Name: Amazing Blueberry Cheesecake Recipe
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Ingredients: 2 1/4 Cups Cookies or graham crackers ( (about 21 whole graham crackers)); 6 Tbsp Butter; 21 oz Cream Cheese; 1/2 Cup Plain or Greek Yogurt ((you can also use sour cream)); 3/4 Cup Powdered Sugar; 2 Tbsp Corn Starch; Zest of 1 Lemon; 3 Large Eggs; 1/2 Tbsp Lemon Juice; 1/2 Tsp Vanilla Paste ((or 1 tbsp vanilla extract)); 1 Cup Fresh Blueberrie; 2 Cups Blueberries (fresh or frozen); 1/4 Cup Powdered Sugar; 1 Tbsp Lemon Juice

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Have a bunch of blueberries and looking for different ways to use them? This amazing blueberry cheesecake recipe is a must try!

When making this blueberry cheesecake it works best to use fresh berries in the cheesecake part. However, you can use fresh or frozen when making the topping.

This is an oven-baked cheesecake recipe. But it is baked at a little lower temperature than you normally bake most other cheesecakes. That is partly because the cheesecake is a little thinner than most cheesecakes. This was made in a 9-inch pan.

If you like this cheesecake recipe, here are a few others to try.

Ingredients Needed:

Crust:

Cookies or graham crackers (about 21 whole graham crackers)
Butter

Blueberry Cheesecake Filling:

Cream cheese
Plain or Greek yogurt (you can also use sour cream)
Powdered sugar
Corn starch
Zest of Lemon
Large eggs
Lemon juice
Vanilla paste (or 1 tbsp vanilla extract)
Fresh blueberries

Blueberry Sauce:

Fresh or frozen blueberries
Powdered sugar
Lemon juice

How To Make This Blueberry Cheesecake Recipe:

Preheat the oven to 350 F.

Grind the cookies in a food processor or crush them with a rolling pin.

Mix cookie crumbs with melted butter.

Wrap the outside of a 9-inch cheesecake pan with foil. This helps keep anything from dripping through the bottom of the pan.

Press the crumb mixture into the bottom and sides of the pan.

Bake the crust in the oven for 12-15 minutes at 350F. Then remove and allow to cool. Reduce oven to 300F.

In a bowl, mix cream cheese and yogurt

Add sugar, cornstarch, and lemon zest. Mix well.

Add lemon juice and eggs, and mix well.

Stir in blueberries.

Pour the prepared cheesecake mixture into the cooled crust. Pop it in the oven for 50-55 minutes at 300F.

How To Make Blueberry Sauce:

While the cheesecake is baking we can prepare the blueberry sauce. Mix berries with powdered sugar and lemon juice.

Boil the sauce over low heat for 8 minutes, stir

Then strain the sauce if you do not want it to drip down the sides of the cheesecake. If you don’t mind it running down you can leave it as is.

Allow sauce to cool to room temperature.

Put a layer of strained (or non-strained if you don’t mind it a little runny) berry mixture on top of the cheesecake.

Frequently Asked Questions:

Can I use frozen berries in this blueberry cheesecake?

Yes. While frozen berries are not recommended for use in the cheesecake they work fine when making the topping. If frozen is all you have, you can use it inside the cheesecake in a pinch but a few extra steps need to be taken first. You will need to thaw them first and drain off any extra liquid before mixing them into your cheesecake batter.

What toppings go well with this cheesecake?

This cheesecake tastes amazing as is! However, if you still want to add another topping to it, whipped cream or a big scoop of vanilla ice cream works really well.

Do you have to use a water bath for this cheesecake recipe?

No, water bath baking is not needed to make this cheesecake.