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Blueberry Topped Cheesecake


As with many things in life, sometimes simple is best. That’s why in today’s post, we are featuring this simple, yet delicious blueberry topped cheesecake with a yummy homemade blueberry sauce.

If you were to do a search for cheesecake recipes on our blog, you would soon discover that we have quite a selection of them. Everything from Heath Bits Cheesecake, German Chocolate Cheesecake, Caramel Pecan Chocolate Cheesecake, Pumpkin Chia Cheesecake with Caramel Rum Sauce, and Cheesecake Cupcakes. Just when I think I have found my all-time favorite flavor, I soon discover another great cheesecake recipe. (sigh) Of course, I am not complaining that my list of favorite cheesecake recipes continues to grow longer and longer. After all, I am a cheesecake lover!

Blueberries 1

Blueberries are my favorite berry!

This recipe starts with a basic graham cracker crust recipe and a basic cream cheese filling recipe.

*You can easily tweak this recipe to be a gluten free recipe. I use gluten free graham cracker crumbs by Kinnikinnick whenever I make a gluten free cheesecake. I also use Kinnikinnick S’moreable Graham Crackers whenever I want to make S’mores. (I have also crushed these whole graham crackers to make a gluten free graham cracker crust.)

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Cheesecake with a gluten free graham cracker crust and basic cream cheese filling.

Here is how to make a blueberry topped cheesecake.

Ingredients: 

CRUST:

  • 1 3/4 cup graham cracker crumbs or vanilla wafers – (*gluten free version use gluten free graham cracker crumbs)
  • 1/3 cup salted butter, softened
  •  3 tablespoons granulated sugar

In a mixing bowl, combine graham cracker crumbs, butter and sugar. Firmly press mixture into bottom and slightly up sides of an 9-inch springform pan coated with cooking spray. Bake at 350° for 10 minutes, remove from oven and allow to cool while preparing the filling.

FILLING:

  • 3 packages (8 ounce each) cream cheese, softened
  • 1 cup sugar
  • 2 teaspoon vanilla extract (*gluten free version – use gluten free vanilla extract)
  • 1 cup sour cream (*gluten free version – Daisy brand is gluten free)
  • 4 eggs, lightly beaten

In a large bowl, beat the cream cheese, sugar, vanilla and sour cream until smooth. Add one egg at a time and beat just until eggs are incorporated. Pour cheese mixture into prepared pan. Bake at 350° for 1 hour, or until the center of the cheesecake barely jiggles. 

TOPPING: (optional)

  • 1 1/2 cups sour cream
  • 1/4 cup sugar
  • 1 teaspoon vanilla extract 

Combine sour cream, sugar and vanilla; spread over cheesecake. Bake 5 minutes longer. 

Cheesecake

Turn oven off. Leave cheesecake in oven with the door ajar for 30 minutes. Remove cheesecake from oven; run a knife around outside edge. Cool to room temperature. Cover and chill at least 8 hours. 

BLUEBERRY SAUCE

  • 2 cups fresh blueberries, rinsed and drained
  • 1/4 cup water
  • 1 tablespoons sugar
  • 1/2 tablespoon water
  • 1 teaspoon cornstarch
  • 1 teaspoon fresh lemon juice
In a small saucepan, combine blueberries, water and sugar. Cook over medium-high heat; bring to a boil. Reduce heat, and simmer 5 minutes. Remove from heat. In a small mixing bowl, whisk together water and cornstarch. Add cornstarch mixture to pan. Bring to a boil; cook 1 minute, stirring constantly. Transfer mixture to a glass container; cool to room temperature then stir in lemon juice. Refrigerate. *If desired, you can easily double the blueberry sauce to make more. 

Blueberry Sauce

Before serving, drizzle blueberry sauce, fresh blueberries and a sprinkle of powdered sugar over each slice of cheesecake. (Hence the name, blueberry topped cheesecake!) Refrigerate leftovers. 

Be sure to check out this adorable hand-stamped “Made With Love” spoon. Attach this spoon to a jar of homemade jam (along with a cheesecake or homemade muffins) for a tasty gift! *Think gift idea for Mother’s Day, her birthday or bridal shower. 

Blueberry Topped Cheesecake

30 minPrep Time

1 hrCook Time

1 hr, 30 Total Time

Save RecipeSave Recipe

Ingredients

  • CRUST:
  • 1 3/4 cup graham cracker crumbs or vanilla wafers – (*gluten free version use gluten free graham cracker crumbs)
  • 1/3 cup salted butter, softened
  • 3 tablespoons granulated sugar
  • FILLING:
  • 3 packages (8 ounce each) cream cheese, softened
  • 1 cup sugar
  • 2 teaspoon vanilla extract (*gluten free version - use gluten free vanilla extract)
  • 1 cup sour cream (*gluten free version - Daisy brand is gluten free)
  • 4 eggs, lightly beaten
  • TOPPING:
  • 1 1/2 cups sour cream
  • 1/4 cup sugar
  • 1 teaspoon vanilla extract
  • BLUEBERRY SAUCE:
  • 2 cups fresh blueberries, rinsed and drained
  • 1/4 cup water
  • 1 tablespoons sugar
  • 1/2 tablespoon water
  • 1 teaspoon cornstarch
  • 1 teaspoon fresh lemon juice

Instructions

  1. Crust:
  2. In a mixing bowl, combine graham cracker crumbs, butter and sugar.
  3. Firmly press mixture into bottom and slightly up sides of an 9-inch springform pan coated with cooking spray.
  4. Bake at 350° for 10 minutes, remove from oven and allow to cool while preparing the filling.
  5. Filling:
  6. In a large bowl, beat the cream cheese, sugar, vanilla and sour cream until smooth. Add one egg at a time and beat just until eggs are incorporated. Pour cheese mixture into prepared pan. Bake at 350° for 1 hour, or until the center of the cheesecake barely jiggles.
  7. Topping:
  8. Combine sour cream, sugar and vanilla; spread over cheesecake. Bake 5 minutes longer.
  9. Blueberry Sauce:
  10. In a small saucepan, combine blueberries, water and sugar. Cook over medium-high heat; bring to a boil. Reduce heat, and simmer 5 minutes. Remove from heat. In a small mixing bowl, whisk together water and cornstarch. Add cornstarch mixture to pan. Bring to a boil; cook 1 minute, stirring constantly. Transfer mixture to a glass container; cool to room temperature then stir in lemon juice. Refrigerate.
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Blueberry Cheesecake

Instead of making a blueberry topped cheesecake, feel free to substitute another fruit topping in place of blueberries – peach, strawberry, cherry, blackberry or raspberry. The blueberry sauce recipe should work similar for any fruit. *Depending on the fruit, you may need to slightly adjust the amount of cornstarch to make the sauce thicker. 

Blueberry Topped Cheesecake 2

**Coming soon! A Delicious Blueberry Dessert Recipe Roundup**

For more great blueberry recipes be sure to check out:

15 Blueberry Breakfast Recipes

Enjoy! 

Linda

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