Creamy Blueberry Cheesecake

I have baked few cheesecakes recently, but this time I wanted something a bit different than a traditional New York cheesecake.  I thought that blueberries will give a very beautiful violet color and berry flavor. For this recipe you can easily use frozen blueberries and making this  enjoy this berry dessert year round.


Yields ~ 12 pieces


  • 1 1/2 cups crushed graham crackers
  • 100g unsalted butter, melted
  • 1 tsp vanilla extract


  • 900g cheese cream
  • 2 tsp vanilla extract
  • 4 eggs
  • 1 tbsp flour
  • 150g blueberry puree
  • 1 1/4 cups sugar
  • 2/3 cup sour cream
  • 2/3 cup heavy whipping cream


  • 250ml crème fresh or sour cream
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract


For the crust

  1. Preheat the oven to 175°C degrees.
  2. Prepare a 24cm springform pan with cooking spray.
  3. In a small bowl combine graham cracker crumbs, vanilla and melted butter until throughly combined.
  4. Press crumb mixture into the bottom of the pan.
  5. Bake 12 – 15 minutes until the crumbs are set.
  6. Let cool on a wire rack.

For the filling

  1. Preheat oven to 165°C degrees.
  2. In a stand mixer, fitted with a paddle attachment, cream cream cheese until light and fluffy.
  3. Add sugar and beat on high for an additional 3 minutes.
  4. Add vanilla extract, eggs, one at a time, scraping down the side of the bowl with a spatula after each addition.
  5. Add sour cream and heavy cream and mix until combined.
  6. Add flour and mix until combined.
  7. Wrap the outside of your springform pan in aluminum foil.
  8. Pour cream cheese filling into springform pan. Smooth the top with a spatula.
  9. Place the pan inside a high-sided roasting pan.
  10. Create a water bath by filling the roasting pan with hot water until you reach halfway up the side of the cheesecake pan.
  11. Bake for 1 1/2 hours.
  12. After an hour and a half, turn the oven off and crack the door open, allow the cheesecake to cool inside of the oven for 1 hour.
  13. Then take the cheesecake out of the oven and let it continue to cool to room temperature.
  14. Place the cheesecake in the refrigerator for 4 hours.

For the topping

  1. In a medium bowl, combine sour cream,  vanilla and powdered sugar. Mix until combined.
  2. Spread mixture over the top of the cooled cheesecake.
  3. Decorate with fresh blueberries. Enjoy!



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