Andy Montoya
Blueberry cheesecake is a popular dessert that can be made in a variety of ways. It typically consists of a graham cracker crust, a creamy cheesecake layer, and a blueberry topping. The cheesecake layer can be made with cream cheese, sugar, vanilla, and whipped cream or whipped topping. The blueberry topping can be made with fresh, frozen, or canned blueberries, and may include additional ingredients such as blueberry jelly, lemon juice, or cornstarch. The dessert can be prepared as a no-bake option or baked in the oven, and it is often served chilled.
| Characteristics | Values |
|---|---|
| Preparation time | One day before serving |
| Crust ingredients | Graham crackers/crumbs, butter, sugar |
| Crust preparation | Mixture pressed into a 9-inch springform pan |
| Filling ingredients | Cream cheese, powdered sugar, lemon juice, vanilla, whipped cream, blueberry sauce |
| Filling preparation | Beat cream cheese, add sugar, lemon juice, and vanilla, fold in whipped cream, stir in blueberry sauce, spread over crust |
| Toppings | Fresh blueberries, blueberry pie filling, blueberry jelly |
| Baking | 325 °F (165 °C) for about 1 hour |
| Refrigeration | Refrigerate for at least 1 hour or overnight |
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What You'll Learn
Blueberry cheesecake with a graham cracker crust
A blueberry cheesecake with a graham cracker crust is a delightful dessert that is perfect for any gathering. The combination of a buttery, crunchy base, creamy filling, and sweet blueberry sauce is irresistible. Here is a step-by-step guide to making this delicious treat:
Graham Cracker Crust:
Firstly, you'll need to prepare the graham cracker crust. The key to a delicious and sturdy crust lies in three simple rules: small crumbs, ample butter, and packing down the crust. Start by crushing your graham crackers into fine crumbs. A food processor or blender will help you achieve the desired fine consistency. Next, mix the crumbs with melted butter and granulated sugar until you have a sandy mixture. The butter and sugar will provide a buttery flavour and prevent the crust from being too crumbly. Press this mixture into the bottom and up the sides of your chosen pan. For a 9-inch springform pan, bake the crust for about 10 minutes in a preheated oven until lightly golden. If you're using a pie plate, press the mixture into the bottom and up the sides, and then bake for approximately 35 minutes.
Cheesecake Filling:
While the crust cools, prepare the cheesecake batter. In a large bowl, mix the room temperature cream cheese until smooth. Add in the sugar and continue mixing. Then, incorporate the sour cream and vanilla extract. Finally, add the eggs one at a time, mixing until they are just blended in. This will give you a creamy and smooth cheesecake filling.
Blueberry Sauce:
To make the blueberry sauce, you can use fresh or frozen blueberries. Mix the blueberries with a little sugar in a small saucepan to make a thick, sweet sauce. You can also add lemon juice to enhance the flavour and preserve the colour of the blueberries. The acidity of the lemon juice helps to balance the sweetness of the blueberries. Additionally, cornstarch and water can be added to adjust the consistency of the sauce.
Assembly and Serving:
Once your components are ready, it's time to assemble the cheesecake. Pour the cream cheese filling into the prepared graham cracker crust. Then, top it with the blueberry sauce, swirling it in or spreading it evenly. Refrigerate the cheesecake for a few hours to chill and set. Before serving, you can add some extra blueberries on top for a pop of colour and texture. This blueberry cheesecake with a graham cracker crust is best served cold, and it's sure to impress your guests!
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No-bake blueberry cheesecake
To make the crust, crush graham crackers into fine crumbs in a food processor or a large zip-top bag using a rolling pin. Mix the crumbs with sugar and melted butter. Line the bottom of a 9-inch springform pan with parchment paper, and press the crumb mixture into the bottom and up the sides of the pan, making sure it is firmly packed. Refrigerate the crust while preparing the rest of the cheesecake.
For the filling, beat together powdered sugar, cream cheese, milk, and vanilla extract in a large bowl until smooth. Carefully spread the filling on top of the crust. Top with whipped topping or homemade whipped cream.
Finally, for the topping, make a blueberry sauce by combining water, lemon juice, sugar, and cornstarch in a medium saucepan. Stir until the cornstarch dissolves, then set over medium heat and stir until the mixture thickens. Add fresh blueberries and heat until the mixture boils and the berries look syrupy. Set aside to cool. Carefully spread the blueberry sauce on top of the filling.
Chill the cheesecake for at least 6 hours or overnight before serving. This no-bake blueberry cheesecake is a delicious and impressive dessert that is perfect for summer barbecues, potlucks, or any time you want a sweet and easy treat.
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Blueberry cheesecake with a blueberry glaze
Blueberry cheesecake is a delicious dessert that can be made ahead of time and served at parties or get-togethers. It is a simple recipe with a short list of easy-to-source ingredients. The cheesecake has a light and creamy texture with a buttery crust and a sweet and juicy glazed blueberry topping.
To make the graham cracker crust, mix graham cracker crumbs with melted butter and sugar. Press the mixture into the bottom of a 9-inch springform pan and about 3/4 inch up the sides. For a no-bake cheesecake, simply spread the cheesecake layer over the crust and refrigerate. If you prefer a baked cheesecake, preheat the oven to 325 °F (165 °C) and bake for about an hour until the top is slightly puffed and golden brown.
