prep time: 30 min | bake time: 30 min | total time: 7-8 hrs
If you’re looking for a Cheesecake that is going to wow your guests and melt in your mouth; look no further than this rich and creamy, baked blueberry cheesecake – I’m telling you now, it’s a dream come true and absolutely delightful! The fresh berries in this recipe give it a gorgeous purple hue that’s hard to resist. With a handful of simple ingredients like cream cheese, whipping cream, and a graham cracker crust, this recipe is approachable for both seasoned bakers and beginners.
The ingredients to this blueberry cheesecake are simple, wholesome and easy to find. No tricky ingredients that will have you searching the grocery store isles.
Follow these steps and you will have the blueberry cheesecake of your dreams! This easy to follow tutorial will ensure your cheesecake turns out perfectly every time.
To make the blueberry sauce, combine fresh or frozen blueberries with sugar in a medium pot and bring to a boil over medium heat. Once the blueberries burst and the mixture thickens, reduce the heat and simmer for 10 minutes. Let the sauce cool completely before blending it into a smooth puree. This sauce adds a rich, fruity topping to your cheesecake.
For the biscuit base, mix crushed graham crackers or digestive biscuits with melted butter until it resembles wet sand. Press the mixture into the base of an 8-inch springform pan, forming an even layer along the bottom and sides. Chill the crust in the fridge for 20 minutes while you prepare the cheesecake filling.
Screaming it from the rooftops – ROOM TEMPERATURE INGREDIENTS! If you want a cheesecake filling that is smooth in texture, creamy and has no clumps – use room temperature ingredients. Beat the cream cheese in a stand mixer until smooth, then add the cornstarch, whipping cream, blueberry sauce, and vanilla. Mix on low speed until the ingredients are fully combined and the mixture is lump-free. Pour the filling over the prepared crust and bake!
Pour the cheesecake filling into the prepared crust. Place the springform pan in a water bath (or place a pan of water on the oven’s lower rack) and bake the cheesecake for 45-50 minutes. The center should jiggle slightly while the edges are set. Turn off the oven and let the cheesecake cool inside for an hour before transferring it to room temperature.
Place the wrapped springform pan into a larger roasting pan or baking tray. Carefully pour hot water into the larger pan until it reaches halfway up the sides of the springform pan. Place the setup in the oven and bake. The cheesecake is done when the edges are set, but the center still has a slight jiggle. Let the cheesecake cool in the water bath to avoid sudden temperature changes that could cause cracking.
Place a large, oven-safe baking dish or roasting pan on the lower rack of your oven. This will be your steam tray. Fill the steam tray with hot water, making sure it’s deep enough to create steam. Place the cheesecake pan on a middle rack in the oven above the steam tray. Once the cheesecake is baked, turn off the oven and crack the oven door slightly. Let the cheesecake cool in the oven for about an hour. This gradual cooling helps prevent cracking due to sudden temperature changes.
Preheating an oven for baking a cheesecake is important to ensure even baking and the right texture. Depending on the type of oven you have, here’s how you can preheat for each:
These temperature settings ensure a slow, gentle bake for cheesecakes, preventing cracks and ensuring a smooth texture.
They are both delicious, but they have some key differences in preparation, texture, and flavor.
Yes, a water bath is ideal for baking this cheesecake. It helps regulate the oven’s temperature and prevents cracking by maintaining moisture during baking. Alternatively, you can place a pan of water on the lower oven rack to create steam.
To prevent cracking, always use room temperature ingredients and bake your cheesecake in a water bath. Avoid overmixing the batter, and let the cheesecake cool gradually in the oven before moving it to room temperature.
Yes! Swap the graham cracker crust for a gluten-free alternative, such as gluten-free graham crackers or digestive biscuits, and your cheesecake will be completely gluten-free.
Using blueberry jam instead of puree for the cheesecake isn’t ideal because jam contains added sugar and pectin, making it sweeter and thicker, which can throw off the balance of sweetness and texture in the cheesecake. Puree provides a fresher, more natural blueberry flavor without extra sweetness, resulting in a better flavor and consistency.
I’ve made this blueberry cheesecake vegan and all I did was substitute the cream cheese, whipping cream and butter with vegan alternatives. The rest of the recipe remains the same, and you’ll still enjoy a delicious, dairy-free dessert.
Yes, blueberry cheesecake freezes beautifully! Simply wrap individual slices tightly in plastic wrap and store them in an airtight container for up to 3 months. Thaw overnight in the fridge before serving.
If you’re ready to turn heads with the most beautiful dessert this blueberry cheesecake is the one you want to make! Its colour alone is a reason to fall in love. The sweet-tart blueberries perfectly complement the velvety cheesecake, creating a balanced, flavorful dessert that’s both elegant and impressive. It’s also addictive – guaranteed your guests will be going for a second slice!
Leave a comment and review below! I would love to hear how yours turned out and before you go check out these recipes:
7 Responses
Hi Saloni,
I am just curious to know if we can add blueberry compote(blueberries cooked with sugar mixed with cornstarch slurry, cooled and churned) instead of using blueberry sauce( blueberries cooked with sugar only). ? how to decide between sauce and compote OR both will give same taste? Thanks for your help. I am truly loving all of your recipes.
Hi Anu
The sauce is used for a smooth texture. A compote, especially one with fruit pieces and cornstarch, will have a thicker texture and visible fruit, so it won’t give the same smooth finish.
You can use compote if you’re okay with bits of fruit and a more set texture, but for a silky, even result, the sauce works best.
Thank you so much for the lovely feedback—I’m really happy you’re enjoying the recipes!
can I skip corn starch?or substitute?
Cornstarch is the binding agent so you wont be able to skip the ingredient.You could sub it with arrowroot powder.
Muy Buena Excelente
There’s unsweetened yogurt mentioned in the ingredients but it hasn’t been mentioned when to use in the instructions
Hi Shibani
It will be added at the same time when you mix with corn starch + cream & blueberry sauce.