The BEST BLUEBERRY CHEESECAKE RECIPE is full of sweet, juicy blueberries in every creamy bite!
A rich, creamy cheesecake isn’t difficult to make. It’s the perfect dessert recipe for any time of year and great for any occasion!
BEST BLUEBERRY CHEESECAKE RECIPE
- Make the crust. I like to make the crust first so it has time to set before pouring the cheesecake filling in it. As well, I prefer to use vanilla wafers instead of graham crackers for the crust. You can use graham crackers if you like. Actually, you can you lemon cookies, shortbread cookies, or any cookie for the crust. Vanilla Wafer crust is made with crushed ‘Nilla wafers and
butterpressed into an 8-inch springform pan. It doesn’t need to be cooked; once the buttercools the crust will harden.
- Mix the cheesecake. The most important factor in mixing the cheesecake ingredients is to have the cold ingredients at room temperature. They will mix much easier and faster. Furthermore, you don’t want to overmix this step because it can cause the cheesecake to crack.
- Add water bath to oven. More on this below.
- Bake. Once you’ve poured the cheesecake mixture into the crust the hard part is over. You just need to bake it now. Just remember, don’t open the oven door until it’s done. A good way to tell when it’s done is the top will change from ‘shiny’ to ‘matte’. As noted below, I turn my oven off and allow the cheesecake to sit in the oven without opening the door for the last 5 minutes of cooking time. Again, to help prevent the cheesecake from cracking. (More on this below as well in ‘Cooling the cheesecake’.)
DO YOU NEED A WATER BATH?
You do not have to make a water bath to bake cheesecake. However, it does help prevent the cheesecake from cracking. There are two methods or a water bath. I use the first one.
- I simply add a 9×13-inch baking pan to the bottom rack of my oven. (You’ll bake the cheesecake on the middle rack.) Next, I fill the pan with water to an inch deep using a pitcher. Using a pitcher to fill the pan is much easier than filling the pan at the sink than trying not to spill the water getting it to the oven.
- Another way is an actual ‘water bath’. Before filling your springform pan, wrap it tightly with aluminum foil. Make sure the is larger enough to cover the entire bottom of the pan and there is no area for water to seep in. Then, after filling the pan with your cheesecake mixture, place it in a large roasting pan. Place that pan into the hot oven and then fill the pan with water to 1-inch deep using a pitcher.
In the event your cheesecake cracks, no big deal. Simply add fruit, a glaze, or whipped cream to the top!
HOW DO I COOL THE BEST BLUEBERRY CHEESECAKE RECIPE?
Cooling your cheesecake properly will help prevent the top from cracking. You want to cool it gradually.
- The way I do this is I turn off the oven 5 minutes before the cheesecake is cooked fully but I leave the oven door closed!
- Next, I open the oven door slightly for another 30 minutes or so. (I realize this is not ideal if you’re trying to keep your house cool during the summer.)
- I remove the cheesecake from the oven to a wire rack on the countertop to cool for a couple of hours. At this point, you want to run a knife around the edge of the cheesecake and pan to loosen the cheesecake from the pan.
- After it’s cooled on the counter a couple of hours and before you put it in the refrigerator, loosen the springform around the cheesecake and carefully lift it off.
- Finally, after the cheesecake is cool enough that it won’t cause condensation in a container, place it in an airtight container and place it in the refrigerator for 4 to 6 hours before cutting to serve. I typically make cheesecake the day before I plan to serve it so it’s completely chilled.
HOW LONG WILL CHEESECAKE LAST?
Cheesecake will be good for 5 days in the refrigerator. Keep it tightly wrapped in plastic wrap or in an airtight container. Cheesecake will easily absorb refrigerator odors if it isn’t wrapped securely.
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Ultimate Blueberry Cheesecake
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- 2 cups graham crackers crushed fine
- ¼ cup sugar
- ¼ cup butter melted
- 3 8 oz packages cream cheese softened
- 1 and ¼ cup sugar
- 3 Tablespoons all-purpose flour
- ½ teaspoon salt
- 4 large eggs at room temp
- 8 ounces sour cream
- 1 teaspoon vanilla extract
- 1 Tablespoon lemon zest
- 1 and ½ cup blueberries fresh or frozen
- 1 Tablespoon flour
- Optional: whipped cream
- Prepare a springform pan by spraying with non-stick spray and wrapping the bottom with aluminum foil. Preheat oven to 300°F. Fill a 9 x 13 cake pan with 1-inch of water and set it on the lowest rack in the oven.
- Combine crushed graham crackers, sugar, and butter in a small bowl. Press mixture into bottom and 1-inch up sides of a 9-inch springform pan. Set aside.
- Beat cream cheese at medium speed with an electric mixer until smooth. Add 1 and ¼ cup sugar, 3 Tablespoons flour, and salt. Beat until blended and smooth.
- Add eggs, one at a time, beating until just blended. Add sour cream, vanilla, and lemon zest until just blended.
- Sprinkle blueberries with 1 Tablespoon flour, shake to coat on all sides. Sift excess flour off berries.
- Carefully fold blueberries into cream cheese mixture, careful not to break berries.
- Pour mixture into prepared springform pan.
- Bake at 300°F for 1 hour 10 minutes or until the center is firm. Turn off the oven. Let cheesecake stand in the oven for 30 minutes with the door partially open.
- Remove from oven and cool completely on a wire rack. Cover and chill 8 hours before serving.
- Serve with whipped cream if desired.
- Prep time: 30 minutes
- Bake time: 1 hour 10 minutes
- Stand time: 1 hour
- Chill time: 8 hours