This recipe pairs plump blueberries with a creamy cheesecake to create the perfect, delicious bite.
I’m a cheesecake purist: toasty graham cracker crust, tangy cream cheese filling, the works. But I’m also a cheesecake enthusiast, and at the local Cheesecake Factory, I love trying everything from a tart, white chocolate raspberry slice to a coffee lover’s tiramisu delight, and I won’t turn down some good ol’ Oreo goodness.
However, there’s no ingredient that pairs better with cheesecake than berries, in my opinion. They’re the perfect, acidic foil to a creamy mouthful, and they offer the perfect punch of flavor and freshness that you need against the richness of a classic, NY-style cheesecake. While I’ve been partial to fresh strawberries and swirled raspberry compote before, this recipe got me into a blueberry kick that, I’m sure, will last for a long time to come.
Cheesecake, in and of itself, originated in Ancient Greece, but it’s come a long way since its humble roots and is made differently in different parts of the world. In America, for example, cream cheese is the star, while Italian cheesecake relies on light, fluffy ricotta, and Poland and Germany favor a fresh curd cheese called “quark” to get that signature tang. The addition of berries is a rather recent innovation, and here in America, you can often find a beautiful blueberry compote accompanying this showstopping dessert.
Be it the vibrant color or the textural contrast that a mouthful of plump blueberries provides against the cheesecake’s canvas, there’s no questioning that this pair is a match made in heaven.
Making the perfect blueberry cheesecake
Although seemingly simple at first glance, a good cheesecake requires a little effort. But fear not! I’m here to help you avoid some of those roadblocks on your way to the perfect blueberry cheesecake.
For starters, like most desserts, it’s important to butter your springform pan lightly before putting in the crust. While the crust has a decent amount of butter incorporated in it that helps it come together, buttering your springform pan thoroughly will ensure that the crust doesn’t stick to the pan when it comes time to unmold the cheesecake.
It’s also important to use full-fat versions of cream cheese and sour cream to get the silkiest, smoothest, most luscious cheesecake possible. You can also substitute the sour cream for labneh—strained Greek yogurt—if you’re hoping to amp up the protein while retaining the thick, smooth texture and tang of a cheesecake. Be sure not to overmix the batter so it stays nice and silky.
Home cooks often struggle with cracks in the cheesecake’s exterior—this can be avoided by using a water bath. Simply fill a casserole dish or roasting tray halfway with water, wrap the sides of the springform pan with two layers of foil, and place the springform pan in the center, being sure that the water does not enter the cheesecake. This will prevent the edges from burning and ensure even cooking throughout the cheesecake. Don’t worry if the filling is still a little wobbly at the end of the bake time—your cheesecake will set as it cools. Alternatively, you can fill the pan with boiling water and place it on a lower oven rack, setting the cheesecake on the rack above it, which will have the same effect as the water bath.
How do I store leftovers?
Store this cheesecake by cooling it to room temperature, then refrigerate it in an airtight container for up to 4 days. To avoid any condensation from forming and altering the texture, it’s best to place a paper towel over the pan prior to covering it with either foil or plastic wrap—the towel will absorb any moisture formed inside the refrigerator.
This cheesecake can also be frozen for up to 3 months—simply wrap the plain cheesecake in plastic wrap and place it in an airtight, freezer-safe container. It is recommended to store the topping separately or make it at the time of serving. To serve, thaw the cheesecake in the fridge for approximately 8 hours, then serve.
Serving suggestions
While this cheesecake comes with its own topping, you can further enhance its decadence by pairing it with a dollop of Whipped Cream or a spoonful of a light Whipped Ricotta. You could also double down on the berries by adding a bit of Raspberry Compote to the plate, or even pair it with a Lemon Curd topping for a bright, zesty bite.
Ingredients
For The Crust:
- 1 1/2 cups graham cracker crumbs
- 1 1/2 tablespoons granulated sugar
- 5 tablespoons unsalted butter melted
For The Filling:
- 16 ounces cream cheese softened
- 3/4 cup granulated sugar
- 1/3 cup sour cream
- 1 1/4 teaspoons vanilla extract
- 3 large eggs at room temperature
- 1 cup fresh blueberries washed and dried
For The Topping:
- 1 3/4 cups fresh blueberries
- 1/2 cup granulated sugar
- 1 1/2 tablespoons lemon juice
- 2 teaspoons cornstarch
- 2 tablespoons water
Instructions
- Preheat your oven to 325°F. In a bowl, mix graham cracker crumbs, granulated sugar, and melted butter. Press the mixture evenly into the bottom and 1-2 inches up the side of a 9-inch springform pan. Bake for 9-12 minutes, then remove and let cool.
- In a large bowl, beat softened cream cheese with granulated sugar until smooth. Add sour cream and vanilla extract, and blend until combined. Add 3 large eggs one at a time, mixing gently after each addition. Fold in 1 cup fresh blueberries.
- Pour the filling into the cooled crust and bake at 325°F for 60-70 minutes until the edges are set and the center remains slightly jiggly. Allow the cheesecake to cool to room temperature, then chill in the refrigerator for at least 6 hours or overnight.
- In a small saucepan, combine fresh blueberries, granulated sugar, and lemon juice. Bring the mixture to a simmer over medium heat.
- Dissolve cornstarch in water, then stir it into the blueberry mixture. Continue to cook until the sauce thickens. Remove from heat and allow to cool completely. Once the cheesecake is well chilled, spoon the blueberry topping evenly over the top and serve.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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