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Blueberry Dream Cheesecake Recipe

Blueberry Dream Cheesecake Recipe
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★★★★★

4.8 from 16 reviews

This Blueberry Dream Cheesecake is a luscious and creamy dessert featuring a buttery graham cracker crust, smooth cream cheese filling infused with subtle lemon and vanilla, topped with a glossy homemade blueberry sauce. Perfectly baked in a water bath for a silky texture, this elegant cheesecake is garnished with fresh blueberries, whipped cream, and lemon zest for a refreshing finish. Ideal for any occasion, it promises a dreamy blend of fruity and creamy flavors in each bite.

Ingredients

Scale

For the Crust:

  • 1 ½ cups graham cracker crumbs
  • ¼ cup granulated sugar
  • 6 tablespoons unsalted butter, melted

For the Cheesecake Filling:

  • 24 ounces (675 g) cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 cup sour cream
  • 2 teaspoons vanilla extract
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch (optional, for extra firmness)

For the Blueberry Topping:

  • 2 cups fresh or frozen blueberries
  • ¼ cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch mixed with 1 tablespoon water

For Garnish:

  • Fresh blueberries
  • Whipped cream (optional)
  • Lemon zest (optional)

Instructions

  1. Prepare the Crust: Preheat your oven to 325°F (160°C). In a bowl, mix graham cracker crumbs, sugar, and melted butter until evenly combined. Firmly press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes. Remove from oven and set aside to cool completely.
  2. Make the Cheesecake Filling: In a large bowl, beat softened cream cheese until smooth and creamy. Gradually add sugar and continue to beat until fully incorporated. Add eggs one at a time on low speed, mixing only until combined after each addition. Blend in sour cream, vanilla extract, lemon juice, and cornstarch if using, until the mixture is smooth and homogenous.
  3. Bake the Cheesecake: Pour the cheesecake filling over the cooled crust and smooth the top. Place the springform pan into a larger roasting pan and fill with about an inch of hot water to create a water bath. Bake for 60 to 70 minutes until the edges are set but the center still slightly jiggles when gently shaken. Turn off the oven, open the door slightly, and let the cheesecake rest inside for 1 hour. Then remove and cool completely at room temperature before refrigerating for at least 4 hours or overnight to fully set.
  4. Prepare the Blueberry Topping: In a medium saucepan over medium heat, combine blueberries, sugar, and lemon juice. Cook until blueberries release their juices and begin to soften, about 5 minutes. Stir in the cornstarch-water slurry and cook, stirring constantly, until the mixture thickens and becomes glossy. Remove from heat and allow to cool completely.
  5. Assemble the Cheesecake: Once the cheesecake is chilled and firm, spoon the cooled blueberry topping evenly over the surface. Gently spread to create a smooth, shiny blueberry layer.
  6. Decorate: Garnish the cheesecake with fresh blueberries, optional whipped cream dollops, and a sprinkle of lemon zest for a fresh, elegant look and flavor boost.
  7. Serve: Use a warm knife to slice the cheesecake cleanly into 10–12 slices. Serve chilled and enjoy the creamy, fruity dream in every bite.

Notes

  • Using a water bath during baking helps prevent cracks and gives the cheesecake a silky texture.
  • Allowing the cheesecake to chill overnight enhances its flavor and firmness.
  • Cornstarch in the filling is optional but helps achieve a firmer texture.
  • Fresh or frozen blueberries can be used for the topping; thaw frozen blueberries before cooking.
  • For easy slicing, dip the knife in hot water and wipe between cuts.
  • This cheesecake can be made a day in advance and stored chilled.

Nutrition

Keywords: Blueberry Cheesecake, Cream Cheese Dessert, Homemade Cheesecake, Blueberry Topping, Springform Pan Cheesecake, No Crack Cheesecake, Silky Cheesecake, Summer Desserts

Find it online: https://maicook.com/blueberry-dream-cheesecake-recipe/