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Cheesecake is one of my favorite desserts, especially topped with fruit like blueberries or raspberries. I rarely make it though, because it is so rich and calorie laden. But the holidays seem to call for decadent desserts. Thanksgiving or Christmas wouldn’t be complete without a delicious dessert like this Blueberry Cheesecake.
We usually visit my mom who lives 5 hours away for Thanksgiving dinner. This year we are not only staying here, I also talked my sister in law into letting my host the dinner for a change.
So I am planning a number of different dishes for the holiday! Of course we will have the traditional turkey, stuffing and apple pie, but I want to include some new and different recipes also, and this blueberry cheesecake will be perfect.
To make this cheesecake I used the Classic Cheesecake recipe from the King Arthur Flour’s Baker’s Companion for the filling, and my own very simple recipes for the crust and topping. For the crust I used Vanilla wafer cookies, which makes it quick and easy.
I wanted a fruit topping that didn’t have any extra sugar, because there is plenty of sugar in the cake itself! Blueberries are one of my favorite fruits, so I combined them with some cornstarch and water for a simple fruit filled topping.
I let the cheesecake cool in the oven after it was done baking, which worked well to prevent the top from cracking. Of course since the top is covered completely in fruit it doesn’t really matter if it cracks a little bit!
Nordic Ware Leakproof Springform Pan, 10 Cup, 9 Inch
The King Arthur Flour Baker’s Companion: The All-Purpose Baking Cookbook A James Beard Award Winner (King Arthur Flour Cookbooks)
Find More Blueberry Desserts
- Blueberry Swiss Roll Cake
- Blueberry Upside Down Cake
- Lemon Blueberry Shortbread Cookies
- Blueberry Galette
Blueberry Cheesecake
This creamy cheesecake is topped off with a rich blueberry sauce.
Ingredients
Crust
- 4 Tablespoon butter
- 30 Vanilla wafers
- 2 Tablespoon Brown sugar
Filling
- 3 boxes cream cheese
- 1 1/4 cup sugar
- 1/4 teaspoon salt
- 4 eggs
- 3 Tablespoon lemon juice
- 2 teaspoon vanilla
- 1 cup sour cream
- 1/2 cup heavy cream
Topping
- 2 cup blueberries
- 1/4 cup water
- 1 Tablespoon water
- 1 Tablespoon cornstarch
Instructions
- Preheat oven to 350. Use a food processor to mix the vanilla wafers, butter and sugar until crumbly.
- Press into the bottom of a springform pan, then bake for 5 minutes.
- Reduce the oven heat to 325, and let the crust cool while you make the cheesecake filling.
- Beat the cream cheese in the mixer until it is nice and smooth with no lumps remaining.
- Add sugar and salt and mix until smooth.
- Add the eggs one at a time, beating the mixture smooth after each. Make sure you scrape the sides and bottom of the bowl after each egg.
- Mix in the lemon juice, vanilla, sour cream and heavy cream and stir until smooth.
- Pour the batter on top of the crust in the pan and bake at 325 for 60 minutes.
- The middle should still be a little jiggly, but the sides should be set. Crack open the oven door a little bit and turn the oven off and let the cheesecake cool in the oven for an hour.
- Then take the cheesecake out, and let it sit at room temperature for 45 minutes to continue cooling. Then refrigerate.
- To make the topping combine the blueberries with the 1/4 c. of water and bring to a boil in a small saucepan. Once it is boiling mix the cornstarch with the 1 T of water and add it to the blueberries to thicken them up. Let the berries cool for 10 minutes before putting on top of the cake.
Notes
Nutrition facts are estimates.
Nutrition Information:
Yield:
12Amount Per Serving: Calories: 303Saturated Fat: 8gCholesterol: 88mgSodium: 184mgCarbohydrates: 39gSugar: 30gProtein: 3g
What a pretty cake! My hubby would love this.
If I wasn’t trying to cut back on the sweets I would definitely try making this. It looks just too darn good not to eat so what would be the point. But thanks for the tease.
Yes, I agree. Sometimes you have to splurge. I love berries and this looks delicious. Besides, blueberries are healthy 🙂
Ohh My hubby would LOVE this. Totally saving this recipe, Thanks!
This would be a huge hit with the inlaws…wow!
This looks amazing! I’ve never attempted to make a cheesecake before.
Mmm, this looks so delicious!
Cheesecake is my weakness and you are killing me here with this. It looks unbelievable!
I don’t know how it tastes, but that second picture is beautiful. I love how you captured the berries so perfectly!
such simple flavors but oh so yummy and perfect for the end of a delicious meal!
I love cheesecake but I’ve never had blueberry cheesecake. Too many flavors out there to explore.
I love cheesecake and blueberries and this looks like a great recipe!! Yummy 🙂
Checking this out from the be different, act normal link party!
I really enjoyed your Blueberry Cheesecake recipe that you shared at my Shine a Spotlight Linky Party this week. Pinned it! Thanks for stopping by and sharing and be sure to stop by again on Saturday. Your recipe might be one of my featured posts!—Deb at DialMforMoms.com
I tried this today for my hubby and it was perfect!!!! Thank you o much for sharing.
Wow this looks delicious! Thank you for linking up at The Wednesday Round Up! We hope to see you back next week!
I love blueberry cheesecake. This looks so good!!
This is beautiful, I am sure it tastes amazing.
Wow…this looks beyond delicious! My husband loves cheesecake and he would LOVE this! Thanks for sharing! PINNED!
This looks so delicious! Cheesecake just screams holidays!
That cheesecake looks divine! I wish I had a piece of it right now!
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I really enjoyed making this cheesecake and so delish, everyone acted like they couldn’t get enough! I did tweak the recipe a tiny bit I used corrugated bakeware where the bottom lifts out,(instead of springform pan) and Graham cracker crumbs. Thanks for a great recipe
Do I use 3- 8oz packages of cream cheese?