Real Recipes From Real Home Cooks ®

blueberry cheesecake

★★★★★ 1
a recipe by
Sharon Whitley
Houston, TX

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

Blue Ribbon Recipe

The flavors of fresh blueberries and lemon adorn this silky smooth cheesecake. It's cooked low and slow as not to overcook the blueberries. The cream cheese filling is a perfectly soft and smooth texture. An elegant springtime dessert, the cheesecake alone is delicious. To make this cheesecake even prettier, we spread a blueberry glaze on top and added additional fresh blueberries. However you decide to serve it, this creamy cheesecake recipe is fantastic.

— The Test Kitchen @kitchencrew
★★★★★ 1
serves 12-18 slices
prep time 15 Min
cook time 1 Hr 30 Min
method Bake

Ingredients For blueberry cheesecake

  • 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
    corn starch
  • 3
  • 1
    egg yolk
  • 2/3 c
    whipping cream
  • 2 tsp
    vanilla extract
  • 1 tsp
    finely grated lemon peel
  • 1 c
    fresh blueberries

How To Make blueberry cheesecake

  • Stirring together graham cracker crumbs and sugar.
    In a small bowl, stir together crumbs and sugar.
  • Adding melted butter to the crumbs.
    Add melted butter or margarine. Stir until well combined.
  • Pressing crumb mixture into a pan.
    Press crumb mixture evenly onto the bottom of a greased 9-inch springform pan. Set aside.
  • Blending together cream cheese, sugar, and corn starch.
    In a large bowl combine cream cheese, sugar, and corn starch. Beat with an electric mixer until smooth.
  • Adding eggs to the batter.
    Add eggs and egg yolk, one at a time, beating well after each addition.
  • Stirring in whipping cream, vanilla extract, and lemon peel.
    Stir in whipping cream, vanilla extract, and lemon peel.
  • Folding in blueberries.
    Fold in blueberries.
  • Pouring mixture over the graham cracker crust.
    Pour the cream cheese mixture over the crust.
  • Cheesecake after baking in the oven.
    Bake at 350 for 15 minutes. LOWER the temperature to 225 and bake for 1 hour and 15 minutes or until the center no longer looks wet or shiny.
  • Cheesecake with the pan removed.
    Remove the cake from the oven and run a knife around the inside edge of the pan. Chill uncovered, overnight. Serve chilled.