Blueberry Cheesecake

The BEST blueberry cheesecake recipe will be your new favorite cheesecake. A pecan graham cracker crust is filled with a luscious vanilla bean cheesecake and topped with a gorgeous blueberry topping. Step-by-step photos teach you how to make a blueberry cheesecake.

JAAAYSUS! Wow, this Cheesecake is my favorite that I have made yet?! Is it possible with such other fabulous cheesecakes?

The first time I had cheesecake was probably when I was around 10 and my mother made a blueberry cheesecake. I can still visually see it sitting in the fridge. And remember sneaking as many bites as I possibly could. Something about the cooked blueberries against the creamy dreamy cheesecake.

I don't know why it's taken me this long to indulge in this childhood favorite.

As my mother said the cheesecake is so light. And against the blueberry sauce and fresh whipped cream, it truly is like heaven in your mouth.

Let's get to the recipe.

Ingredients

The list looks long, and to be honest it kind of is, but it's so worth it, I promise!

For the crust you will need:

• Graham Crackers. I also use Digestive Biscuits depending on what I have on hand.
• Pecans. I love the nutty texture and flavor the pecans add.
• Butter. Just melted butter is needed, I tend to use salted butter but unsalted would work great too.
• Granulated Sugar. Just a bit to sweeten things up!

For the cheesecake filling ingredients make sure everything is at room temperature so they can easily blend together. You'll need:

• Cream Cheese. It is imperative that your cream cheese is completely softened to room temperature. To do this quickly you can place the foil-wrapped cream cheese bricks in a bowl of warm water for 5 minutes. Be careful you don't want to melt the cream cheese just have it soft. Also, use full-fat cream cheese for the best flavor.
• Granulated Sugar. The sugar will be added to the cream cheese before the rest of the other ingredients, this will loosen the cream cheese.
• Heavy Whipping Cream. This helps lighten the texture for a super creamy cheesecake. Make sure this is at room temperature!
• Sour Cream. This will add moisture and soften the texture of the cheesecake. at room temperature
• Vanilla Bean Pod. You'll need to cut the bean in half and use the back of a knife to scrape the seeds out.

• Vanilla Extract. Even though I am using vanilla beans I add vanilla extract too for a really intense vanilla flavor!
• Large Eggs. You'll be using two whole eggs and two egg yolks, so there will be a total of four egg yolks in the batter. The eggs create structure in the cheesecake, as well as provide a rich color and delicious flavor. Make sure your eggs are at room temperature easily but place them in a bowl full of warm water before using them.

This wouldn't be a blueberry cheesecake without blueberries, so we'll make a blueberry topping. You'll need:

• Blueberries. I use fresh or frozen blueberries! If using frozen don't thaw before. Try my blueberry coffee cake next!
• Lemon. The lemon will brighten the blueberry flavors as well as provide the liquid to make. cornstarch slurry. You'll be using the zest and juice!
• Granulated Sugar. Just a bit to sweeten the sauce.
• Cornstarch. This helps thicken the sauce so you are left with a jammy-like blueberry topping.

You could leave the cheesecake with just the blueberry topping but honestly, a cheesecake isn't finished to me until it has some whipped cream!

• 1 Recipe Stabilized Whipped Cream Recipe

Next time, try my strawberry cheesecake recipe or blackberry cheesecake recipe.

Check out all my cheesecake baking tips here.

Instructions

The crust is made of graham crackers and finely chopped pecans, dreamy! While some people aren't bothered about the crust, I love the crust so I always make a large amount of crust so it can be packed in thick and tall.

If you love pecan flavor try my Pecan Pie Cheesecake, next!

You'll start by lightly greasing a 9-inch springform pan then set it aside. Preheat the oven to 325F/163C.

In a food processor, crush the pecans until they become finely chopped then add the graham crackers mixing until a fine crumb.

Mix in sugar and then add melted butter, make sure to mix until everything is fully combined.

Dump the crust crumbs into the pan and press into the bottom and slightly up the upsides of the prepared pan.

Bake for 10 minutes to set the crust then set aside to cool while you prepare the filling.

