- Prepare pan - Wrap the outside of a 9-inch springform pan in aluminum foil. We will also need a roasting rack larger than the springform pan. I am using an 8-inch springform pan because I like a little height in my cheesecakes.
Pro tip - The aluminum foil will prevent water from entering the cheesecake while baking in a water bath.
Blueberry filling
- In a small saucepan, over medium heat, add the blueberries, sugar, lemon juice, and half the water (¼ cup). Cook on low to medium heat until all the sugar has dissolved. Use a vegetable masher to mash some of the berries.
Pro tip - Mashing will add a nice thicker consistency to the blueberry topping but make sure to leave some blueberries whole. - Combine the remaining water with cornstarch. Add it to the blueberries. Continue to cook on low heat until the filling is thick and glossy.
Pro tip - Cornstarch can settle to the bottom of the water so you must stir it just before adding it to the saucepan. - Remove and cool before you pour it over the cheesecake or serve it alongside the cheesecake.
Pro tip - The blueberry sauce will thicken as it cools so keep that in mind when you take it off the heat.
Cheesecake crust
- Crush the graham cracker/biscuits in a food processor. Add sugar and the melted butter and stir to combine.
Pro tip - You can also place them in a ziplock bag and use a rolling pin to crush them. - Pour the graham cracker crumbs into the prepared springform pan. Use the back of your spoon or measuring cup to press the crumbs firmly to form a crust.
Pro tip - Pressing down firmly will ensure a good base for the cheesecake and it won't fall apart when you cut slices. - Bake in the oven for 10 minutes. Once baked, set aside to cool slightly.
- Reduce the oven temperature to 300°F / 150°C/ Gas Mark 2.
Cheesecake filling
- In the large bowl of an electric mixer, with the whisk paddle attachment, combine cream cheese and sour cream. Then, add the sugar. Followed by the cornflour and vanilla extract.
Pro tip - The cream cheese must be at room temperature. Otherwise, the batter mixture will be lumpy. And if necessary, place a warm bowl on top of the cream cheese to help thaw faster. - Add the eggs, one at a time, making sure to incorporate each well.
Pro tip - We want each egg to incorporate well but we do not want to incorporate too much air into the batter. Otherwise, the top will crack when baking. So, do not overmix.
Bake
- Double boiler - Pour the batter into the prepared springform pan over the baked crust. Scrape the bowl with a rubber spatula.
Place the springform pan in a deep baking pan or roasting rack. Pour 2 cups of hot water into the roasting rack outside the springform pan.
Pro tip - The water will create steam in the oven and prevent the custard-based cheesecake from drying out. - Bake for 70 to 80 minutes until set. Remove from the oven and let cool for 30 minutes on the counter. Then, run a knife or spatula around the edge of the cake but do not remove it from the pan.
Pro tip - As the cheesecake cools it will shrink slightly. Running the knife around will prevent any cracks on the top of the cheesecake.
Chill and topping
- Chill the cheesecake for at least 4 hours - preferably overnight.
- You can pour the blueberry filling over the cheesecake before chilling it. Or serve the blueberry topping along with the cheesecake as I have done here.
Variations
- Marbled blueberry cheesecake - pour the blueberry filling in dollops over the cheesecake batter before baking. Swirl it around to create a marbled effect.
- Blueberry topped cheesecake - Pour all the blueberry filling over the cheesecake. Chill it until the topping set. This helps set filling on top. Or you can drizzle the filling on individual slices as I have
Secrets to perfect cheesecakes?
Well, I think there are several very important things as I have explained in the recipe and this post. Most importantly, these are the 5 most important things you must remember for every cheesecake.
- Room temperature ingredients - for example, chilled cream cheese will make a lumpy batter.
- Don't over-mix the batter - over-mixing will incorporate too much air which leads to cracked cheesecake.
- Bake in a water bath - the oven is dry air which is not good for custard-based batters so the steam created in a water batter bakes the cheesecake to perfection.
- Loosen the cheesecake before you chill it - the cheesecake and crust will shrink as it cools so loosen it before chilling to prevent any cracks.