For the cheesecake filling, beat softened cream cheese for two minutes. Add powdered sugar, lemon juice, and vanilla, and mix until smooth. Fold in the whipped cream. If you are making a blueberry cheesecake, gently stir in the blueberry sauce puree until just combined. Scoop the mixture into the springform pan and spread it over the crust. Cover and refrigerate for at least an hour or overnight.
To make the blueberry glaze, you can use either fresh or frozen blueberries. Combine the blueberries with sugar, water, cornstarch, and lemon juice in a saucepan over medium heat. Stir gently until the berries break down and release their juices. The consistency should be slightly chunky, and it will thicken as it cools. Alternatively, melt blueberry jelly in a saucepan and spoon it over the blueberries to create a glaze.
Before serving, carefully run a knife around the sides of the cake to loosen it from the pan. Transfer the cheesecake to a serving platter and top it with the blueberry glaze. You can also add fresh blueberries for a prettier presentation. This blueberry cheesecake with a blueberry glaze is a delightful and refreshing dessert that is perfect for any occasion.
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Blueberry cheesecake with a blueberry sauce
Blueberry cheesecake is a delicious dessert that can be made ahead of time and served at parties or get-togethers. The cheesecake itself is smooth, rich, and creamy, with a buttery crust and a sweet, juicy topping. Here is a step-by-step guide to making a blueberry cheesecake with a blueberry sauce:
Ingredients:
- Graham crackers/crumbs
- Butter
- Sugar
- Cream cheese
- Powdered sugar
- Lemon juice
- Vanilla extract
- Whipped cream
- Blueberry sauce/pie filling
- Fresh blueberries (optional)
Method:
Start by preparing the crust. Mix graham cracker crumbs or crushed crackers with melted butter and sugar. Press the mixture into the bottom and up the sides of a 9-inch springform pan. Bake the crust for about 8 minutes, and let it cool to room temperature.
For the cheesecake layer, beat softened cream cheese for two minutes. Add powdered sugar, lemon juice, and vanilla, and mix until smooth. Fold in the whipped cream. Gently stir in the blueberry sauce or puree until just combined. You can make your own blueberry sauce by cooking fresh or frozen blueberries with sugar, cornstarch, and lemon juice until it reaches a chunky but slightly thickened consistency.
Scoop the blueberry cheesecake mixture onto the prepared crust and spread it out evenly. Cover the cheesecake and refrigerate it for at least one hour or, ideally, overnight. Before serving, top the cheesecake with fresh blueberries, if desired.
To serve, carefully run a knife around the edges of the cheesecake to loosen it from the pan. Unlatch the springform pan and transfer the cheesecake to a serving platter. Cut into wedges and enjoy!
This blueberry cheesecake with blueberry sauce is a delightful treat that can be made ahead of time and is perfect for any occasion. Enjoy the process of making it, and even more so, enjoy the taste!
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Make-ahead blueberry cheesecake
This make-ahead blueberry cheesecake is the perfect dessert to impress your guests. It is light and creamy with a buttery biscuit base and a juicy blueberry topping. The best part? It can be made ahead of time and stored in the fridge or freezer until you are ready to serve it.
Ingredients:
- Plain sweet crackers or Graham crackers for the base
- Butter
- Granulated sugar
- Cream cheese
- Yogurt
- Eggs
- Vanilla extract
- Lemon juice and zest
- Blueberries (fresh or frozen)
- Cornstarch
- Salt (optional)
Method:
First, make the biscuit base. Blitz the crackers in a food processor until they form fine crumbs. Mix with melted butter and sugar, then press into a cake pan.
Next, prepare the cheesecake filling. It is important that all your ingredients are at room temperature. Beat the cream cheese until smooth, then add the eggs one at a time, followed by the yogurt, vanilla, lemon juice and zest. Finally, gently fold in the blueberries.
Pour the filling into the prepared pan and bake at a low temperature of around 285ºF (140ºC). This should take around 1 hour 20 minutes to 1 hour 30 minutes. To achieve the perfect texture, avoid over-mixing your batter and do not use a water bath.
Once baked, allow the cheesecake to cool to room temperature, then chill in the fridge for at least 4 hours or overnight.
Finally, make the blueberry topping. Combine the blueberries, sugar, lemon juice and cornstarch in a saucepan over medium heat. Cook until the sauce is thickened and syrupy, then allow to cool.
You can either spread the topping over the whole cheesecake or serve it on the side and add a spoonful to each slice. This blueberry cheesecake is best served chilled and can be stored in the fridge for up to 4 days.
For an even easier option, you could try a no-bake blueberry cheesecake. Simply prepare the biscuit base and filling as above, then swirl through the blueberry sauce and chill in the fridge. No baking required!
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Frequently asked questions
The best way to serve blueberry cheesecake is to make a simple graham cracker crust, topped with a no-bake cheesecake layer, and finished with a layer of blueberry pie filling.
It takes a minimum of 7 hours to make blueberry cheesecake. After making the cheesecake, it needs to be refrigerated for at least 6 hours.
The blueberry topping can be made with either fresh or frozen blueberries, sugar, water, cornstarch, and lemon juice.
