The Blueberry Dream Cheesecake is a delightful and decadent dessert that brings together the creamy richness of classic cheesecake and the sweet-tart flavor of fresh blueberries. This cheesecake is the perfect balance of flavors, with the buttery graham cracker crust providing a satisfying crunch beneath the silky cheesecake filling.
2. What You’ll Need
- For the Crust:
- 2 cups (250g) graham cracker crumbs
- ¼ cup (50g) granulated sugar
- ½ cup (115g) unsalted butter, melted
- For the Cheesecake Filling:
- 24 oz (680g) cream cheese, softened
- 1 cup (200g) granulated sugar
- 3 large eggs
- ¼ cup (60ml) sour cream
- ¼ cup (60ml) heavy cream
- 1 teaspoon vanilla extract
- 1 tablespoon fresh lemon juice (optional for a hint of tartness)
- For the Blueberry Topping:
- 2 cups (300g) fresh or frozen blueberries
- ¼ cup (50g) granulated sugar
- 1 tablespoon cornstarch
- ¼ cup (60ml) water
- 1 teaspoon fresh lemon juice
- Optional: a handful of fresh blueberries for garnish
- Optional Garnishes:
- Fresh mint leaves
- Whipped cream
- Lemon zest
3. How to Make
- Prepare the Crust:
- Preheat the Oven: Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan and line the bottom with parchment paper for easy removal.
- Make the Crust: In a medium bowl, mix the graham cracker crumbs, melted butter, and sugar until well combined. Press the mixture evenly into the bottom of the prepared springform pan to form a firm crust.
- Bake the Crust: Bake the crust for 10 minutes, then set it aside to cool while you prepare the filling.
- Make the Cheesecake Filling:
- Beat the Cream Cheese: In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
- Add the Sugar: Gradually add the sugar to the cream cheese and continue to beat until the mixture is well incorporated and fluffy.
- Add the Eggs: Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl to ensure everything is evenly mixed.
- Add the Cream and Sour Cream: Mix in the sour cream, heavy cream, and vanilla extract. For a slight tang, you can also add fresh lemon juice at this stage. Beat until the mixture is smooth and well combined, but do not overmix.
- Pour into Crust: Pour the cheesecake filling into the cooled graham cracker crust, smoothing the top with a spatula.
- Bake the Cheesecake:
- Bake: Place the springform pan into a larger baking dish and fill the dish with about 1 inch of hot water to create a water bath. This helps the cheesecake bake evenly and prevents cracks. Bake the cheesecake for 50-60 minutes, or until the center is just set and the edges are lightly golden.
- Cool: Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 1 hour. This slow cooling process helps prevent cracking. Afterward, transfer the cheesecake to the refrigerator and chill for at least 4 hours or overnight.
- Make the Blueberry Topping:
- Cook the Blueberries: In a small saucepan, combine the blueberries, sugar, cornstarch, water, and lemon juice. Cook over medium heat, stirring constantly, until the mixture thickens and the blueberries begin to burst, about 5-7 minutes.
- Cool: Remove from heat and let the blueberry sauce cool completely before spooning it over the chilled cheesecake.
- Assemble and Serve:
- Top the Cheesecake: Once the cheesecake has fully chilled, pour the blueberry topping over the top, spreading it evenly. Garnish with fresh blueberries, mint leaves, whipped cream, or lemon zest if desired.
- Serve: Slice and enjoy this dreamy blueberry delight!
4. Serving and Storage Tips
- Serving: Blueberry Dream Cheesecake is best served chilled, making it a refreshing dessert for warm days. Slice it with a sharp knife that’s been dipped in hot water to get clean, neat slices. Pair it with a cup of coffee or tea for a delightful dessert experience. For a more decadent presentation, serve it with a dollop of whipped cream and fresh mint leaves on each plate.
- Storage: Leftover cheesecake should be stored in the refrigerator, covered with plastic wrap or in an airtight container, for up to 5 days. The flavors tend to develop over time, making it even more delicious the next day. If you need to store it longer, you can freeze individual slices by wrapping them tightly in plastic wrap and then placing them in a freezer-safe container. Frozen cheesecake can be stored for up to 3 months. To thaw, simply transfer the slices to the refrigerator a few hours before serving.
5. Mistakes to Avoid
- Overmixing the Batter: Be sure not to overmix the cheesecake filling once you’ve added the eggs. Overmixing can incorporate too much air, leading to a cheesecake that cracks as it bakes.
