Baked Blueberry Cheesecake
Calories: 32
Adjust Servings Here: 9 Servings
Description
This baked blueberry cheesecake is rich, creamy, and swirled with vibrant blueberry sauce for the perfect balance of sweet and tangy flavor. Made with a buttery graham cracker crust and a silky smooth cheesecake filling, this bakery-style cheesecake is baked in a water bath for a velvety texture and beautiful crack-free finish.
Ingredients
Blueberry filling
- 200 g (7 oz) Blueberries fresh or frozen
- 50 g (¼ cup) White sugar
- 1 tbsp Cornstarch
- 1 tbsp Lemon juice
- 120 ml (½ cup) Water (divided)
Crust
- 200 g (7 oz) Graham crackers
- 60 g (4 tbsp) Butter unsalted
- 2 tbsp Sugar optional
Cheesecake filling
- 680 g (24 oz) Cream cheese room temperature
- 240 g (1 cup) Sour cream room temperature
- 180 g (¾ cup) Sugar
- 30 g (2 tbsp) Cornstarch
- 4 large Eggs
- 2 tbsp Lemon juice
- ½ tsp Salt
- 1 tsp Vanilla extract
Instructions
- Prepare the oven and pan - Preheat the oven to 350°F / 177°C / Gas Mark 4. Wrap the outside of a 9-inch springform pan with aluminum foil to prevent water from seeping in during baking.
- Make the blueberry filling - In a saucepan, combine the blueberries, sugar, lemon juice, and half the water. Cook over medium heat until the blueberries soften and release their juices. Mix the cornstarch with the remaining water until smooth, then stir it into the blueberry mixture. Cook for another 1 to 2 minutes until thick, glossy, and spoonable. Remove from the heat and cool completely.200 g Blueberries, 50 g White sugar, 1 tbsp Cornstarch, 1 tbsp Lemon juice, 120 ml Water (divided)
- Make the crust - Crush the graham crackers into fine crumbs using a food processor or rolling pin. Combine the crumbs with the sugar and melted butter until evenly moistened. Press the mixture firmly into the bottom and up the sides of the prepared springform pan. Place the crust in the refrigerator while you prepare the cheesecake filling. Chilling helps firm the crust so it holds its shape during baking.200 g Graham crackers, 60 g Butter unsalted, 2 tbsp Sugar
- Make the cheesecake filling: In a mixing bowl, beat the cream cheese and sour cream until smooth and creamy. Add the sugar, cornstarch, lemon juice, salt, and vanilla extract. Mix until combined. Add the eggs one at a time, mixing on low speed just until incorporated after each addition. Do not overmix.680 g Cream cheese, 240 g Sour cream, 180 g Sugar, 30 g Cornstarch, 4 large Eggs, 2 tbsp Lemon juice, ½ tsp Salt, 1 tsp Vanilla extract
- Swirl the blueberry filling - Pour the cheesecake batter into the cooled crust. Spoon dollops of the cooled blueberry filling over the cheesecake batter. Use a skewer or knife to gently swirl the blueberry filling into the top of the cheesecake. Do not over-swirl.
- Bake the cheesecake - Place the cheesecake pan into a large roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the cheesecake pan. Bake for 70 to 80 minutes, or until the edges are set and the center still has a slight wobble. Turn off the oven, crack the oven door slightly open, and let the cheesecake cool inside the oven for 30 minutes. Run a thin knife around the edge of the cheesecake to prevent cracking as it cools.
- Chill - Remove the cheesecake from the water bath and let cool completely at room temperature. Cover and refrigerate for at least 4 hours, preferably overnight.
- Decorate and serve - Whip the heavy cream with powdered sugar until soft peaks form. Spoon or pipe the whipped cream into the center of the chilled cheesecake. Top with extra blueberry filling and fresh blueberries. Garnish with mint leaves if desired. Slice with a warm knife, wiping clean between cuts for neat slices.
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