The Best Blueberry Cheesecake Recipe | Baked Blueberry Cheesecake
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.
The BEST Blueberry Cheesecake Recipe| Classic Blueberry Cheesecake | Baked Blueberry Cheesecake
One of my absolute favorite desserts is cheesecake. I can make and eat cheesecake at any time. As you can see on this blog I have some really unique cheesecakes like fig cheesecake and mangoes cheesecake too!
I have lost count of the number of times I have made cheesecakes. When in college I would always be in charge of desserts! Guess what I always made for my friends? Yup, cheesecake! My favorite is strawberry cheesecake and Chocolate Cheesecake.
Fresh or frozen blueberries
This blueberry cheesecake has always been my tease. I love blueberries but we never get fresh blueberries and if we do then they are really so expensive! Recently, we started getting frozen blueberries which opened whole new possibilities for me.
The BEST Blueberry Cheesecake Recipe|Classic Blueberry Cheesecake |Baked Blueberry 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. You can use lower fat cream cheese too but you will be compromising on texture and richness. Be aware low-fat cream cheese will be soft with slices that may not hold up when moved.
- Sugar – A good cheesecake is not necessarily too sweet. This sugar has just the right balance and goes well with the sweet blueberry compote.
- Sour Cream– The tartness in the sour cream helps balance rich cream cheese and help lighten the batter some.
- Cornstarch – helps keep the custard batter together which means you get some pretty slices.
- Lemon juice – help cut the sweetness and brings out the flavor in the cheesecake really well. It does not affect the taste so don’t worry it won’t make the cheesecake lemony.
The ultimate Blueberry Cheesecake | Classic Blueberry Cheesecake |Baked Blueberry Cheesecake
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.
The BEST Blueberry Cheesecake Recipe with Blueberry Compote (Save/Pin)
Tools
- 7″ springform cake tin
You can use a cake mixer (Read – Best Stand Mixer for a home baking) - I prefer mixing bowls & whisk
- Spatula
- Oven
Blueberry Cheesecake Recipe | Baked Blueberry Cheesecake |Classic Blueberry Cheese Cake
Ingredients
For the Crust
- Digestive biscuits or graham crackers – 150 grams (1 1/2 cup or 7 oz)
- Unsalted butter – 113 grams (1 sticks or 1/2 cup)
- Caster sugar – 100 grams (1/2 cup)
Cheesecake batter
- Mascarpone cheese – 250 grams (8.8 oz or 1/2 lbs)
- Sour cream – 250 ml (1 cup)
- Granulated sugar – 100 grams (1/2 cup)
- Cornstarch – 1 tbsp
- Eggs – 3 large
- Lemon juice – 2 tbsp
- Vanilla extract – 2 tsp
Cherry topping
- Blueberries – 300 grams (1 1/2 cup or 10 oz) (fresh or frozen)
- Blueberry juice or water – 60 ml (1/4 cup)
- Sugar – 50 grams (1/4 cup)
- Cornstarch – 1 tbsp
- Gelatin – 1 tbsp (optional)
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, 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 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, water, cornstarch, and sugar over low heat until the sugar has melted and the cornstarch has thickened the mixture.
- Taste and adjust sweetness. If necessary add a little sugar and dissolve again.
- If using gelatin – add now into the hot blueberry mixture
- Let cool to room temperature or slightly war.
- Pour over the cheesecake.
- Cool cheesecake in the fridge for a few hours or overnight before you serve it.
- Alternatively, you may choose to omit the gelatin and serve the blueberry sauce on the side with the cheesecake.
The BEST Blueberry Cheesecake Recipe |Classic Blueberry Cheesecake |Baked Blueberry Cheesecake Recipe
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.
Classic Blueberry Cheesecake Recipe |Baked Blueberry Cheesecake |Easy Blueberry Cheesecake
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The BEST Blueberry Cheesecake | Classic Blueberry Cheesecake | Easy Blueberry Cheesecake.
The Best Blueberry Cheesecake Recipe
Ingredients
For the Crust
- 150 grams Digestive biscuits or graham crackers
- 113 grams Unsalted butter
- 100 grams Caster sugar
Cheesecake Batter
- 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
Blueberry Topping
- 300 grams Blueberries (fresh or frozen)
- 60 ml Blueberry juice or water
- 50 grams Sugar
- 1 tbsp Cornstarch
- 1 tbsp Gelatin optional
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, water, cornstarch, and sugar over low heat until the sugar has melted and the cornstarch has thickened the mixture.
- Taste and adjust sweetness. If necessary add a little sugar and dissolve again.
- If using gelatin - add now into the hot blueberry mixture
- Let cool to room temperature or slightly war.
- Pour over the cheesecake.
- Cool cheesecake in the fridge for a few hours or overnight before you serve it.
- Alternatively, you may choose to omit the gelatin and serve the blueberry sauce on the side with the cheesecake.
Nutrition Information
Love Desserts? Especially Cheesecakes?
Perhaps you may like to check out my other collection of cheesecake recipes here – Cheesecake Recipes
Alternatively click here to see my Recipe Index to see a full list of all available recipes on this blog
A Collection of Scrumptious Cheesecake Recipes by Veena Azmanov
Love blueberries?
Here are a few more ways you can use blueberries whether they are frozen or fresh. Blueberry Inspired Treats
Alternatively, take a look at my Recipe Index to see a list of all my recipes on this blog
Mini Blueberry Cream Cheese Tart, Blueberry cheesecake, blueberry tart, blueberry ice cream, blueberry smoothie, blueberry crumble, blueberry crisp, blueberry parfait
It looks stunning! So creamy and delicious, definitely trying this!
So glad to hear that Agness.
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
Aww… I know!! Thank you Luci <3
I have made before a cheesecake with mascarpone cheese and is simply divine!! I loved your recipe!! Looks amazing!
Thank you so much Ludmilla.
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.
Oh you will love cheesecakes Dannii..! My all time favorite desserts!!
Love this classic! I always made baked cheesecake with blueberry pie filling on top!
Thank you! Diana
Cheese cake is one of my favourite desserts. I love the blueberry topping,
Thank you so much Jemma!!
I have just noticed that you mentioned posting about your homemade biscuits well i look forward for that thank you
thank you for your reply it is interesting you do your own crust but can you post about it? it seems better than digestive.
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!
Oh yes,, You can also use any other cream cheese with similar fat percentage would be good..
Thanks
Veena