Blueberry Cheesecake

By jiafei

12 Person

510 Minutes

0 Calories

Swirling blueberry puree into cheesecake batter isn't only beautiful, it's extremely delicious. The cheesecake stays extra-creamy and has the perfect tartness to it that will have you saying, "just one more bite," another thousand times. This Blueberry Cheesecake recipe that I think you'll find smells amazing. Please try this great recipe!

Ingredients

Topping

Blueberries
Whipped cream

Cheesecake

1 cup Blueberry puree
1/4 tsp. Kosher salt
2 tbsp. All-purpose flour
1/4 cup Sour cream
1 tsp. Pure vanilla extract oil
2 Large eggs
1 cup Granulated sugar
8 oz. Cream cheese, softened

Crust

1/4 cup Granulated sugar
6 tbsp. Melted butter
9 Graham crackers, finely crushed

Blueberry Puree

2 tsp. Lemon juice
2 tbsp. Granulated sugar
2 cups Blueberries

Method

01

Preheat oven to 325°F. In a small food processor, blend blueberries until no large chunks remain.
02

In a small saucepan over medium heat, add blueberry puree, sugar, and lemon juice. Bring to a boil, then reduce heat and let simmer until slightly reduced, stirring occasionally 10 minutes. Let cool to room temperature.
03

Make the crust: In a large bowl, mix graham cracker crumbs, melted butter, and sugar, until mixture resembles wet sand. Press into bottom and up sides of an 8" or 9" springform pan.
04

Make the cheesecake: In a large bowl using a hand mixer, beat cream cheese and sugar until no lumps remain. Add eggs, one at a time, then stir in vanilla and sour cream. Add flour and salt and beat until just combined. Fold in the blueberry puree.
05

Pour mixture over crust. Wrap the bottom of the pan in aluminum foil and place it in a large roasting pan. Pour in enough boiling water to come halfway up the baking pan.
06

Bake until center of cheesecake only slightly jiggles, about 1 hour 30 minutes. Turn off heat, prop open oven door, and let cheesecake cool in oven, 1 hour.
07

Remove foil and refrigerate cheesecake until completely chilled, at least 5 hours and up to overnight. When ready to serve, top cheesecake with whipped cream and blueberries.

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Blueberry Cheesecake

4.1

( By jiafei )

01 Information

Grade easy
Serving 12 servings
Prep Time 20 Mins
Cook Time 490 Mins
Total Time 510 Mins

02 Ingredients

Topping

Blueberries

Whipped cream

Cheesecake

1 cup Blueberry puree

1/4 tsp. Kosher salt

2 tbsp. All-purpose flour

1/4 cup Sour cream

1 tsp. Pure vanilla extract oil

2 Large eggs

1 cup Granulated sugar

8 oz. Cream cheese, softened

Crust

1/4 cup Granulated sugar

6 tbsp. Melted butter

9 Graham crackers, finely crushed

Blueberry Puree

2 tsp. Lemon juice

2 tbsp. Granulated sugar

2 cups Blueberries

03 Method

Step 1

Preheat oven to 325°F. In a small food processor, blend blueberries until no large chunks remain.

Step 2

In a small saucepan over medium heat, add blueberry puree, sugar, and lemon juice. Bring to a boil, then reduce heat and let simmer until slightly reduced, stirring occasionally 10 minutes. Let cool to room temperature.

Step 3

Make the crust: In a large bowl, mix graham cracker crumbs, melted butter, and sugar, until mixture resembles wet sand. Press into bottom and up sides of an 8" or 9" springform pan.

Step 4

Make the cheesecake: In a large bowl using a hand mixer, beat cream cheese and sugar until no lumps remain. Add eggs, one at a time, then stir in vanilla and sour cream. Add flour and salt and beat until just combined. Fold in the blueberry puree.

Step 5

Pour mixture over crust. Wrap the bottom of the pan in aluminum foil and place it in a large roasting pan. Pour in enough boiling water to come halfway up the baking pan.

Step 6

Bake until center of cheesecake only slightly jiggles, about 1 hour 30 minutes. Turn off heat, prop open oven door, and let cheesecake cool in oven, 1 hour.

Step 7

Remove foil and refrigerate cheesecake until completely chilled, at least 5 hours and up to overnight. When ready to serve, top cheesecake with whipped cream and blueberries.

04 Author

jiafei

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