Blueberry Cheesecake Recipe
This luscious blueberry cheesecake features a buttery graham cracker crust, rich and creamy filling, and a glossy blueberry glaze on top. Baked until set and chilled to perfection, it's a show-stopping dessert that’s as indulgent as it is beautiful, perfect for any celebration.
Equipment
- 9-inch springform pan
- Mixing bowls (medium and large)
- Hand or stand mixer
- Rubber spatula
- Measuring cups and spoons
- Saucepan
- Spoon
Ingredients
- ¼ cup melted butter
- ⅓ cup blueberry jelly
- 1 cup Graham cracker crumbs
- 2 packages cream cheese, softened
- ¾ cup white sugar
- 2 tbsp white sugar
- 2 cups Frozen blueberries, dry pack
- 2 tbsp all-purpose flour
- 1 cup sour cream
- 4 large eggs
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 325°F (165°C).
- In a bowl, mix graham cracker crumbs, melted butter, and 2 tablespoons of sugar until the mixture is well combined.
- Pat this into the bottom of a 9-inch springform pan.
- In a separate mixing bowl, mash the cream cheese until soft and creamy.
- Gradually beat in sour cream, 3/4 cup sugar, flour, and vanilla extract.
- Add the eggs one at a time, beating until just incorporated.
- Pour the cream cheese mixture over the crust in the pan.
- Bake for about 1 hour, or until the center is firm to the touch.
- Once baked, transfer the cheesecake to the refrigerator and chill for at least 4 hours until thoroughly cold.
- To serve, run a knife around the edge of the cheesecake, release the springform latch, and place the cheesecake on a serving platter.
- Arrange frozen blueberries on top.
- Melt the jelly over low heat in a saucepan and spoon it over the blueberries to glaze.
- Chill again until ready to serve.
Notes
- For the smoothest filling, ensure all ingredients—especially cream cheese and eggs—are at room temperature before mixing.
- Avoid overmixing after adding eggs to prevent air bubbles and cracks.
- A water bath can be used during baking to maintain an even temperature and prevent cracking.