Blueberry Cheesecake Recipe

Name: Blueberry Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For crust; 2 1/3 cups ground graham crackers, gingersnaps or biscotti biscuits (I usually chop some nuts and add to the crust - pecans, walnuts or pine nuts); 1/2 cup (1 stick) unsalted butter, melted; 1/4 cup sugar; For filling; 4 8-ounce packages cream cheese, room temperature; 1 1/2 cups sugar; 1/4 cup all purpose flour; 5 large eggs; 1 16-ounce container sour cream; 1/4 cup milk; 1 tablespoon vanilla extract; For topping; 1 heaping cup of blueberries plus additional 1/2 cup; 1/4 cup sugar; 1 1/2 teaspoon corn starch

Servings: persons

For crust
2 1/3 cups ground graham crackers, gingersnaps or biscotti biscuits (I usually chop some nuts and add to the crust - pecans, walnuts or pine nuts)
1/2 cup (1 stick) unsalted butter, melted
1/4 cup sugar
For filling
4 8-ounce packages cream cheese, room temperature
1 1/2 cups sugar
1/4 cup all purpose flour
5 large eggs
1 16-ounce container sour cream
1/4 cup milk
1 tablespoon vanilla extract
For topping
1 heaping cup of blueberries plus additional 1/2 cup
1/4 cup sugar
1 1/2 teaspoon corn starch

1
Make crust:
2
Position rack in center of oven and preheat to 375u00b0F. Wrap outside of 10-inch-diameter springform pan with heavy-duty foil. Combine all ingredients in processor. Blend using on/off turns just until crumbs are moist. Press crumb mixture firmly onto bottom and 2 inches up sides of prepared pan. Bake until crust begins to brown, about 8 minutes. Transfer crust to rack and cool. Maintain oven temperature.
3
Make filling:
4
Using electric mixer, beat cream cheese and sugar in large bowl until will blended. Beat in flour. Add eggs 1 at a time, beating just until combined. Beat in sour cream, milk and vanilla. Pour filling into crust.
5
Place springform pan in large roasting pan. Pour enough hot water into roasting pan to come 1 inch up sides of pan. Bake cheesecake until just set in center and top is slightly puffed and golden brown, about 1 hour. Turn off oven; keep door closed. Let cheesecake stand in oven 1 hour. Remove cheesecake from roasting pan. Refrigerate until cold, at least 6 hours. Cover; refrigerate overnight.
6
Make topping:
7
In a saucepan over medium high heat, combine 1 heaping cup blueberries, sugar and cornstarch. Mix until sugar and cornstarch dissolve. Boil 3 min. or until juices are thick, take off heat, and stir in 1/2 cup blueberries. Cool mixture, pour over cheesecake and chill 2 hours or until set.
8
Run small sharp knife around sides of cake to loosen. Release pan sides. Transfer cake to platter. Cut into wedges.

1340

kcal

Calories

Fat

144

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 16 ingredients. The key ingredients include: For crust, 2 1/3 cups ground graham crackers, gingersnaps or biscotti biscuits (I usually chop some nuts and add to the crust - pecans, walnuts or pine nuts), 1/2 cup (1 stick) unsalted butter, melted, 1/4 cup sugar, and more.

Yes, Blueberry 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.

Blueberry Cheesecake

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