- Skipping the Water Bath: The water bath is crucial to achieving a creamy, crack-free cheesecake. It helps the cheesecake bake gently and evenly, so don’t skip this step!
- Using Cold Ingredients: For a smooth and lump-free cheesecake, all the ingredients should be at room temperature before mixing. Cold cream cheese, eggs, and dairy products can lead to a lumpy batter.
- Cutting Too Soon: Cheesecake needs plenty of time to chill and set properly. Cutting into it too soon will result in a soft and runny texture. Be patient and allow it to chill for at least 4 hours or overnight for the best results.
6. Tips and Tricks
- Use Fresh Blueberries: For the best flavor and texture, use fresh blueberries when they are in season. However, frozen blueberries work well too; just make sure to cook them a bit longer to reduce excess liquid.
- Prevent Cracks: Cheesecake tends to crack if it cools too quickly or bakes at too high a temperature. To avoid cracks, always use a water bath, and let the cheesecake cool gradually in the oven with the door slightly ajar.
- Add a Crumble Topping: For extra texture and flavor, you can sprinkle a buttery crumble topping made with oats, flour, and brown sugar on top of the blueberry layer. Bake it separately and then sprinkle it over the cheesecake just before serving.
- Experiment with Other Fruits: While blueberries are a classic pairing with cheesecake, you can experiment with other fruits like raspberries, strawberries, or blackberries for a different flavor profile.
7. FAQ
- Can I make this cheesecake gluten-free?
Yes! Simply swap out the graham cracker crust for a gluten-free alternative. You can use gluten-free graham crackers or a mixture of almond flour and butter to create the crust. - Can I use low-fat cream cheese?
While you can use low-fat cream cheese, the cheesecake may not be as rich and creamy as it would be with full-fat cream cheese. For the best texture, stick to full-fat ingredients. - Can I freeze the cheesecake?
Yes, cheesecake freezes beautifully! Wrap the cooled cheesecake or individual slices tightly in plastic wrap, then in foil, and store in the freezer for up to 3 months. Thaw in the refrigerator before serving. - Can I use other toppings?
Absolutely! If you’re not a fan of blueberries, you can top this cheesecake with strawberry sauce, caramel, or even chocolate ganache.
8. Conclusion
The Blueberry Dream Cheesecake is a truly indulgent dessert that’s perfect for any occasion. Its creamy, rich filling combined with the sweet and slightly tart blueberry topping creates a harmonious blend of flavors and textures that will leave everyone craving more. Whether served at a dinner party or enjoyed as a family treat, this cheesecake is sure to become a favorite. The easy-to-follow recipe and tips make it accessible for bakers of all skill levels, while the results are nothing short of spectacular.
Print
Blueberry Dream Cheesecake 🍰🫐
- Total Time: 1 hour 25 minutes
- Yield: 12 1x
Description
A creamy, rich cheesecake with a luscious blueberry topping that’s as dreamy as it sounds. Perfect for special occasions or just a treat-yourself dessert!
Ingredients
Scale
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
For the Cheesecake Filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
For the Blueberry Topping:
- 2 cups fresh or frozen blueberries
- ¼ cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch mixed with 2 tablespoons water
Instructions
Instructions:
- Prepare the Crust: Preheat the oven to 160°C (325°F). In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let cool.
- Make the Filling: In a large bowl, beat the cream cheese until smooth. Add sugar and continue beating until creamy. Mix in eggs one at a time, then add vanilla extract and sour cream. Pour the filling over the cooled crust.
- Bake the Cheesecake: Bake for 50-60 minutes, or until the center is slightly set but still jiggles. Turn off the oven and let the cheesecake cool inside with the door slightly open for 1 hour. Then, refrigerate for at least 4 hours or overnight.
- Make the Blueberry Topping: In a small saucepan, combine blueberries, sugar, and lemon juice. Cook over medium heat until the blueberries release their juices, about 5 minutes. Stir in the cornstarch mixture and cook for another 1-2 minutes until thickened. Remove from heat and let cool completely.
- Assemble: Once the cheesecake is fully chilled, spread the blueberry topping evenly over the top. Serve chilled and enjoy!
Notes
- For a tangier twist, you can add some lemon zest to the cheesecake batter.
- You can also use a pre-made crust to save time.
- Prep Time: 25 minutes
- Cook Time: 1 hour
Nutrition
- Calories: 450
- Fat: 30g
- Carbohydrates: 38g
- Protein: 7g
