Blueberry Cheesecake – The Country Cook

Deliciously creamy and covered in a homemade blueberry sauce, this Blueberry Cheesecake is the perfect dessert for any occasion!

A TASTY SIMPLE CHEESECAKE RECIPE

I’m a huge fan of cheesecake. If you peruse through my site long enough, you’ll notice I have a ton of cheesecake desserts. This cheesecake recipe is a New York style cheesecake and has the most delicious blueberry sauce topping! The sauce is perfectly thickened and not runny and adds a nice touch over this thick, creamy cheesecake. Looking for that perfect dessert to bring to those summer gatherings? You have to whip up this Blueberry Cheesecake recipe.

FREQUENTLY ASKED QUESTIONS:

Do I have to use the orange zest?

No, I use it to add a bit of flavor. Orange goes well with blueberry and adds a special background flavor. But you can omit this if you’d like.

Can I use frozen blueberries?

Absolutely! If you cannot get your hands on fresh or just want to use frozen, they will work the same in this recipe with no changes needed.

What size springform pan do I need?

I use a 9-inch pan for this recipe as it gives the Blueberry Cheesecake the perfect height. You can use a 10-inch pan but it will come out slightly thinner.

Do I have to do a water bath?

I highly recommend doing a water bath for this particular style cheesecake. This helps keep moisture in the oven and helps prevent cracks on the top of the cheesecake. If you do not have a pan large enough to fit your springform pan you can place a pan of water on the rack underneath the cheesecake as well.

How long does this cheesecake need to chill?

This will need to chill for at least 4 hours but preferably overnight. I think the longer a cheesecake sits, the better it gets.

Why do you wrap the pan in foil?

This helps to keep out any water from the water bath.

How long should I cool this on the countertop?

You will want to cool this on the countertop until it reaches room temperature. This will help from it cracking or building a lot of condensation before placing in the refrigerator.

How do I store leftovers?

This can be stored in the refrigerator where it will keep covered in the pan for 3-4 days. This can also be frozen without the sauce. Wrap your pan with plastic wrap and then foil or place in a freezer safe container. This will keep in the freezer for up to 3 months. To defrost remove to the refrigerator overnight, once thawed make your sauce and serve.

Pie server holding up a slice of Blueberry Cheesecake cut from pan, Pinterest image.

INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)

  • graham cracker crumbs
  • salted butter
  • cream cheese
  • granulated sugar
  • eggs
  • all-purpose flour
  • orange zest
  • heavy cream
  • salt
  • blueberries
  • orange juice or lemon juice
  • water
  • cornstarch
Ingredients needed: graham cracker crumbs, salted butter, cream cheese, granulated sugar, eggs, all-purpose flour, orange zest, heavy cream, salt, blueberries, orange juice or lemon juice, water and cornstarch.

HOW TO MAKE A BLUEBERRY CHEESECAKE:

Spray the bottom of a 9-inch springform pan with nonstick cooking spray. Preheat the oven to 350 degrees F. In a small mixing bowl, mix together graham crumbs and melted butter. Press into the bottom of the springform pan. Back for 10 minutes. When done, set on a cooling rack and set aside. Turn the oven down to 300 degrees F.

Crust mixture pressed into the bottom of a springform pan.

In a large mixing bowl, mix together sugar and cream cheese until smooth and creamy.

Cream cheese and sugar added to bowl of stand mixer.

Add flour, salt, and orange zest, and beat again until well combined.

Flour, salt, and orange zest added to cream cheese mixture.

Add eggs, one at a time, beating well in between each addition. Scrape sides of bowl often. Add heavy cream and mix until combined.

Eggs and heavy cream added to cheesecake mixture.

Once the springform pan has cooled enough to handle, wrap the bottom of the pan with 2-3 layers of tinfoil. Add a paper towel between the pan and the foil to help absorb any water that may leak in the water bath. Pour cheesecake batter into a springform pan. Carefully place into the bottom of a roasting pan. Fill the roasting pan about an inch deep with very hot or boiling water.

Cheesecake mixture poured into springform pan.

Gently place it in the oven and bake for one hour. Try not to open the door of the oven for the entire cooking time. After an hour, open the door and check for doneness. It will be slightly jiggly in the center still but sides should be set. Once cheesecake is done, turn the oven off, but keep it in the oven for an additional hour. This helps with preventing any cracking. Remove cheesecake and allow to cool before covering and placing in the refrigerator. I gently place a piece of paper towel on the cake and then saran wrap. This will absorb condensation that forms in the refrigerator. It is best to serve after being refrigerated for at least 4 hours, preferably overnight.

Finished cheesecake in springform pan.

