This blueberry cheesecake combines a creamy cheesecake with a graham cracker crust and a luscious blueberry topping. The graham cracker crust is baked until golden, then topped with our grandma’s simple, cream cheese-based cheesecake recipe. The blueberry topping is made from a mix of jammy blueberry goodness and fresh blueberries for the perfect sweet and tangy bite.
Tips for a Perfect Blueberry Cheesecake:
- Room Temperature Ingredients: Ensure the cream cheese and eggs are at room temperature for a smooth and creamy texture.
- Water Bath Technique: Using a water bath helps prevent cracks on the surface. Securely wrap the springform pan with foil.
- Cooling Process: Cool the cheesecake gradually. First in the turned-off oven, then at room temperature before refrigerating.
- Fresh Blueberries: Adding fresh blueberries to the cooked mixture adds a burst of flavor and texture.
- Overnight Refrigeration: Chilling the cheesecake overnight ensures it sets to the perfect texture.
Blueberry Cheesecake
Servings 8
Ingredients
#### Blueberry Topping:
- – 4 cups blueberries
- – 1/3 cup granulated sugar
- – 2 teaspoons lemon zest
- – 2 teaspoons lemon juice
- – 1/2 teaspoon cinnamon
- – Pinch of salt
#### Graham Cracker Crust:
- – 1 ½ sticks melted butter
- – 2 ½ cups graham cracker crumbs about 2 sleeves
- – 1/4 cup granulated sugar
- – 1/2 teaspoon salt
- – 1 teaspoon cinnamon
#### Filling:
- – 5 packages 8 oz each cream cheese, room temperature
- – 1/4 cup heavy cream
- – 2 teaspoons vanilla extract
- – 1 ¾ cups granulated sugar
- – 2 teaspoons lemon zest
- – 3 tablespoons flour
- – 1/2 teaspoon salt
- – 5 eggs plus 2 egg yolks
Instructions
#### Crust:
- Preheat the oven to 350°F.
- Crush the graham crackers into fine crumbs using a food processor or a ziploc bag and rolling pin. Measure out 2 cups.
- Mix the graham cracker crumbs with melted butter, cinnamon, salt, and sugar until well combined.
- Press the mixture into a springform pan using a measuring cup or flat surface to form a compact layer.
- Place the pan on a cookie sheet and bake for 15 minutes until slightly golden. Set aside to cool.
- Reduce the oven temperature to 325°F.
#### Filling:
- Beat the room temperature cream cheese for about 30 seconds until smooth.
- Add the remaining filling ingredients and mix until just combined, about 1 minute. Don’t overmix to avoid making the mixture too fluffy. Set aside.
#### Water Bath:
- Once the crust has cooled, wrap the outside of the springform pan with tin foil, double wrapping for safety. Butter the sides of the springform pan above the crust. Set aside.
- Place a roasting pan on the middle rack of the oven. The roasting pan should be large enough to hold the springform pan and tall enough to create a water bath.
- Boil a medium pot of water.
#### Baking:
- Pour the filling mixture into the buttered, cooled, and foiled springform pan.
- Place the cheesecake in the center of the roasting pan in the oven. Carefully pour the boiling water into the roasting pan until it reaches halfway up the sides of the springform pan.
- Bake at 325°F for 1 hour and 15 minutes.
- After 1 hour and 15 minutes, turn off the oven and crack the oven door open with a wooden spoon. Leave the cheesecake inside for another hour.
- Remove the cheesecake and let it cool on a cooling rack. Once cooled, run a knife along the edges, cover with plastic wrap, and refrigerate overnight.
#### Blueberry Topping:
- In a medium pot, combine 2 cups of blueberries (these can be frozen), 1/3 cup granulated sugar, lemon juice, and lemon zest. Cook on low heat until the sugar dissolves, then raise the heat to medium and cook for about 6-8 minutes until a jammy mixture forms.
- Remove from heat and let cool to room temperature (about 20 minutes). Stir in the remaining 2 cups of fresh blueberries.
#### Assembly:
- Pour the blueberry mixture over the cooled cheesecake. Use a spatula to spread it into an even layer.
- Slice and serve. Enjoy your delightful blueberry cheesecake!