Zesty and bursting with flavor, this blueberry cheesecake is your next dessert obsession. Perfect for any occasion, it combines creamy texture with a tangy blueberry swirl that’ll have everyone asking for seconds.
Why This Recipe Works
- The combination of cream cheese and sour cream ensures a rich, creamy texture that’s unbeatable.
- Fresh blueberries add a natural sweetness and a beautiful color that makes the cheesecake as pretty as it is delicious.
- A graham cracker crust provides the perfect crunchy contrast to the creamy filling.
- Baking in a water bath prevents cracks, giving you a flawless finish every time.
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup melted butter
- 1/4 cup sugar
- 32 oz cream cheese, softened
- 1 cup sugar
- 1 tsp vanilla extract
- 4 eggs
- 1 cup sour cream
- 2 cups fresh blueberries
- 1/4 cup water
- 1/4 cup sugar
- 1 tbsp lemon juice
Equipment Needed
- 9-inch springform pan
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Saucepan
- Aluminum foil
Instructions
Prepare the Crust
Start by mixing the graham cracker crumbs, melted butter, and 1/4 cup sugar in a bowl until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake at 325°F for 10 minutes, then let it cool. Tip: Use the bottom of a measuring cup to press the crust evenly.
Make the Cheesecake Filling
In a large bowl, beat the cream cheese and 1 cup sugar until smooth. Add vanilla extract, then eggs one at a time, beating well after each addition. Stir in the sour cream until the mixture is creamy and uniform. Pour over the cooled crust.
Create the Blueberry Swirl
In a saucepan, combine blueberries, water, 1/4 cup sugar, and lemon juice. Cook over medium heat until the blueberries burst and the mixture thickens, about 10 minutes. Cool slightly, then dollop over the cheesecake filling. Use a knife to swirl the blueberry mixture into the filling.
Bake the Cheesecake
Wrap the outside of the springform pan in aluminum foil to prevent water from seeping in. Place the pan in a larger baking dish and fill the dish with hot water until it reaches halfway up the sides of the springform pan. Bake at 325°F for 1 hour and 10 minutes, or until the center is almost set.
Cool and Chill
Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour. Remove from the oven and water bath, then cool completely on a wire rack. Refrigerate for at least 4 hours, or overnight, before serving. Tip: Running a knife around the edge of the cheesecake before removing the springform pan ensures a clean release.
Tips and Tricks
For the smoothest filling, make sure all ingredients are at room temperature before starting. If you’re short on time, you can use blueberry pie filling instead of making your own swirl, but homemade always tastes better. To prevent cracks, avoid overmixing the batter after adding the eggs. For a more intense blueberry flavor, you can add a teaspoon of blueberry extract to the filling. Always use full-fat cream cheese and sour cream for the best texture.
Recipe Variations
- Swap blueberries for raspberries or blackberries for a different berry flavor.
- Add a layer of chocolate ganache between the crust and filling for a chocolate twist.
- Mix in lemon zest to the filling for a citrusy kick.
- Use a chocolate cookie crust instead of graham crackers for a deeper flavor.
- Top with whipped cream and extra berries for a festive look.
Frequently Asked Questions
Can I use frozen blueberries?
Yes, you can use frozen blueberries if fresh aren’t available. Just thaw and drain them well before making the swirl to avoid excess moisture in your cheesecake.
How do I know when the cheesecake is done?
The cheesecake is done when the edges are set but the center still jiggles slightly when gently shaken. It will firm up as it cools.
Can I make this recipe gluten-free?
Absolutely! Just substitute the graham cracker crumbs with a gluten-free alternative, like gluten-free cookies or nuts processed into crumbs.
Summary
This blueberry cheesecake is a showstopper dessert that’s surprisingly easy to make. With a creamy filling, tangy blueberry swirl, and crunchy crust, it’s sure to impress at any gathering.
