Rich, creamy cheesecake with pops of blueberry bursting through, a dessert for any time of the year!
Creamy Blueberry Cheesecake
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- Blueberry filling:
- 2 tablespoons of cornstarch
- 1/2 cup sugar
- 2 cups fresh or frozen blueberries
- 1/2 cup water
- *Optional: 1 teaspoon fresh lemon, juice
- Graham Cracker crust:
- 1 1/2 cups graham crackers crumbs, crushed finely
- 4 tablespoons melted butter
- 3 tablespoons of sugar
- Cheesecake filling:
- 4 8 oz packages of cream cheese at room temperature. This is not the time to use low-fat cream cheese.
- 4 eggs, lightly beaten
- 1 1/2 cups granulated sugar
- 1 1/2 cup heavy cream
- 1/2 cup sour cream or plain greek yogurt
- 3 tablespoons all-purpose flour
- 1 teaspoon vanilla
- For blueberry fruit filling:
- In a heavy, medium saucepan. Whisk together the cornstarch and sugar until there are no cornstarch lumps.
- Add the water, blueberries and lemon juice. Cook over medium heat, stirring frequently until thick.
- Remove from heat and allow to cool completely.
- Reserve 1/3 cup and refrigerate remaining for another purpose.
- Preheat oven 325* Find large enough roasting pan that springform can fit easily in to prepare a water bath, or Bain-Marie*. Grease a 10 inch spring form pan, Wrap tinfoil all around bottoms and up sides to protect the any seams in the springform pan, this is to ensure no water can seep in, set aside.
- Mix together the graham cracker crumbs and butter and 3 tablespoons of sugar, then press firmly into bottom of prepared 10 inch spring form pan.
- Bake In the oven for 10 minutes at 325 degrees. Remove and allow to cool.
- Prepare cheesecake filling:
- In a large bowl mix together room temperature cream cheese with sugar until very smooth.
- Add heavy cream, mix until mixture is very creamy with no lumps.
- Mix in one egg at a time, slowly. At this point you do not want to add to add air into the mixture. Do not over mix, this causes too much air expansion into your batter.
- Mix in flour and vanilla. Fold in sour cream or yogurt, fold until incorporated.
- Pour batter into prepared springform pan. Drop 1/2 teaspoons at a time of blueberry fruit filling onto batter gently and take a long toothpick and drag it through in figure eights to make the swirl designs.
- Place cheesecake into roasting pan, add boiling water up halfway up the side of springform pan forming your bain-marie*.
- Turn oven down to 300*.
- Place the cheesecake in a preheated oven at at 300 degrees for 1 hour, check cheesecake to see if done, slight jiggle in center is fine, if quite loose continue baking 5 or 10 minutes. Turn off oven,leave door closed and allow to remain in oven a minimum of two or three hours, no peeking, overnight is best.
- *bain-marie..a container holding hot water into which a pan is placed for slow cooking.
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