Blueberry Cheesecake2021-05-24T11:16:39-04:00

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    • The Quacker Factory
      Post count: 310

      Blueberry Cheesecake Recipe


      For the Crust:

      • 1 1/2 cups graham cracker crumbs (12 -13 full sheet graham crackers)
      • 6 TBS melted butter
      • 1/4 cup granulated white sugar

      For the Blueberry Sauce:

      • 2 cups fresh blueberries
      • 3 TBS granulated white sugar
      • 1 tsp lemon juice
      • 1 TBS cornstarch
      • 1 TBS warm water

      For the Cheesecake Filling:

      • 24 oz cream cheese (softened)
      • 1 cup granulated white sugar
      • 1 cup sour cream
      • 1/2 TBS vanilla extract
      • 3 large eggs (room temperature)


      For the Crust:

      • Preheat the oven to 350 degrees Fahrenheit.
      • Crush up your graham cracker pieces in a blender or food processor till a nice fine crumb is formed.
      • Mix the crumbs, melted butter and sugar together.
      • Press into the bottom and slightly up the sides of a 9 in springform sprayed with pam.
      • Wrap foil around the bottom of the pan and around the sides over the top.
      • Bake for about 8 – 10 minutes. Allow to cool as you prepare the blueberry sauce and filling.

      For the Blueberry Sauce:

      • Put the blueberries and sugar together in a small saucepan over medium heat.
      • In a small bowl mix together the lemon juice, cornstarch and water.
      • Add the cornstarch to the blueberries, smashing some of the berries as you stir it together. Remove from heat as the mixture starts to thicken.
      • Push through a fine mesh strainer to separate the juice and the berries. Save both for later.

      For the Cheesecake Filling:

      • Mix your cream cheese in a stand mixer till smooth.
      • Add in the sugar and beat for 2-3 minutes.
      • Add in the sour cream, vanilla extract and stir to combine.
      • Add in the eggs, one at a time, mixing after each addition till just blended.

      For the Cheesecake Assembly:

      • Pour the filling into the cooled crust.
      • Drop the blueberry sauce (not the berries) on the top of the batter. You’ll use about 1/4 cup of it here. Mix the extra sauce back in with the cooked berries and save for later.
      • Use a knife to gently swirl the blueberry sauce around the top of the cheesecake in a marbled fashion.
      • Place the pan into a large roasting pan, or deep cookie sheet filled with 1/2 to 1 inch of hot water.
      • Bake for 55-65 minutes until the center is almost set, except for a couple inches in the middle.
      • Turn the oven off, and open the oven door slightly and leave the cheesecake in there for 1 hour.
      • Remove cheesecake from the oven and allow to cool to room temperature.
      • Cover and place in the fridge overnight.
      • Carefully remove the cheesecake from the pan.
      • Cut into slices and serve.
      • Top with remaining berries and whipped cream if desired.

      Enjoy 🙂


      Prep time does not include cooling time for the cheesecake

      (This recipe was acquired from

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