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Blueberry Cheesecake Dessert Recipe

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4.4 from 72 reviews

This Easy Blueberry Cheesecake Dessert features a creamy, tangy cheesecake filling studded with fresh blueberries on a crisp graham cracker crust, topped with a luscious homemade blueberry sauce. Perfectly baked and chilled, this classic dessert offers a delightful balance of sweetness and freshness, making it an ideal treat for any occasion.

Ingredients

Base

  • 7.75 ounces graham crackers or digestive biscuits, finely crushed
  • 4.5 tablespoons unsalted butter, melted

Filling

  • 21 ounces full-fat cream cheese, room temperature
  • 4 ounces plain or Greek yogurt, room temperature
  • 5.3 ounces caster sugar
  • 2 tablespoons cornstarch
  • Zest of 1 lemon
  • 3 large eggs, room temperature
  • 1.5 teaspoons lemon juice
  • 0.5 teaspoon vanilla bean paste
  • 2 cups fresh blueberries, divided

Blueberry Sauce

  • 1 cup fresh blueberries
  • 1.75 ounces sugar
  • 1 tablespoon lemon juice

Instructions

  1. Prepare the Crust: Preheat the oven to 355°F (180°C). Line an 8-inch springform pan with parchment paper, covering both the base and sides thoroughly. Combine the finely crushed graham crackers with the melted unsalted butter until evenly mixed. Firmly press this mixture into the bottom and up the sides of the prepared pan to form an even crust. Bake the crust for 10 minutes and then remove it from the oven to cool slightly.
  2. Adjust Oven Temperature: Reduce the oven temperature to 285°F (140°C) to prepare for baking the filling.
  3. Make the Filling: In a large bowl, beat the cream cheese and plain or Greek yogurt together until smooth and creamy. Add caster sugar, cornstarch, and lemon zest, mixing until fully integrated. Then, incorporate the eggs one at a time, gently mixing after each addition to maintain a smooth texture. Stir in the lemon juice and vanilla bean paste until just combined. Gently fold in half of the fresh blueberries, distributing them evenly without overmixing to avoid breaking the berries.
  4. Bake the Cheesecake: Pour the prepared filling over the baked crust in the springform pan. Bake for 50 to 60 minutes, or until the edges of the cheesecake are set but the center still jiggles slightly when gently shaken.
  5. Cool and Chill: Once baking is complete, turn off the oven and leave the cheesecake inside with the door slightly ajar to cool gradually. After this, refrigerate the cheesecake for at least 4 hours or preferably overnight to set fully.
  6. Prepare the Blueberry Sauce: In a saucepan over medium heat, cook the remaining 1 cup of blueberries with sugar and lemon juice until the fruit becomes soft and juicy. Strain the mixture to separate the juice from the solids, then reduce the strained juice by simmering until it thickens into a syrupy consistency. Stir this syrup back into the cooked blueberries to complete the sauce.
  7. Serve: Pour the blueberry sauce evenly over the chilled cheesecake. Refrigerate for an additional 30 minutes before slicing and serving to allow the flavors to meld and the topping to set.

Notes

  • Use room temperature ingredients, especially cream cheese, eggs, and yogurt, for smooth mixing and no lumps.
  • Gently fold in blueberries to maintain their shape and prevent the filling from turning purple or blue.
  • Allowing the cheesecake to cool gradually in the turned-off oven helps prevent cracks.
  • Chilling the cheesecake overnight improves texture and flavor.
  • The blueberry sauce can be stored separately and added fresh before serving if preferred.
  • Make sure to line the pan well with parchment paper to prevent sticking and ease removal.

Find it online: https://forkvista.com/blueberry-cheesecake-dessert-recipe/