Blueberry Cheesecake

Sharon Whitley


I have made this many times over the years. It's always a hit and there is never a crumb left over.


☆☆☆☆☆ 0 votes

12-18 slices
15 Min
1 Hr 30 Min


Add to Grocery List

  • 1 1 /4 c
    graham cracker crumbs
  • 3 Tbsp
  • 1/4 c
    butter or margarine, melted

  • 24 oz
    cream cheese, softened
  • 3/4 c
  • 5 tsp
  • 3
  • 1
    egg yolk
  • 2/3 c
    whipping cream
  • 2 tsp
    vanilla extract
  • 1 tsp
    finely shredded lemon peel
  • 1 c
    fresh blueberries

How to Make Blueberry Cheesecake


  1. In a small bowl, stir together crumbs and sugar. Add melted butter or margarine. Stir till well combined. press crumb mixture evenly onto the bottom of a greased 9 inch springform pan. Set aside.
  2. In a large bowl combine cream cheese, sugar and cornstarch. Beat with an electric mixer till smooth. add eggs and egg yolk, one at a time, beating well after each addition. Stir in whipping cream, vanilla extract, and lemon peel. Fold in blue berries. Pour the cream cheese mixture over the crust.
  3. Bake at 350 for 15 minutes. LOWER the temperature to 225 and bake for 1 hour and 15 minutes or till the center no longer looks wet or shiny. Remove the cake from the oven and run a knife around the inside edge of the pan. Chill uncovered, overnight.

    Serve chilled.

Printable Recipe Card

About Blueberry Cheesecake

Main Ingredient: Dairy
Regional Style: American
Other Tag: For Kids

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