Blueberry Cheesecake

This blueberry cheesecake is a classic creamy cheesecake with a graham cracker crust and layer of blueberry topping. The graham cracker layer is baked until slightly golden before the cheesecake layer is added on top. The creamy cheesecake layer is our grandma’s famous recipe which is a simple, cream cheese based cheesecake. The blueberry topping is a jammy blueberry mixture that we mix fresh blueberries into. For the perfect combination of sweet and fresh blueberries. 

Tips for the perfect blueberry cheesecake:

• Room Temperature Ingredients: Ensure the cream cheese and eggs are at room temperature. This ensures a smooth and creamy texture.
• Water Bath Technique: Using a water bath minimizes the risk of cracks on the surface of your cheesecake. Make sure the foil is securely wrapped around the springform pan.
• Cooling Process: Allow the cheesecake to cool gradually. Start by cooling it in the turned-off oven, then let it sit at room temperature before refrigerating.
• Fresh Blueberries: Adding fresh blueberries to the cooked blueberry mixture provides a burst of flavor and texture contrast.
• Overnight Refrigeration: Letting the cheesecake chill in the fridge overnight ensures the cheesecake has time to cool and will set up to be the perfect texture.

Blueberry cheesecake ingredient notes:

• Blueberries: The topping is made by mixing fresh blueberries with a jam mixture made on the stove. We find this creates the perfect mixture of sweetness and freshness. Since half are folded in at the end (never cooked) those need to be fresh blueberries (not frozen.) For the jammy mixture made on the stove, frozen or fresh ones work well.
• Cream Cheese: Opt for room temperature cream cheese as it blends more smoothly. We do not like to over beat the mixture for the creamiest cheesecake, so using room temperature cream cheese helps that process.
• Graham Crackers: Graham crackers are our favorite base to make this cheesecake with. To make the crust, they are crushed into a fine powder in either a food processor or blender. Alternatively this can also be done with a bag and rolling ping.
• Sugar: Granulated sugar is recommended for both the crust and the filling.
• Lemon Zest and Juice: Fresh lemon zest and juice add a bright, citrusy note that complements the richness of the cheesecake and blueberry topping.
• Cinnamon: This warming spice enhances the flavor of both the crust and the blueberry topping.
• Vanilla Extract: Choose pure vanilla extract for the best flavor. Trust us, imitation just does not taste the same.
• Butter: Melted butter binds the graham cracker crumbs together for the crust.
• Eggs: The eggs act as a binding agent in the filling, providing structure and creaminess.

Blueberry cheesecake FAQs:

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Blueberry Cheesecake

Prep Time 1 hour hour

Cook Time 1 hour hour 30 minutes minutes

Cooling 6 hours hours

Total Time 8 hours hours 30 minutes minutes

Servings 8

Ingredients

Blueberry Topping:

• 4 cup 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 butter melted
• 2 ½ cups graham cracker crumbs 2 sleeves
• ¼ cup granulated sugar
• ½ teaspoon salt
• 1 teaspoon cinnamon

Filling:

• 5 packages of 8 oz cream cheese 40 0z total room temperature
• 1/4 cup heavy cream
• 2 teaspoons vanilla
• 1 ¾ cups granulated sugar
• 2 teaspoons lemon zest
• 3 tablespoons flour
• ½ teaspoon salt
• 5 eggs + 2 egg yolks

Instructions

Crust:

• Preheat the oven to 350 F
• In a food processor or with a ziploc bag/rolling pin, grind ~2 packages of graham crackers until fine
• As soon as the crackers are fine, measure out two cups. Combine 2 cups of graham cracker crumbs with melted butter, cinnamon, salt, and sugar. Mix until the ingredients are all incorporated.
  
• In a springform pan, press the mixture down with a measuring cup or other flat surface until it forms a very compact layer
  
• Place the pan on a cookie sheet and bake for 15 minutes (or until slightly golden) and set aside to cool while you make the filling (the butter may slightly melt out of the springform pan so this is why we recommend placing it on a cookie sheet)
  
• Reduce the oven temperature to 325 degrees fahrenheit

Filling:

• Beat the room temperature cream cheese for ~30 seconds until smooth. Add in the rest of the filling ingredients and mix with a hand or stand mixer until just evenly combined ~1 minute. Don’t mix too long as the mixture will get overly fluffy. Set aside
  

Water bath:

• Once the pan is slightly cooled, wrap the outside of the springform pan with tin foil (to be safe we double wrap it) and butter the sides of the springform pan above the crust. Set aside
• Place a roasting pan in the middle rack or the oven. Note: the roasting pan must be large enough to place the springform pan inside and tall enough to create a bath of water for the cheesecake to sit in while it is baking
• Set a medium pot of water to boil

Baking:

• While the water is boiling, pour the filling mixture into the buttered, cooled, foiled springform pan
  
• Once the water is ready, place the cheesecake in the oven in the center of the roasting pan. Carefully pour the water into the roasting pan until it is halfway up the sides of the springform pan. Bake at 325 for 1 hour 15 minutes
• After 1 hour 15 minutes, turn off the oven and open the oven to let out some heat. Then place a wooden spoon in the oven door to keep it slightly propped open. Leave the cheesecake inside for 1 more hour
• After an hour, remove it and let it cool on a cooling rack. When it is cooled, carefully run a knife along the edges and cover with plastic wrap. Place in the fridge overnight
  

Blueberry Topping:

• Add 2 cups of blueberries (these 2 cups can be frozen or fresh, the other 2 cups need to be fresh), ⅓ cup granulated sugar, lemon juice and lemon zest in a medium pot on low heat. Once the sugar is dissolved, raise the heat to medium and cook for about 6-8 minutes until a jammy mixture forms
  
• Remove from heat and cool until room temperature (about 20 minutes) and then add in the remaining 2 cups of fresh blueberries. Stir to combine to coat the blueberries
  

Assembly:

• Pour the blueberry mixture on the cooled cheesecake. Spread with a spatula until an even layer covers the top of the cheesecake. Slice and serve.