≡ Menu

Blueberry Topped Cheesecake

Thanks for sharing!


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.)

20141217_175811_2

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.
7.8.1.2
98
https://blessedbeyondcrazy.com/blueberry-topped-cheesecake/

 

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

Thanks for sharing!

{ 2 comments… add one }

Leave a Comment

* Checkbox GDPR is required

*

I agree

This site uses Akismet to reduce spam. Learn how your comment data is processed.