- Chill for at least 6 hours or overnight - this helps the egg-baked cake to set which will not only tastes great but will also cut impressive slices.
More cheesecake recipes
- Baked blueberry cheesecake
- Baked strawberry cheesecake, or Strawberry Jello Cheesecake
- Classic baked mango cheesecake, or No-Bake Mango Cheesecake
- Baked cheery Cheesecake,
- Baked Chocolate Cheesecake or Baked chocolate cherry cheesecake,
- Mini Cheesecakes - blackberry, blueberry, or raspberry.
- no-bake cheesecake, no-bake mango,
- Cheesecake tarts such as chocolate cheesecake tart, mini chocolate cheesecake tarts, lemon cheesecake tarts.
- See all cheesecake recipes
Frequently asked questions
How long can I keep this cheesecake?
This 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.
Do you have to use a water bath for baked cheesecakes?
Cheesecake is a custard-like batter with cream cheese in it. So it must be baked delicately. A water bath insulates the pan and ensures that the batter never gets overheated keeping that custard-like batter moist, soft, and silky.
Why is my cheesecake batter curdles?
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 cake batter in a double boiler and let the batter become smooth. Then, let it cool to room temperature before you bake.
Why is my cheesecake cracked?
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 then collapse during cooling causing a crack.
How do I keep the cheesecake from cracking?
There are a few things you can do.
- 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.
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Printable Recipe
Blueberry Cheesecake - Baked
Print Pin Rate Share by Email Share on FB Save Grow Coooking Temperature: 300°F / 150°C/ Gas Mark 2
Difficulty: Easy
Diet : NF
Calories: 511kcal
Adjust Servings Here: 10 Servings
Description
Top your classic cheesecake with fresh or frozen blueberries in this blueberry cheesecake. A rich, creamy, silky smooth cream cheese batter over graham cracker crust and topped with a delicious sweet blueberry filling. Absolute heaven.
Video
Ingredients
Blueberry filling
- 7 oz (200 g) Blueberries (fresh or frozen)
- ¼ cup (50 g) White sugar
- 1 tablespoon Cornstarch
- 1 tablespoon Lemon juice
- ½ cup (120 ml) Water (divided)
Crust
- 7 oz (200 g) Graham crackers
- 4 tablespoon (60 g) Butter unsalted
- 4 tablespoon (60 g) Sugar
Cheesecake filling
- 24 oz (680 g) Cream cheese (room temperature)
- 1 cup (240 ml) Sour cream (room temperature)
- 1 cup (200 g) Sugar
- 4 tablespoon (60 g) Cornstarch
- 4 Eggs (large, beaten)
- 2 tablespoon Lemon juice
- ½ teaspoon Salt
- 1 teaspoon Vanilla extract
Instructions
- Pre-heat the oven at 350°F / 177°C/ Gas Mark 3.
- Prepare pan - Wrap the outside of a 9-inch springform pan in aluminum foil. We will also need a roasting rack larger than the springform pan. I am using an 8-inch springform pan because I like a little height in my cheesecakes. Pro tip - The aluminum foil will prevent water from entering the cheesecake while baking in a water bath.
Blueberry filling
- In a saucepan, over medium heat, add the blueberries, sugar, lemon juice, and ¼ cup water. Cook on low to medium heat until all the sugar has dissolved. Use a vegetable masher to mash some of the fruit. Pro tip - Mashing will add a nice thicker consistency to the topping but make sure to leave some blueberries whole.
- Combine the remaining water with cornstarch. Add it to the blueberries. Continue to cook on low heat until the filling is thick and glossy. Pro tip - Cornstarch can settle to the bottom of the water so you must stir it just before adding it to the saucepan.
- Remove and cool before you pour it over the cheesecake, or serve it alongside the cheesecake. Pro tip - The filling will thicken as it cools so keep that in mind when you take it off the heat.
Cheesecake crust
- Crush the graham cracker/biscuits in a food processor. Add sugar and the melted butter and stir to combine.Pro tip - You can also place them in a ziplock bag and use a rolling pin to crush them.
