Roasted Blueberry Cheesecake
Creamy roasted blueberry cheesecake with a graham cracker crust and sweet roasted berries in every bite—an easy dessert perfect for summer!
Servings: 12 pieces
Calories: 571kcal
Ingredients
Roasted Blueberries
- 2 cups (296 g) fresh blueberries
- 2 tablespoons granulated sugar
Crust
- 2 cups (168 g) graham cracker crumbs, about 12-14 sheets
- 2 tablespoons granulated sugar
- ½ cup (1 stick / 113 g) unsalted butter, melted
Cheesecake
- 4 packages (8 ounces each) cream cheese, softened
- 1 ¼ cups (250 g) granulated sugar
- ½ cup (115 g) sour cream, room temperature
- 2 teaspoons vanilla extract
- 5 large eggs, room temperature
Topping
- ½ cup (115 g) sour cream, room temperature
- 2 teaspoons confectioners' sugar
- whipped topping, for serving
Instructions
Roasted Blueberries
- Preheat oven to 400°F (204°C). Line a baking sheet with parchment paper. Set aside.
- In a medium bowl, toss the blueberries with the sugar until evenly coated. Spread them out onto the lined baking sheet.
- Roast for 10-15 minutes until the berries start to burst. Then, transfer the berries to a bowl. Set aside to cool while you prepare the rest of the cheesecake. This makes about a cup of roasted blueberries.
Crust
- Reduce oven heat to 350°F. Lightly spray a 9-inch springform pan with nonstick cooking spray. Then, line the bottom with parchment paper.
- In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until evenly combined and the texture resembles wet sand.
- Press the mixture firmly into the bottom and about ⅔ of the way up the sides of the prepared pan. Set aside.
Cheesecake
- In a large mixing bowl, use an electric mixer to beat the cream cheese until smooth. Add the sugar and mix until fully incorporated, scraping down the sides of the bowl as needed.
- Mix in sour cream and vanilla until smooth.
- With the mixer on low, add eggs one at a time, mixing until just incorporated. Do not overmix.
- Gently stir in the roasted blueberries into the cheesecake filling. Pour the filling into the crust.
- Wrap two layers of heavy-duty aluminum foil tightly around the outside of the pan, making sure the foil extends up the sides and is sealed well to avoid leaks.
- Place the wrapped springform pan into a larger roasting pan. Place both pans in the oven, then carefully pour hot water into the outer pan until it reaches halfway up the sides of the springform pan.
- Bake for about 80-90 minutes, or until the sides are set but the center remains slightly jiggly.
- Remove from oven. Let the cheesecake cool on a wire rack until it reaches room temperature (about 1 hour).
Topping
- Once the cheesecake has cooled to room temperature, prepare the topping. In a small bowl, mix the sour cream and confectioners’ sugar until smooth. Spread the mixture evenly over the cooled cheesecake.
- Refrigerate for at least 4 hours, or overnight for best results.
- Before serving, add a dollop of whipped cream on top.
Nutrition
Serving: 1piece | Calories: 571kcal