Real Recipes From Real Home Cooks ®

blueberry cheesecake - cass's

(3 ratings)
Recipe by
Cassie *
Somewhere, PA

My senior year in High School, in my Audio Visual Class...I demonstrated making this Cheesecake and received an A+ on demonstration plus the Cheesecake itself... I made it for Easter and it was gone before pictures, so here it is, for those asking... I originally called it my loaded Blueberry & Lemon Zested Cheesecake. Then, when my son was just learning to talk...he would ask for a piece of Boo - Berry pie, meaning my cheesecake, so I renamed it...I hope you enjoy it as much as my son and teacher did...

(3 ratings)
yield 8 serving(s)
prep time 20 Min
cook time 50 Min
method Bake

Ingredients For blueberry cheesecake - cass's

  • 2 c
    graham cracker crumbs
  • 1/4 c
    melted butter
  • 2 Tbsp
  • 1/2 tsp
    brown sugar
  • 3 - 8 oz
    packages cream cheese, softened
  • 1 c
  • 3 Tbsp
    + 1 teaspoon flour
  • 1/4 tsp
  • 3
    eggs, room temp
  • 1 - 8 oz
    sour cream
  • 1 tsp
    vanilla extract
  • 1 tsp
    lemon zest
  • 2 c
    fresh blueberries
  • 2 c
    blueberries frozen, thawed or fresh
  • 1/2 c
  • 2 Tbsp
    corn starch
  • 1/2 c
  • 1/2 tsp
    lemon zest

How To Make blueberry cheesecake - cass's

  • 1
    Preheat oven to 350 degree F. Make Crust: Mix all together in a bowl. Pour into a 9 inch spring form pan. I use my fingers first; spreading out crumbs, making sure there will be an even amount for the bottom and spreading excess towards the edges of pan. I then use a measuring cup to pat down on bottom first, them crumbs pushed towards edges are pressed evenly against the sides. It's now ready to bake.
  • 2
    Bake in preheated oven for 5 - 8 minutes or until top of edges starts lightly browning. Set aside to cool, while making filling. Lower oven temperature to 325 degree F.
  • 3
    In my kitchen aid stand mixer I cream the cream cheese and sugar, about 2 minutes, on medium speed.
  • 4
    Now, add flour and salt, mix another minute, or until blended well. Scrape down sides and bottom to get all of the cream cheese incorporated.
  • 5
    I change my beater to the whisk attachment, you don't have to, I just like how it whips the filling nice and fluffy. Add eggs one at a time, blending well after each addition. (on medium to med high speed.) Make sure to scrape down sides and bottom with a spatula. Now, blend in the sour cream, vanilla and zest, until well incorporated.
  • 6
    Carefully fold in the blueberries.
  • 7
    Pour evenly into the crust, smooth top and place on a sheet pan, then in a 325 Degree oven for about 50 minutes. The center should still be a bit jiggly. Open oven door and turn off oven. Let the cake remain for another 20 minutes.
  • 8
    Remove and continue to cool on counter. After cool, refrigerate for up 5 - 6 hours. If using glaze you can make it now, and then chill, until ready to serve. I sometimes decorate the edges of cake with fresh whipped cream.
  • 9
    Glaze: Place the blueberries in a small saucepan. In a small bowl mix together the sugar and cornstarch. Sprinkle over the blueberries, add water and stir over medium heat until mixture thickens and becomes clear. Stir in lemon zest and set aside to cool.
  • 10
    When ready to cut cheesecake, spoon over individual pieces or cover the cheesecake with this delicious glaze. Enjoy!