Bake the perfect blueberry cheesecake with this step-by-step recipe guide! Achieve the perfect creamy texture paired with a vibrant, tangy blueberry topping.
So, you think you know cheesecake? Well, let me introduce you to its cooler cousin from the fruit dessert block: the blueberry cheesecake.
This isn’t just any dessert; it’s like the jazz hands of the cheesecake world. We’re talking about a crust that’s not graham crackers playing it safe, but Nilla wafers strutting their stuff.
Then there’s the sweet and tangy cheesecake filling. It’s creamy, it’s berry-y (yes, I just made that word up), and it’s everything you want in a basic blueberry cheesecake, but with a little extra pizzazz.
And because we’re all about going the extra mile, let’s not forget the grand finale – more blueberries and a generous drizzle of blueberry puree on top.
This isn’t just a topping; it’s the cherry on top of the… well, cheesecake. It’s what makes this dish go from “Oh, nice cheesecake” to “Wow, did you see that cheesecake?”
So grab your apron, and let’s get baking. This recipe is fun, it’s fruity, and it’s going to make your kitchen the coolest dessert spot in town. Ready to make some magic? Let’s do this!
Tips for Making Cheesecake
Before you get started, I want to share some very important tips for making cheesecake that you should know. If you’ve never made one before, be sure to read these. Otherwise, you can skip to the bottom of the post and get the recipe.
Use Full Fat Ingredients
There are low fat cheesecake recipes, but this isn’t one of them. For the best consistency and creaminess, use full fat cream cheese, etc.
Use Room Temperature Ingredients
Make sure that the cream cheese, eggs, egg yolks, and half and half are at room temperature when you use them. This is crucial to avoid lumps and make sure everything blends smoothly.
Mix Until Just Combined and Add the Eggs Last
The eggs are the crucial ingredient here. You shouldn’t overbeat them, because you’ll be incorporating air into the batter which can contribute to cracks. Add the eggs last and then beat until just combined.
Bake in Center of Oven
Move the rack down to the center. You don’t want the cake too close to the upper element of the oven. You don’t want the top to get too hot too fast, and crack.
Don’t Open the Oven
Just use the oven light to check how things doing if you are tempted. Drafts when you open the door – especially at the beginning of baking – can cause the cheesecake to crack.
Test the Wobble
Use the recommended baking time in the recipe, and that’s when you’re going to check for doneness (and you can open the door).
The edges should be slightly puffed. Tap the edge of the pan with a spoon. If you see it wobble slightly, you’re good to go. The cheesecake with continue to cook in the center as it cools.
Cool Your Cheesecake Properly
A cheesecake wants to crack while it’s cooling, so you’re going to use a “cooling process.” Bake the cheesecake for the amount of time listed, then turn off the oven and keep the door closed for another 30 minutes.
Crack the door of the oven halfway and then let cool for an additional 30 minutes. Remove from the oven and let cool completely for an hour. Then run a knife around the sides (don’t remove the pan yet) and refrigerate for at least four hours (or overnight).
Cut with a Hot Knife
If you’ve ever cut a cheesecake, it’s easy for them to stick to the knife blade or pie spatula. Run under hot water before cutting and you’ll notice a difference.
Are you ready to give this blueberries and cream cheesecake a try? Here’s what you’re going to need for this recipe.
Blueberry Puree
- 2 cups of frozen blueberries
- 2 tbsp granulated sugar
- 2 tbsp lemon juice
Cheesecake
- 1 cup granulated sugar
- 4 8-oz packets of cream cheese
- 1 tsp vanilla extract
- 2 tbsp all-purpose flour
- 1/4 tsp salt
- 3/4 of the blueberry puree
- 2 large eggs
Nilla Wafer Crust
- 2 1/2 cups of nilla wafers, crushed (about 4 cups whole)
- 6 tbsp melted butter
Garnish
- 1/2 cup of fresh blueberries
- 1/4 of the blueberry puree
Tools
- Springform pan
- Food processor
- Bowl
- Hand mixer
- Baking Spray or butter to grease your pan
If you eat more than one piece, I won’t say anything – nor will I judge you
Cover and store leftover cheesecake in the refrigerator in an airtight container for up to 5 days. It can also be frozen for up to three months.
Get the printable recipe for this cheesecake below:
Blueberry Cheesecake
This delicious blueberry cheesecake recipe is perfect for summer! Make this fruit dessert for a special celebration.
Ingredients
Blueberry Puree
- 2 cups frozen blueberries
- 2 tbsp granulated sugar
- 2 tbsp lemon juice
Cheesecake
- 1 cup granulated sugar
- 32 ounces cream cheese (4 8 ounce boxes)
- 1 tsp vanilla extract
- 2 tbsp all-purpose flour
- 1/4 tsp salt
- 3/4 of the blueberry puree
- 2 large eggs
Nilla Wafer Crust
- 2 1/2 cups Nilla wafers, crushed
- 6 tbsp melted butter
Garnish
- 1/2 cup fresh blueberries
- 1/4 of the blueberry puree
Instructions
Blueberry Puree
- Add the frozen blueberries in a saucepan over medium heat with the lemon juice and 2 tbsp of granulated sugar. Bring to a boil then reduce the heat.
- Stir occasionally until the blueberries are mostly broken open, about 5- 10 mins. Take off the heat and set aside to cool.
Nilla Wafer Crust
- Preheat oven to 325 F. Prepare a springform pan.
- Add the crushed wafer cookies and the butter in a medium sized bowl. Microwave the mixture on 30 second intervals until the butter is completely melted. Mix until it looks uniform and well mixed. Add more butter if it does not come together.
- Take the mixture and press it against the bottom of a 9-inch springform pan and set aside.
Cheesecake
- In a large mixing bowl, cream 1 cup granulated sugar and the cream cheese until thoroughly combined. While beating, slowly add in your eggs, vanilla extract, salt, and flour.
- Once combined, fold in 3/4 of your blueberry puree. Make sure to reserve 1/4 of your blueberry puree to garnish at the end.
- Pour your cheesecake batter into the springform pan and smooth the top as best as you can. Wrap the bottom of your cake tin in aluminum foil and place it in a large roasting pan filled with an inch of water.
- Place the roasting pan, with the cake tin in the center, in the oven and bake for about 1 hour and 30 mins. Bake until the center of the cheesecake only slightly jiggles.
- Turn off the heat and open the oven door. Allow the cheesecake to cool down in the oven with the door open for about 1 hour. After that hour is up, remove the foil from the cake tin and place the cheesecake in the fridge until it is completely chilled, about 5 hours or overnight.
- When ready to serve, remove the cheesecake from the springform pan and top with the remaining 1/2 cup of blueberries and ¼ of your blueberry puree.
Nutrition Information:
Yield:
12Serving Size:
1 pieceAmount Per Serving: Calories: 500Total Fat: 36gSaturated Fat: 20gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 123mgSodium: 411mgCarbohydrates: 40gFiber: 1gSugar: 30gProtein: 7g
If you enjoyed this blueberries and cream cheesecake, let me know in the comments! I’d also love for you to check out these other recipes: