Blueberry Cheesecake Recipe

Name: Blueberry Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 40 vanilla wafers, crushed; 1 cup finely chopped pecans; 1/3 cup butter, melted; 2 packages (8 ounces each) cream cheese, softened; 1/2 cup butter, softened; 1-1/2 cups sugar; 2 cups 4% cottage cheese; 2 cups sour cream; 6 tablespoons cornstarch; 6 tablespoons all-purpose flour; 4-1/2 teaspoons lemon juice; 1 teaspoon vanilla extract; 4 large eggs, lightly beaten; 3-1/2 cups fresh blueberries, divided; 1 cup sugar; 2 tablespoons cornstarch; Edible pansies or violas and fresh mint leaves, optional

Servings: persons

40 vanilla wafers, crushed
1 cup finely chopped pecans
1/3 cup butter, melted
2 packages (8 ounces each) cream cheese, softened
1/2 cup butter, softened
1-1/2 cups sugar
2 cups 4% cottage cheese
2 cups sour cream
6 tablespoons cornstarch
6 tablespoons all-purpose flour
4-1/2 teaspoons lemon juice
1 teaspoon vanilla extract
4 large eggs, lightly beaten
3-1/2 cups fresh blueberries, divided
1 cup sugar
2 tablespoons cornstarch
Edible pansies or violas and fresh mint leaves, optional

1
In a large bowl, combine the wafer crumbs, pecans and butter. Press onto the bottom and 2 in. up the sides of a greased 10-in. springform pan. Place on a
2
. Bake at 375u00b0 for 8 minutes. Cool on a wire rack. Reduce heat to 325u00b0.
3
In a large bowl, beat the cream cheese, butter and sugar until smooth. Process cottage cheese in a blender until smooth; beat into a cream cheese mixture. Beat in the sour cream, cornstarch, flour, lemon juice and vanilla. Add eggs; beat on low speed just until combined. Pour over crust.
4
Return pan to
5
. Bake at 325u00b0 for 70-80 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight
6
For glaze, puree 2-1/2 cups blueberries in a food processor; press through a fine mesh sieve, reserving 1 cup juice. Discard pulp and seeds.
7
In a small saucepan, combine sugar, cornstarch and reserved blueberry juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Refrigerate until completely cooled.
8
Remove sides of pan. Spread glaze over cheesecake. Sprinkle with remaining blueberries; garnish with pansies or violas and mint if desired. Refrigerate leftovers.

4913

kcal

Calories

144

Fat

286

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 17 ingredients. The key ingredients include: 40 vanilla wafers, crushed, 1 cup finely chopped pecans, 1/3 cup butter, melted, 2 packages (8 ounces each) cream cheese, softened, 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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