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easy blueberry cheesecake recipe
- Total Time: 405 minutes
- Yield: 12 servings 1x
- Diet: General
Description
This easy blueberry cheesecake recipe offers a rich, creamy texture with sweet blueberries and a hint of orange blossom, perfect for a family dessert. It uses everyday ingredients to create a delicious and memorable treat without much fuss.
Ingredients
- 1.5 cups graham crackers, finely crushed
- 4 tablespoons unsalted butter, melted
- 0.5 cup raw pistachios, finely ground
- 24 ounces full-fat cream cheese, softened
- 1 cup granulated sugar (for filling)
- 3 large eggs, at room temperature
- 0.5 cup full-fat sour cream, at room temperature
- 1 teaspoon alcohol-free vanilla extract
- Zest of 1 large lemon
- 2 cups fresh or frozen blueberries
- 0.25 cup granulated sugar (for topping)
- 1 tablespoon fresh lemon juice
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- 0.5 cup granulated sugar (for drizzle)
- 0.5 cup water (for drizzle)
- 1 teaspoon orange blossom water
- 4–5 small fresh mint leaves, for garnish (optional)
- 2 tablespoons chopped pistachios, for garnish (optional)
Instructions
- Prep the Crust: Preheat your oven to 175°C (350°F). Combine 1.5 cups crushed graham crackers, 4 tablespoons melted butter, and 0.5 cup finely ground pistachios in a medium bowl until thoroughly mixed. Press the mixture firmly into the bottom of a lightly greased 23 cm (9-inch) springform pan. Bake for 10 minutes until the edges appear lightly golden, then remove and let cool slightly.
- Make the Filling: Reduce oven to 160°C (325°F). In a large bowl, beat the softened cream cheese and 1 cup granulated sugar with an electric mixer on medium speed until smooth and creamy, about 3-4 minutes. Scrape down the sides of the bowl. Beat in the eggs one at a time, mixing just until combined after each addition (do not overmix). Stir in the sour cream, vanilla extract, and lemon zest until just incorporated and smooth.
- Bake the Cheesecake: Pour the creamy cheesecake filling over the cooled crust in the springform pan. Place the springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until it comes halfway up the sides of the springform pan, creating a water bath. Bake for 50-60 minutes, or until the edges look set but the center still jiggles slightly when gently shaken. Turn off the oven, crack the door open slightly, and let the cheesecake cool in the water bath for 1 hour to prevent cracks.
- Chill Thoroughly: Remove the cheesecake from the water bath, unwrap foil, and let it cool completely on a wire rack at room temperature. Once fully cooled, refrigerate for at least 4 hours, or preferably overnight, to allow it to set perfectly.
- Make the Blueberry Topping: For the topping, combine 2 cups blueberries, 0.25 cup granulated sugar, and 1 tablespoon fresh lemon juice in a medium saucepan. Bring to a simmer over medium heat, stirring occasionally. In a small bowl, whisk 1 tablespoon cornstarch with 2 tablespoons cold water until smooth. Stir this cornstarch slurry into the simmering blueberries. Cook, stirring constantly, until the mixture thickens and coats the back of a spoon, about 2-3 minutes. Remove from heat and let cool completely.
Notes
To prevent cracks, avoid overmixing the batter and cool cheesecake gradually in the oven with the door ajar. It’s done when the center jiggles slightly; it will firm as it chills. Substitutions include gluten-free graham crackers, plant-based dairy, alternative sweeteners, or other berries. Fresh blueberries are best in season, or use frozen year-round. For a no-bake option, use gelatin; for mini cheesecakes, bake 20-25 minutes in a muffin tin.
- Prep Time: 35 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking, Water Bath
- Cuisine: American
Nutrition
- Serving Size: 1 slice (120 g)
- Calories: 380 calories
- Sugar: 35 g
- Sodium: 250 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 100 mg