Best 5 Blueberry Cheesecake Casss Recipes

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Indulge in a delightful culinary journey with our tantalizing blueberry cheesecake cass. Featuring an irresistible combination of creamy cheesecake filling, tangy blueberry sauce, and a crispy graham cracker crust, this dessert is a symphony of flavors and textures that will leave you craving for more. Discover the secrets behind creating this heavenly treat with our step-by-step recipes, offering both a classic and a gluten-free version to cater to everyone's dietary preferences. Embark on this delectable adventure and elevate your dessert game to new heights.

Let's cook with our recipes!

CONTEST-WINNING BLUEBERRY SWIRL CHEESECAKE



Contest-Winning Blueberry Swirl Cheesecake image

This is my favorite blueberry cheesecake recipe, which I often make for family get-togethers. -Cathy Medley, Clyde, Ohio

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 12 servings.

Number Of Ingredients 16

1-1/2 cups fresh blueberries
1/4 cup sugar
1 tablespoon lemon juice
2 teaspoons cornstarch
1 tablespoon cold water
CRUST:
1 cup graham cracker crumbs (about 16 squares)
2 tablespoons sugar
2 tablespoons butter, melted
FILLING:
3 packages (8 ounces each) cream cheese, softened
1 cup sugar
1 cup sour cream
2 tablespoons all-purpose flour
2 teaspoons vanilla extract
4 large eggs, room temperature, lightly beaten

Steps:

  • Preheat oven to 350°. In a small saucepan, combine the blueberries, sugar and lemon juice. Cook and stir over medium heat for 5 minutes or until the berries are softened. Combine cornstarch and water until smooth; stir into the blueberry mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; cool to room temperature. Transfer to a blender; cover and process until smooth. Set aside. , For crust, in a small bowl, combine the crumbs and sugar; stir in the butter. Press onto the bottom of a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack., In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, flour and vanilla. Add eggs; beat on low speed just until combined. Pour filling over crust. Drizzle with 3 tablespoons blueberry mixture; cut through batter with a knife to swirl., Return pan to baking sheet. Bake for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Serve with remaining blueberry sauce. Refrigerate leftovers.

Nutrition Facts : Calories 424 calories, Fat 28g fat (16g saturated fat), Cholesterol 129mg cholesterol, Sodium 262mg sodium, Carbohydrate 38g carbohydrate (30g sugars, Fiber 1g fiber), Protein 7g protein.

BLUEBERRY CHEESECAKE



Blueberry Cheesecake image

Can be made any time of the year, thanks to frozen blueberries.

Provided by JJOHN32

Categories     Desserts     Fruit Dessert Recipes     Blueberry Dessert Recipes

Yield 12

Number Of Ingredients 11

1 cup graham cracker crumbs
2 tablespoons white sugar
¼ cup melted butter
2 (8 ounce) packages cream cheese, softened
1 cup sour cream
¾ cup white sugar
1 teaspoon vanilla extract
2 tablespoons all-purpose flour
4 eggs
2 cups frozen blueberries, dry pack
⅓ cup blueberry jelly

Steps:

  • Combine crumbs, 2 tablespoons sugar and butter. Pat mixture into the bottom of a 9 inch springform pan.
  • Mash cream cheese until soft and creamy. Gradually beat in sour cream, 3/4 cup sugar, vanilla and flour. Beat in eggs one at a time.
  • Pour mixture into crumb-lined pan. Bake in a preheated 325 degree F (165 degrees C) oven for 1 hour or until firm to the touch.
  • Cool and then remove cake from pan by loosening edges with a knife. Place frozen blueberries on top of cake. Melt jelly and spoon over blueberries to glaze. Chill until ready to serve.

Nutrition Facts : Calories 356.2 calories, Carbohydrate 31.9 g, Cholesterol 121.7 mg, Fat 23.4 g, Fiber 1 g, Protein 6.3 g, SaturatedFat 13.8 g, Sodium 216.4 mg, Sugar 23.5 g

BLUEBERRY CHEESECAKE



Blueberry Cheesecake image

Do you have a blueberry lover in your life? Impress them with this decadent and beautiful Blueberry Cheesecake!

