This post contains affiliate links.
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!
This creamy cheesecake is topped off with a rich blueberry sauce.
- 4 Tablespoon butter
- 30 Vanilla wafers
- 2 Tablespoon Brown sugar
- 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
- 2 cup blueberries
- 1/4 cup water
- 1 Tablespoon water
- 1 Tablespoon cornstarch
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.
Nutrition facts are estimates.