Blueberries And Cream Cheesecake Recipe

Name: Blueberries And Cream Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 cups blueberries fresh; 1 tablespoon cornstarch; 24 ounces cream cheese at room temperature; 1 cup granulated sugar replacement; 5 large eggs; 2 tablespoons cornstarch; 1 1/2 cups sour cream; 1/4 teaspoon salt; 2 tablespoons granulated sugar replacement; 1/2 teaspoon vanilla extract; 1/4 cups granulated sugar replacement; 1/4 cup water; 1 cup blueberries fresh

Servings: persons

2 1/2 cups blueberries fresh
1 tablespoon cornstarch
24 ounces cream cheese at room temperature
1 cup granulated sugar replacement
5 large eggs
2 tablespoons cornstarch
1 1/2 cups sour cream
1/4 teaspoon salt
2 tablespoons granulated sugar replacement
1/2 teaspoon vanilla extract
1/4 cups granulated sugar replacement
1/4 cup water
1 cup blueberries fresh

1
Combine 2 1/2 cups blueberries and 1 tablespoon cornstarch in blender; blend until smooth.
2
Cook puree in saucepan over medium-high heat about 15 minutes or until slightly thickened, stirring constantly.
3
Set mixture aside to cool.
4
Reserve 1/2 cup puree for glaze.
5
Beat cream cheese with an electric mixer until light and fluffy.
6
Gradually add 1 cup sugar, mixing well.
7
Add eggs, one at a time, beating well after each addition.
8
Stir in 2 tablespoons cornstarch and salt.
9
Pour batter into a greased 9-inch springform pan.
10
Pour puree over cheesecake batter; gently swirl with a knife.
11
Bake at 325F (160C) for 45 minutes or until set.
12
Remove from oven; cool on wire rack 20 minutes.
13
Combine sour cream, 2 tablespoons sugar, and vanilla extract; mix well.
14
Spread over cheesecake.
15
Bake at 325F (160C) an additional 10 minutes.
16
Cool on wire rack.
17
Cover and chill 8 hours.
18
Combine reserved 1/2 cup puree, 1/4 cup sugar and water in a small saucepan; cook over medium heat, stirring constantly until thickened.
19
Gently fold in 1 cup blueberries; let cool.
20
Remove sides of springform pan.
21
Spoon blueberry glaze on cheesecake.

1324

kcal

Calories

Fat

111

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 1/2 cups blueberries fresh, 1 tablespoon cornstarch, 24 ounces cream cheese at room temperature, 1 cup granulated sugar replacement, and more.

Yes, Blueberries And Cream Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Blueberries And Cream Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions