The best blueberry cheesecake recipe – How to make blueberry cheesecake

Will Dickey

Blueberry cheesecake is a great summertime dessert and a preppy treat. And while there are many great ways to get blueberries into cheesecake — from folding whole berries in the filling to stirring the compote on top before baking, to making a pretty purple paste with blueberry puree — we’ve kept it simple and followed Ree Drummond’s advice. Wise: “Make a good basic cheesecake from dang and decorate it with sweet fruit!” Consider your summer dessert plans made!

What’s the secret to making a good cheesecake?

Cheesecakes are always good, but there are two basic steps in the process that help turn a cheesecake from fantastic to special.

1. Use room temperature ingredients: It is important to remove some of the ingredients from the cold before making the filling. Specifically cheese, eggs and sour cream. This allows these ingredients to be beaten more smoothly and combined without clumps.

2. Use a water bath: The steam from the water bath helps gently cook the cheesecake and prevents it from drying out in a springform pan. This contributes to its moisture in texture and prevents the cheesecake from cracking while baking.

3. Let it cool: It is important to let the cheesecake cool to room temperature slowly and completely. First in the oven. Then on a work surface until it reaches room temperature; Then in the refrigerator, ideally overnight. This helps prepare the cheesecake for easy slicing.

Does sour cream make cheesecake better?

We say yes! Sour cream is a key ingredient in strawberry cheesecake as well as Ree Drummond’s classic cheesecake. Not only does it add moisture to the cake, but it also helps soften the overall texture of the filling. Heavy cream is usually added to the cheesecake filling as well (although check the recipe—they aren’t always a 1:1 swap), but sour cream also provides extra refreshing, helping to balance out the sweet seasonal fruit layer.

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Preparation time:





total time:





For the crust:

2 c.

graham cracker crumbs

1/2 c.

melted salted butter

to fill in:


8 oz. Cream cheese packets at room temperature

1 1/4 c.

granulated sugar

2 tbsp.

All-purpose flour


Large eggs at room temperature

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  1. For the crust: Preheat oven to 325 degrees. Wrap heavy-duty tin foil around the bottom and sides of a 9-inch tray. Gently spray the inside of the pan with non-stick cooking spray.
  2. In a medium bowl, stir together the graham crackers, butter, and sugar. Press the bottom and 1 inch up from either side of the spring block. Bake until golden brown, 10 to 12 minutes. Cool completely on a wire rack, about 30 minutes.
  3. For the filling: Beat cream cheese on medium speed until no lumps remain in the bowl of an electric mixer fitted with the paddle attachment, about 2 minutes. Add sour cream, sugar, flour and salt. Beat until mixture is smooth and creamy, about 1 minute. Scrape the sides and bottom of the bowl.
  4. Add eggs one at a time and beat on low speed until completely combined after each addition. Continue to scrape the sides and bottom of the bowl as needed. Add vanilla, lemon juice and peel. Fold in blueberries.
  5. Pour the filling into the springform pan and place in a large roasting pan. Place both pans in the oven and quickly pour hot water into the roasting pan until it reaches the middle of the foil-lined pan.
  6. Bake for 1 hour and 20 minutes to 1 hour and 30 minutes or until cheesecake is on the sides and just jiggles in the center when pan is shaking. Turn off the oven and break the door. Leave the cheesecake in the oven for 15 minutes.
  7. Remove the cheesecake from the water bath and carefully remove the foil. Transfer to a wire rack. Let the cheesecake continue to cool until it reaches room temperature, about 2 hours. Place it in the refrigerator for at least 8 hours to cool completely.
  8. To decorate: Combine blueberries, sugar, lemon juice, and salt in a medium saucepan over medium heat. Cook, stirring often, until a few blueberries begin to break up and the sauce has thickened, 12 to 15 minutes. Take off the fire. Cool to room temperature, about 1 hour. Cover and put in the fridge until use.
  9. To serve: Run a thin knife over the edge of the pan before removing the sides from the pan. Pour the blueberry mixture over the cheesecake just before serving.

Nella wafer crumbs or Ritz cookie crumbs for a twist on a classic graham cracker crust!

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