To make the blueberry sauce, add all ingredients to a small saucepan and cook on low to medium, stirring often, until blueberries have softened and sauce has slightly thickened.

Blueberry sauce made up in pan.

Allow to cool completely before pouring onto cheesecake.

Blueberry sauce being spread over finished cheesecake.

Slice, serve and enjoy!

Slice of Blueberry Cheesecake on white plate covered with blueberry sauce.

WANT MORE DELICIOUS RECIPES? YOU MUST TRY THESE!

Square image of Blueberry Cheesecake on pan bottom with slices removed.

Blueberry Cheesecake

Deliciously creamy and covered in a homemade blueberry sauce, this Blueberry Cheesecake is the perfect dessert for any occasion!

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Course: Dessert

Cuisine: American

Keyword: Blueberry Cheesecake, Blueberry Cheesecake Recipe

Prep time: 20 minutes

Cook Time: 2 hours 10 minutes

Chill Time:: 4 hours

Total Time: 6 hours 30 minutes

Servings: 12

Calories: 496kcal

Author: Brandie @ The Country Cook

Ingredients

Cheesecake:

  • 2 cups graham cracker crumbs
  • ¼ cup salted butter melted
  • 32 ounces (4 blocks) cream cheese, softened
  • 1 cup granulated sugar
  • 5 large eggs
  • 3 Tablespoons all-purpose flour
  • 1 Tablespoon orange zest
  • ¼ cup heavy cream
  • ¼ test salt

Blueberry sauce:

  • 2 cups fresh or frozen blueberries (I used fresh but if they’re not available frozen works as well).
  • 1 Tablespoon fresh orange juice or lemon juice
  • 2 Tablespoon granulated sugar
  • 2 Tablespoon water
  • ½ Tablespoon cornstarch

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Instructions

  • Spray the bottom of a 9-inch springform pan with nonstick cooking spray. Preheat the oven to 350 degrees F.

  • In a small mixing bowl, mix together graham crumbs and melted butter. Press into the bottom of the springform pan. Back for 10 minutes. When done, set on a cooling rack and set aside. Turn the oven down to 300 degrees F.

  • In a large mixing bowl, mix together sugar and cream cheese until smooth and creamy.

  • Add flour, salt, and orange zest, and beat again until well combined.

  • Add eggs, one at a time, beating well in between each addition. Scrape sides of bowl often. Add heavy cream and mix until combined.

  • Once the springform pan has cooled enough to handle, wrap the bottom of the pan with 2-3 layers of tinfoil. Add a paper towel between the pan and the foil to help absorb any water that may leak in the water bath.

  • Pour cheesecake batter into a springform pan. Carefully place into the bottom of a roasting pan. Fill the roasting pan about an inch deep with very hot or boiling water.

  • Gently place it in the oven and bake for one hour. Try not to open the door of the oven for the entire cooking time. After an hour, open the door and check for doneness. It will be slightly jiggly in the center still but sides should be set.

  • Once cheesecake is done, turn the oven off, but keep it in the oven for an additional hour. This helps with preventing any cracking.

  • Remove cheesecake and allow to cool before covering and placing in the refrigerator. I gently place a piece of paper towel on the cake and then saran wrap. This will absorb condensation that forms in the refrigerator.

  • It is best to serve after being refrigerated for at least 4 hours, preferably overnight.

  • To make blueberry sauce, add all ingredients to a small saucepan and cook on low to medium, stirring often, until blueberries have softened and sauce has slightly thickened.

  • Allow to cool completely before pouring onto cheesecake.

Notes

  • This can be frozen, see my tips above.
  • If you do not want to make your own sauce, you can use canned blueberry pie filling.
  • Other sauces can be used for this recipe.
  • Make sure that you completely cool on the counter before refrigerating.
  • This needs to chill for a minimum of 4 hours but best overnight.
  • Add your eggs in one at a time, this ensures then get mixed in properly.

Nutrition

Calories: 496kcal | Carbohydrates: 39g | Protein: 9g | Fat: 35g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monnounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 160mg | Sodium: 437mg | Potassium: 181mg | Fiber: 1g | Sugar: 27g | Vitamin A: 1324IU | Vitamin C: 4mg | Calcium: 102mg | Iron: 1mg

Nutritional Disclaimer

About Brandie @ The Country Cook

I’m a regular home cook, like most of you, doing my best to get a good meal on the table for my family. I like to say the recipes on here are recipes for the busy cook (you know who you are). You can still get a good meal on the table, with a few shortcuts to help you along the way. I hope you’ll find lots of recipes here that you’ll love and hopefully will become family favorites. Read more…

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