Ultimate Blueberry Cheesecake

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I love, love, love Tyler Florence's recipe for the Ultimate Cheesecake. I love the cinnamon in the crust.. I love the flavor. But I can NOT get it to come out without cracks and looking all distorted. (most definitely operator error!)

I also have made and adore Chantal's New York Cheesecake from allrecipes.com. Whenever I make it, theconsistencyis smooth and creamy and there are no cracks to speak of. Plus its stinkingdelicious!

So I figured, why not merge the two and create my favorite cheesecake ever!


I made this to bring to myhubby's' family's Thanksgiving celebration this Sunday, and actually snapped these pictures when we were there. Please forgive the poor quality!

Here is Tyler's recipe for perfect blueberries and crust:

Lemon Blueberry Filling(modified just slightly, I dont use the zest of the lemon, plus I doubled his recipe)

2 pints fresh blueberries

2 tablespoons lemon juice

4 tablespoons sugar

In a small saucepanadd all the ingredients and simmerover medium heat for 5 minutes or so until the fruit begins to break down slightly. Leave to cool before spreading on cheesecake.


2 cups finely ground graham crackers

1/2 teaspoon ground cinnamon

1 stick unsalted butter

(his directions exactly)

In a mixing bowl, combine the ingredients with a fork until evenly moistened. Lightly coat the bottom and sides of an 8-inch spring form panwith non-stick cooking spray.

Pour the crumbs into the pan and, using the bottom of a measuring cup or the smooth bottom of a glass, press the crumbs down into the base and 1-inch up the sides. Refrigerate for 5 minutes.


And here is Chantal's recipe for the perfect New York cheesecake:

4 (8 oz) packages cream cheese (no low fat here!)

1 1/2 cups white sugar

3/4 cup milk

4 eggs

1 cup sour cream

1 tablespoon vanilla

1/4 cup all purpose flour

(these are her directions exactly)

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan.
2. In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan.
3. In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust.

Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving.

The onlydifferenceI made is to add the eggs after I add the sour cream and vanilla. (still adding flour last) This reduces the amount of mixing that happens to the eggs, helping to increase your chances for a perfect, crack free top!

I have also read that making sure all your ingredients are room temperature is the way to go. I usually do this and find success!


Truly, this is the most wonderful cheesecake.

It can stand all alone or lends itself beautifully to a sweet berry topping.

I hope you will try it!




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  1. Kali says

    I heard that if you turn the oven off when the cheesecake is done baking and leave it in there for an hour it’s supposed to keep it from cracking. It’s worth a try!

  2. Amanda says

    If you put your cheesecake in a water bath it should significantly better your chances of a crack-free cheesecake! a water bath keeps the high heat away from the sides of the cheesecake. Water can only get to a certain temperature in the oven and shouldn’t have a chance to boil (with no direct flame there is not enough energy to boil water). Since it wont be so hot around the sides your cheesecake will be able to bake more evenly into the center. It will also help to keep the cheesecake in the water bath after you take it out of the oven. a dramatic temperature change can cause it to crack, so letting it cool in the water bath will also help it cool evenly and slowly. I learned this from my chef at the culinary institute of america, and she was selling her 6 inch cheesecakes for $50, so i always try and follow/share her tips!

  3. says

    This looks sooooo good!!
    Cheesecake is a little intimidating to me…I usually resort to mini cheesecakes…that way if they are a little cracked, they are still cute and little!! 😉
    And I still think your pictures turned out great.
    Happy Wednesday!!

  4. says

    This is not a good blog to find when you are trying to loose weight! I better get over to TMZ or somewhere where the cheese is calorie free, be back when I drop 10.
    Great looking cake by the way!

  5. says

    Best comment was from Grandpa Dennis! How sweet!
    Wish I were your husband’s cousin…or some relative that would get invited to these venues where you bring food!
    I went through a cheesecake baking phase…now I just bake Amanda’s Amazing Sugar Cookies. They’re quite tasty and make me oober popular! 😉

  6. says

    Hello there! I wanted to let you know that I nominated your blog for an award! Your recipes and pictures are always so yummy!
    Take a look if you’d like to participate!

  7. Hansengirl1168 says

    I made it, and you’re right it’s perfect!! So much so that I turned right around and have already made it again-and found out that it’s also a delicious and gorgeous showstopper with a cranberry/honey/Gran Marnier topping :-)

  8. MaRy says

    I made this cheesecake on Sunday. I am a cheesecake snob and this recipe did not disappoint. It is amazing. But… Sorry to say the blueberry topping was not perfect. It was not sweet and not thick enough. It drips everywhere. Just needs a bit more sugar and some flour or cornstarch to keep it from being such a drippy mess.

    • says

      So glad you liked the cheesecake! And while I most certainly appreciate your feedback on the blueberry sauce… I think the things that you found wrong with it were a matter of personal preference. I thought the sauce was perfect, while my in-laws agreed and thought it was a bit runny. My neighbor thought it was TOOO sweet! So, I think its just something that we need to customize to our own likes. :)

  9. Wanda Greathouse says

    I am 76 and have lots of experience with cheesecake. They are correct about putting it in a water bath. Since I am also a cake decorator, I just set it in the pan which is a little larger than the cheesecake pan. I then set that pan in a larger wedding cake pan and put the water in that second pan. Works great, and is much better than the recommended wrapping the cheesecake pan in foil and setting the foil covered pan in the water.


    Have fun!!

    • Beth R. says

      What a great tip, Wanda!!!! I have made a few cheesecakes where the water leaked into the crust because when I wrapped the foil around the pan, the hinge of the springform pan poked a hole in it that I wasnt aware of. And I knew for sure I hadnt put in too much water. I will try your method when I try this recipe, thanks!!!!

  10. Beth R. says

    This looks and sound delish but as I was reading the directions for the crust it says use an “8 inch pan” but when you read the directions for the cheesecake it says a “9 inch pan.” Judging by the amount of ingredients for both the crust and the filling, Im thinking a 9 inch pan would be needed.

  11. kate says

    Yet another successful attempt using your recipe! I followed Chantal’s steps exactly, replaced the grahams with digestive instead. Cake turned out simply divine!! And bcos it looked so pretty, i didnt have the heart to eat it. Lol