- Pour crumbs into the prepared springform pan. Use the back of your spoon or measuring cup to press the crumbs firmly to form a crust.Pro tip - Pressing down firmly will ensure a good base for the cheesecake and it won't fall apart when you cut slices.
- Bake in the oven for 10 minutes. Once baked set aside to cool slightly.
- Reduce the oven temperature to 300°F / 150°C/ Gas Mark 2.
Cheesecake filling
- In the bowl of a stand mixer, with the whisk paddle attachment, combine cream cheese and sour cream. Then, add the sugar. Followed by the cornflour and vanilla extract.Pro tip - The cream cheese must be at room temperature. Otherwise, the batter will be lumpy. And if necessary, place a warm bowl on top of the cream cheese to help thaw faster.
- Add the eggs, one at a time, making sure to incorporate each well.Pro tip - We want each egg to incorporate well but we do not want to incorporate too much air into the batter. Otherwise, the top will crack when baking. So, do not overmix.
Bake
- Double boiler - Pour the batter into the prepared springform pan over the baked crust. Place the springform pan in a deep baking pan or roasting rack. Pour 2 cups of hot water into the roasting rack outside the springform pan. Pro tip - The water will create steam in the oven and prevent the custard-based cheesecake from drying out.
- Bake for 70 to 80 minutes until set. Remove from the oven and let cool for 30 minutes on the counter. Then, run a knife or spatula around the edge of the cake but do not remove it from the pan. Pro tip - As the cheesecake cools it will shrink slightly. Running the knife around will prevent any cracks on the top of the cheesecake.
Chill and topping
- Chill the cheesecake for at least 4 hours - preferably overnight. You can pour the blueberry filling over the cheesecake before chilling it. Or, serve the blueberry filling along with the cheesecake as I have done here.
Recipe Notes
- 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. 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.
- Crust - bake the cheesecake crust for 10 to 12 minutes before you add the cheesecake crust. This will prevent a soggy crust later.
- 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.
Notes -
- Make-ahead - it is always best to make the cheesecake a day ahead of serving. This cheesecake can be made up to 3 days ahead. It will keep well in the fridge for 5 days. Alternatively, you can freeze this cheesecake for up to 3 months.
- Water bath - A water bath is simply placing the cake pan in a large roasting pan. Then pour hot water into the roasting pan (outside the cake pan). The steam created by the water helps the custard-based cheesecake bake without cracking. Alternatively, you can place another large baking pan with water on the bottom of the oven if you don't have a large roasting pan or are afraid that the springform pan may leak.
- Toppings - This is a basic baked cheesecake with cherry filling but can be topped with an endless list of toppings such as fruit fillings, caramel sauce, butterscotch sauce, chocolate syrup. Try my blueberry cheesecake, cherry cheesecake, strawberry cheesecake, mango cheesecake
Nutrition Information
Calories: 511- kcalCarbohydrates: 50- gProtein: 8- gFat: 32- gSaturated Fat: 17- gCholesterol: 152- mgSodium: 510- mgPotassium: 201- mgFiber: 1- gSugar: 34- gVitamin A: 1163- IUVitamin C: 4- mgCalcium: 119- mgIron: 1- mg
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
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Jenny
This cheesecake is so rich and creamy and looks really impressive when sliced. I love the blueberry topping, so good and not too sweet. Yum!
Veena Azmanov
Thank you, Jenny. I am happy you enjoyed it.
Biana
This cheesecake looks amazing! Can you replace blueberries with frozen raspberries or mixed berries?
Veena Azmanov
Yes, of course, Biana. You can use any other fruits and berries too.
Tara
The texture on this cheesecake looks absolutely amazing! Love the flavor with the blueberries over the top too. Yum!
Irina
I was looking for the best cheesecake ever, and I finally found the one! I made it, and it turned out yummy and delicious. It is easy to make too. 🙂
Veena Azmanov
Thank you so much for the lovely feedback, Irina. Happy you enjoyed it.