In the bowl of an electric stand mixer fitted with a paddle attachment or a large bowl with a handheld electric mixer beat the cream cheese for 3 minutes on medium to high speed. This is the only time you can mix on high because once you start adding other ingredients you'll be whipping air into the batter which could cause cracks when baking/ or cooling.

Add the sugar and beat for 2 minutes at low-medium speed.

Add heavy cream, sour cream, vanilla extract, and vanilla beans mixing on low-medium speed until fully combined.

Add in the eggs and egg yolks one at a time, mix until just combined you do not want to overmix the batter.

You should have a creamy batter with no lumps. Pour into the crust. Place the 9-inch springform pan in a 10-inch or larger cake pan- place the cake pan in a large roasting pan and fill the roasting pan with hot water halfway up the sides of the cake pan. This prevents ANY water from getting in the cheesecake and you don't have to wrap everything with foil.

Bake for 70 to 80 minutes, the middle of the cheesecake should jiggle just a little bit. Turn the oven off and let the cheesecake cool in the oven for 1 hour then take it out of the roasting pan and let it rest on the counter on a wire rack for another hour. Then wrap the whole cheesecake in plastic wrap and chill in the fridge for at least 8 hours, ideally overnight.

In a medium saucepan over medium heat cook blueberries and granulated sugar and lemon zest for a couple of minutes.

In a small bowl mix lemon juice and cornstarch together then pour into the saucepan.

Be careful not to mix too harshly you want the blueberries to mostly stay in tact.

Mix everything together, after 5 minutes of cooking remove from heat and pour into a heat-proof container. Store in the fridge until ready to use, let cool at least two hours before using. 

Use an angled spatula to loosen the cheesecake from the springform pan then carefully transfer it to a serving plate. Pour blueberry sauce on top and use a spatula to spread into an even layer.

Pipe whipped cream around the edge of the cheesecake. Chill blueberry cheesecake in the refrigerator until ready to serve.

Let the cheesecake sit at room temperature for 15 minutes before serving. Use a knife dipped in hot water then wiped dry each time you slice for clean slices of cheesecake. Store leftovers in the fridge for up to 5 days.

How to make a water bath

Baking a cheesecake in a water bath helps stabilize the baking environment. The steam from the hot water will gently lift the cheesecake slowly and evenly which will help prevent cracks on the surface. The water bath also helps create an even baking so the center of the cheesecake and the outside of the cheesecake bake at the same pace. This helps make sure the outside cheesecake doesn't become tough or rubbery and the center is fully cooked without being soup-like.

When the cheesecake cools in the oven in the hot water bath it also helps prevent the cheesecake from sinking.

You can use a couple different methods for creating a water bath.

• Wrap the springform pan in foil and place in a roasting pan full of hot water. Be careful as the foil can be easily torn and this will leak water into the pan ruining your crust.
• Place the springform pan into a larger cake pan, deep skillet then place them into a larger roasting pan then fill with hot water.

Tips for preventing cheesecake cracks

• Do not overwhip the cheesecake, you do not want a ton of air bubbles. Air bubbles = cracks
• When you pour the cheesecake batter into the springform pan tap the tin on the counter to release any air bubbles
• Bake the cheesecake in a water bath 
• Do not open the oven door when the cheesecake is baking you want all the hot air to stay in the oven until you turn the oven off
• Bake the Cheesecake in a Springform Pan for easy release when you serve it

Best way to slice cheesecake

Let the cheesecake sit for 5-10 minutes at room temperature before serving.

Take a large knife and run it under very hot water, wipe dry then slice the cheesecake. After each time you put the knife into the cheesecake run the knife under hot water then wipe clean. This ensures you have clean slices.

Enjoy this Blueberry Cheesecake! Next make my blueberry pie recipe!

More cheesecake recipes

Next time try this no-bake cheesecake recipe!

Chocolate makes everything better, my chocolate chip cheesecake is a sister favorite.

For a more dense, but tasty delicious recipe try my New York Cheesecake Recipe.

★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!

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This post was originally published on September 3, 2016 as of May 4, 2021 the recipe and photos have been updated.