First of all, as with all cakes, eggs should be room temperature (so as cream cheese). Please read my. To make blueberry sauce, you can use fresh or frozen berries. Thank you for this great recipe, but I have question about the baking of the cheesecake. Then you probably wouldn’t be checking out a blieberry cheesecake recipe I’m kidding! The zest packs the most punch, so I recommend adding zest to flavor the base instead of additional juice, as we don’t want to affect the consistency and acidity of the cheesecake. These cookies do not store any personal information. It’s all about balance, right? Easy to make and absolutely delicious! I’ve got a solid collection of cheesecake recipes here on The Recipe Rebel — some reader favorites are this Easy Cheesecake Recipe, this No Bake Oreo Cheesecake, and this No Bake White Chocolate Raspberry Cheesecake. This easy blueberry cheesecake is one of the best desserts to make this summer, when berries are in season.To make classic baked blueberry cheesecake, first we need to make a cake and a sauce. Let the pan cool in the oven with door slightly opened (without water bath) for about half an hour. Stir together graham cracker crumbs, butter and sugar and press into the pan and about 1/2" up the sides. The sour cream adds a bit of a tangy flavor but I like that in cheesecake because it complements the fruit sauce and whipped cream. Whisk together water and corn starch and add to the pan. Blueberry Cheesecake with homemade crust is one you will make over and over again. Divide the blueberry sauce in half – in two bowls, and let it cool. 20 minute prep time might be reasonable for anyone regularly baking or caking cheese in general, but if you’re looking up a recipe for cheesecake like myself, you’re probably not either of those. It’s in there now! Absolutely, the cheesecake will freeze well! My name is Ashley Fehr and I love creating easy meals my family loves. I recommend to chill this cheesecake overnight before serving. Combine all topping ingredients except lemon juice and bring to boil on top of the stove stirring constantly so as not to burn. Steps 7 and 8 alone take that long – at minimum. To thaw the cheesecake, I recommend placing it in the fridge overnight. I recommend to run the knife around the edges of the cheesecake. When the blueberry cheesecake is cooled, place it in the freezer uncovered until firm. When your cheesecake batter is made, pour it on the base. Great reviews on this one. I’m warning you, though — by taking out some of the most labor-intensive parts of making cheesecake it does make it dangerously easy. In a medium pan, combine blueberries and sugar. You can store it in the fridge for 4-5 days, and probably even a couple more than that but I know it won’t last that long . 2 cups fresh blueberries (you could use frozen). Cover the bottom and sides of spring form pan with foil. Save my name, email, and website in this browser for the next time I comment. I like to pour half of the sauce on the cheesecake batter. Actually you can sweeten it with honey or maple syrup. This Blueberry Cheesecake is ultra creamy and swirled with fresh blueberry sauce. Cam somebody help me? This Blueberry Cheesecake is the newest addition to my cheesecake family and it’s a showstopper for sure. Pour half of the filling into another bowl. It is mandatory to procure user consent prior to running these cookies on your website. Bake about 1 hour 20 minutes until just starting to set in the middle. Gently press crumbs to the bottom of the pan pan. Last mix in flour. Stir in 1/2 cup blueberry sauce. But if you want to transfer it to cake stand or plate, better use parchment paper. This recipe is one of our most popular. Put berries in a pot with a little bit of sugar and water. Beat in eggs, one at a time, lemon juice, almond extract and last - sour cream. Find the tray to put your cheesecake in. Transfer to the spring form pan ( 8 inch / 20 cm), layered with parchment paper** in the bottom. Not a blueberry fan? Sprinkle half of your blueberry sauce on top. Mash cream cheese until soft and creamy. You don’t need something huge and powerful. Bake in the preheated oven for about an hour and 20-30 minutes more. Use a combination of berries for a new twist — maybe blueberries and raspberries or raspberries and strawberries. Serve with whipped cream (optional) and remaining blueberry sauce. Keep this blueberry cheesecake refrigerated. The layered effect is lovely, the texture is just as dense as I like it to be and the flavor is outstanding. *If the sauce thickened too much in the fridge, microwave it for 20 seconds. Bake at 275 degrees F for 1.5-2 hours, until the outer 2" are set and the center is still somewhat jiggly. Baked cheesecakes also freeze perfectly and can be stored frozen for up to 3 months. Then pour the hot water in the tray so that it covers the inch of the cake pan. This is to say nothing about the 8 hour chill time – again which many people may not realize before going into this recipe, but granted is pretty standard if you know anything about how particular cheesecakes can be. What is better than classic baked cheesecake, topped with fresh blueberry sauce? Remove and let cool. Feel free to swap the blueberries for strawberries, raspberries or blackberries and you don’t have to change the recipe at all. It’s not so crucial in this recipe, but it will result in better texture of the cheesecake.