This Ultimate Blueberry Cheesecake is a showstopper. The cheesecake is a classic New York recipe (perfect for years!) covered with the most luxurious blueberry topping. One of the best parts is the graham cracker crust which has a secret ingredient… cinnamon! This recipe is a must-try!
I made this to bring to my hubby’s’ family’s Thanksgiving celebration this Sunday, and actually snapped these pictures when we were there. Please forgive the poor quality!
Blueberry Cheesecake
I love love, love Cheesecake. The thick buttery crust and decadently rich and smooth filling with blueberries spilling over the top is a sight to behold! Whenever I make this recipe, the consistency is smooth and creamy and there are no cracks to speak of. Plus it’s stinking delicious!
Servings: 12 servings
This filling is to be spread generously over the top of the cheesecake after it is cooled.
Truly, this is the most wonderful cheesecake.
I hope you will try it!
If You Love Cheesecake You Might Also Like:
Ultimate Blueberry Cheesecake
Ingredients
BLUEBERRY TOPPING
- 2 pints fresh blueberries
- 2 tablespoons lemon juice
- ¼ cup (50g) granulated sugar
CRUST
- 2 cups finely ground graham crackers
- ½ teaspoon ground cinnamon
- ½ cup (1 stick or 113g) unsalted butter, melted
CHEESECAKE
- 4 packages (8-ounce packages) cream cheese, room temperature
- 1½ cups (300g) granulated sugar
- ¾ cup (184g) whole milk, room temperature
- 4 large eggs, room temperature
- 1 cup (230g) sour cream, room temperature
- 1 tablespoon vanilla extract
- ¼ cup (31g) all-purpose flour
Instructions
BLUEBERRY TOPPING
- In a small saucepan, add all the ingredients and simmer over medium heat for 5 minutes or so until the fruit begins to break down slightly. Leave to cool before spreading on cheesecake.
CRUST
- In a mixing bowl, combine the ingredients with a fork until evenly moistened. Lightly coat the bottom and sides of an 8-inch springform pan with 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.
CHEESECAKE
- Preheat oven to 350°F.
- In a bowl of a stand mixer, mix cream cheese with sugar on medium-high speed until smooth. (about 3 minutes)
- With the mixer on low, blend in milk and then mix in the eggs one at a time, mixing just enough to incorporate.
- Add in sour cream, vanilla, and flour until smooth. Pour filling into prepared crust.
- Bake in preheated oven for 1 hour.
- After 1 hour, turn the oven off, and let the cheesecake cool in oven with the door closed for 5 to 6 hours; this prevents cracking.* See Notes for alternative method.
- Chill in refrigerator until serving.
Video
Notes
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
This is so pretty. I’ve been in a cheesecake state of mind recently. What perfect timing you have :).
Oh yes! I am very sure these calories would be well worth it. Amanda this cheesecake looks great!
Cheesecake is my absolute favorite. Particularly pumpkin. Oh, but I bet I would love that. My mouth is watering now…mmmmmm….
I adore cheesecake and this looks like a *must* make a.s.a.p.!
Ooh… I love that cheesecake! It looks so incredible!
Wow, this looks amazing.
I make Junior’s Cheesecake recipe and love it but may have to try this! 🙂 Juniors recipe is a tad too sweet.
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!
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!
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!!
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!