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Blueberry Cheesecake Recipe and 3 Baking Tips

Written by MasterClass

Last updated: Apr 6, 2022 • 5 min read

You’ve made more blueberry pound cakes than you can count, and your buckle technique is pro. It’s time to master the blueberry cheesecake: a creamy, elegant crowd-pleaser.

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What Is Blueberry Cheesecake?

A blueberry cheesecake is a layered dessert consisting of cream cheese, eggs, sugar, and fresh blueberries, set in a graham cracker crust. Bakers may fold the fruit directly into the creamy, cheese-based filling or transform it into a sweet, syrupy homemade blueberry sauce. There are many ways to make cheesecake, but one of the most popular styles features a graham cracker crust and a cream cheese filling.

Like key lime cheesecake and cranberry cheesecake, blueberry cheesecake uses the brightness of fresh fruit to offset the richness of the cheesecake filling.

Do I Need to Use a Water Bath to Bake My Cheesecake?

Whether or not you use a water bath for baking your cheesecake depends on the style of the cheesecake you plan to make. A water bath, or bain-marie, is the preferred method for baking most cheesecakes because it gently cooks the eggs in the filling. Steam from a base pan partly filled with hot water keeps the surface from drying out as it bakes and conducts heat evenly, gently coaxing temperamental eggs to reveal their creamy, velvety potential.

Alternatively, “no-bake” cheesecakes feature heavy whipping cream folded into a cream cheese filling that doesn’t contain eggs. These cheesecakes are set in the refrigerator for an extended period to produce an effect similar to a mousse. Learn how to make a no-bake cheesecake.

3 Tips for Making Blueberry Cheesecake

Blueberries add bright color and help to balance the rich, creamy consistency of a classic cheesecake. Here’s how to get it right:

  1. 1. Use a springform pan. A springform pan—a pan with an interlocking base that fits into an expandable rim, equipped with an outer latch—allows you to release the cheesecake for a neat finish after it has set. Run a butter knife or offset spatula along the edges before unlatching the pan.
  2. 2. Cool in the oven to prevent cracks. Cracks can occur when a cheesecake cools too quickly or overcooks. To prevent cracks, allow the cheesecake to cool in the oven before chilling: Prop open the oven door and let the heat slowly escape instead of introducing a cool draft straight to the surface of the cake.
  3. 3. Use frozen or fresh berries. If they’re in season, use fresh blueberries, which will best translate the tart pops of sweetness that define the fruit. Otherwise, feel free to use frozen blueberries instead but don’t thaw them before folding them into the batter. You may need to adjust the cooking time to account for the extra moisture.

Simple Blueberry Cheesecake Recipe

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makes

1 9-inch cake

prep time

20 min

total time

1 hr 30 min

cook time

1 hr 10 min

Ingredients

For the cheesecake filling:

For the graham cracker crust:

For the blueberry topping:

Note: The total time does not include 6 hours and 35 minutes of inactive time.

Make the cheesecake filling:

  1. 1

    In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese, sugar, flour, and salt. Alternatively, place the ingredients in a large bowl and use a handheld electric mixer to combine.

  2. 2

    Mix on medium speed until smooth and fluffy.

  3. 3

    Add the sour cream, lemon juice, and vanilla extract and continue to mix on low speed.

  4. 4

    Add the eggs one at a time, scraping down the sides of the bowl as necessary between mixes.

  5. 5

    Remove the bowl from the mixer and use a rubber spatula to gently fold in the blueberries. Set the bowl aside.

Make the graham cracker crust:

  1. 1

    In a food processor, blitz the graham crackers until they have the consistency of sand or coarse sugar. Alternatively, place the graham crackers in a plastic bag, seal it, then use a rolling pin to pound them into a sandy consistency.

  2. 2

    Add the melted butter to the graham cracker crumbs in the processor, and pulse until combined. Alternatively, transfer both ingredients to a large bowl and combine with your hands. The mixture should hold together when pressed in your hand.

  3. 3

    Preheat the oven to 350 degrees Fahrenheit.

  4. 4

    Wrap the bottom of a 9-inch springform pan tightly with aluminum foil.

  5. 5

    Transfer the graham cracker mixture to the bottom of the pan.

  6. 6

    Press the crust into an even layer using the bottom of a measuring cup or drinking glass, working the ridge around the sides to the height of your preference.

  7. 7

    Bake the crust just until set, 5–10 minutes.

  8. 8

    Let the crust cool completely, about 30 minutes.

Assemble the cheesecake:

  1. 1

    Pour the cheesecake batter over the crust, and smooth the top with a spatula.

  2. 2

    Set the prepared springform pan in a large roasting pan.

  3. 3

    Place the roasting pan in the oven and fill it with hot water until it reaches about halfway up the cheesecake.

  4. 4

    Bake the cheesecake until the center is just set and has a puffed jiggly look, about 1 hour.

  5. 5

    Turn off the heat, crack open the oven door (you can use the handle of a long-handled spoon to prop it open), and allow the heat to escape gradually, for at least 30 minutes.

  6. 6

    Cover the cheesecake with plastic wrap, then chill it in the refrigerator for at least 5 hours.

Make the blueberry topping:

  1. 1

    While the cheesecake sets, make the blueberry sauce.

  2. 2

    In a small saucepan over medium heat, combine 3 cups of the blueberries with the lemon juice, sugar, lemon zest, and thyme.

  3. 3

    Bring the mixture to a boil, then reduce to a simmer, stirring to dissolve the sugar and help the blueberries break down.

  4. 4

    Sprinkle the mixture with cornstarch and stir to combine.

  5. 5

    Add the remaining cup of blueberries, and stir to coat.

  6. 6

    Remove the sauce from the heat, and let it cool completely at room temperature.

  7. 7

    Remove the thyme sprig and discard.

  8. 8

    Refrigerate the topping in an airtight container until ready to use.

  9. 9

    If the sauce becomes too thick, loosen it with a ¼ cup of water in a small saucepan over low heat, then let it cool again.

  10. 10

    Spread the cooled topping over the surface of the set cheesecake, and return it to the fridge to set for 1 more hour or up to overnight. (Save any extra topping for waffles or drizzling over vanilla ice cream.)

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