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Blueberry Cheesecake Dessert Recipe

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4.9 from 137 reviews

This Easy Blueberry Cheesecake Dessert features a buttery graham cracker crust layered with a smooth, creamy lemon-infused cream cheese filling studded with fresh blueberries. Topped with a luscious homemade blueberry sauce, this cheesecake balances tartness and sweetness perfectly. Ideal for a sophisticated yet simple dessert to impress any guest or enjoy at home.

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. Preheat and Prepare Pan: Preheat your oven to 355°F (180°C). Line an 8-inch springform pan with parchment paper covering both the base and sides to prevent sticking.
  2. Make the Crust: Combine the finely crushed graham crackers with the melted butter. Firmly press this mixture evenly into the base and up the sides of the prepared pan to create the crust. Bake in the preheated oven for 10 minutes, then remove and set aside.
  3. Reduce Oven Temperature: Lower the oven temperature to 285°F (140°C) and allow the crust to cool slightly while you prepare the filling.
  4. Prepare Cheesecake Filling: Beat together the full-fat cream cheese and yogurt until smooth and creamy. Add caster sugar, cornstarch, and lemon zest, mixing thoroughly to combine.
  5. Add Eggs and Flavorings: Incorporate the eggs one at a time, gently mixing after each addition to maintain a smooth texture. Then blend in the lemon juice and vanilla bean paste until just combined.
  6. Fold in Blueberries: Gently fold in half of the fresh blueberries so they are evenly distributed throughout the batter without overmixing, which could break the berries.
  7. Bake the Cheesecake: Pour the batter into the cooled crust. Bake in the oven for 50 to 60 minutes, or until the edges are set but the center still has a slight wobble.
  8. Cool and Chill: Turn off the oven and leave the cheesecake inside with the door slightly ajar to cool gradually. Once at room temperature, chill the cheesecake in the refrigerator for at least 4 hours or preferably overnight to set fully.
  9. Make Blueberry Sauce: In a saucepan over medium heat, cook the remaining blueberries with sugar and lemon juice until the berries are soft and juicy. Strain the mixture to remove skins if desired, then reduce the juice over heat until syrupy. Stir the syrup back into the cooked blueberries.
  10. Serve: Pour the homemade blueberry sauce over the chilled cheesecake. Refrigerate for an additional 30 minutes to allow the sauce to set slightly before slicing and serving.

Notes

  • Room temperature ingredients help ensure a smooth cheesecake batter without lumps.
  • Do not overmix once the eggs are added to prevent cracking during baking.
  • Allowing the cheesecake to cool gradually in the oven helps prevent surface cracks.
  • You can substitute vanilla bean paste with vanilla extract if unavailable.
  • The cheesecake is best served chilled and can be stored in the refrigerator for up to 3 days.
  • For a gluten-free version, use gluten-free graham crackers or biscuits.

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