Provided by Emily Weinberger

Categories     Dessert     Cake

Time 9h15m

Yield 12

Number Of Ingredients 24

For the crust
10 ounces graham crackers (about 18 crackers)
3 tablespoons sugar
1/4 teaspoon kosher salt
10 tablespoons (141g) unsalted butter, melted
For the filling
1 1/2 pounds (680g) cream cheese, at room temperature
1 cup (208g) sugar
1/3 cup (85g) sour cream, at room temperature
1 tablespoon vanilla extract
Zest from 1 lemon (about 1 tightly packed teaspoon)
2 tablespoons fresh lemon juice
1/4 teaspoon kosher salt
1/2 cup heavy cream, at room temperature
3 large eggs, at room temperature
2 cups (308g) fresh blueberries
For the blueberry sauce
3 cups (462g) fresh blueberries
1/2 cup (104g) sugar
2 teaspoons cornstarch
Zest from 1 lemon (about 1 tightly packed teaspoon)
2 tablespoons fresh lemon juice
1/4 teaspoon kosher salt
1/3 cup water

Steps:

  • Preheat the oven: Position an oven rack in the center of the oven. Preheat it to 325°F.
  • Boil water: Fill a kettle or a large pot with water and cover it with a lid. Bring it up to a boil over high heat while you prepare the cheesecake filling. You will use the boiling water to create a hot water bath to bake the cheesecake.
  • Bake the cheesecake: Bake the cheesecake until slightly puffed up around the edges and 2 to 3 inches in the center is slightly jiggly (resembling Jell-O), about 1 hour 30 minutes. Turn the oven off and open the oven door about 1 inch. You can use a wooden spoon to prop the door open. Let the cheesecake finish setting in the oven until there is barely any jiggle left in the center, about 1 hour. Transfer to a wire rack to cool for 30 minutes. Loosely cover it with a clean kitchen towel and refrigerate it until fully cooled, at least 6 hours. The cheesecake will firm up and no longer jiggle in the center.

Nutrition Facts : Calories 605 kcal, Carbohydrate 62 g, Cholesterol 144 mg, Fiber 2 g, Protein 8 g, SaturatedFat 21 g, Sodium 390 mg, Sugar 44 g, Fat 38 g, UnsaturatedFat 0 g

BAKED BLUEBERRY CHEESECAKE



Baked Blueberry Cheesecake image

Buttery graham cracker crust with a real cheesecake layer topped with a blueberry topping that's not too sweet.

Provided by KATLIST

Categories     Desserts     Fruit Dessert Recipes     Blueberry Dessert Recipes

Time 2h15m

Yield 12

Number Of Ingredients 11

1 ½ cups graham cracker crumbs
6 tablespoons butter, melted
⅓ cup white sugar
3 (8 ounce) packages cream cheese, softened to room temperature
¾ cup white sugar
1 teaspoon vanilla extract
3 eggs
2 cups fresh blueberries
⅓ cup white sugar, or more to taste
2 tablespoons cornstarch, or more to taste
½ cup cold water

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C).
  • Combine graham cracker crumbs, melted butter, and 1/3 cup sugar in a bowl. Press crust mixture into the bottom of a pie plate.
  • Whip together cream cheese and 3/4 cup sugar in a large bowl. Add eggs 1 at a time, beating well after each addition. Spread filling over crust in the pie plate.
  • Bake in the preheated oven until center is almost set and slightly jiggly, about 45 minutes. Allow cheesecake to cool completely, about 1 hour.
  • Combine blueberries and 1/3 cup sugar in a saucepan over low heat. Stir cornstarch and cold water together in a small bowl until dissolved. Stir cornstarch mixture into blueberries in the saucepan. Bring to a low boil, about 5 minutes and cook until thickened, about 5 minutes more. Pour blueberry topping over cheesecake before serving.

Nutrition Facts : Calories 419.9 calories, Carbohydrate 38 g, Cholesterol 123.4 mg, Fat 27.7 g, Fiber 0.9 g, Protein 6.8 g, SaturatedFat 16.5 g, Sodium 288.1 mg, Sugar 29.5 g

THE BEST BLUEBERRY CHEESECAKE



The Best Blueberry Cheesecake image

AWESOME! DELICIOUS! This is my favorite dessert! My family has been a blueberry grower for the market for over 40 years. We have perfected many blueberry recipes and this is one of them! It is absolutely delicious! If you want sugar free, substitute Splenda for the sugar.

Provided by Seasoned Cook

Categories     Cheesecake

Time 1h15m

Yield 1 pie, 8-10 serving(s)

Number Of Ingredients 14

1 cup graham cracker crumbs
2 tablespoons butter, melted
1 tablespoon sugar
3 (8 ounce) cream cheese, softened
1 cup sugar
3 tablespoons all-purpose flour
1/2 teaspoon salt
3 eggs
8 ounces sour cream
1 teaspoon vanilla extract
1 teaspoon lemon extract
2 cups blueberries
1 cup Cool Whip
1/4 cup sour cream

Steps:

  • Combine graham cracker crumbs, melted butter and sugar. Press into bottom and up sides of a 9 inch springform pan. Bake at 350 degrees for 5 minutes. Remove and let cool.
  • Beat softened cream cheese and add 1 cup sugar, flour and salt until blended. Add eggs, one at a time and blend.
  • Add sour cream, vanilla and lemon extracts. Gently stie in blueberries. Pour mixture into cooled crust.
  • Bake at 325 degrees for approximately 50 minutes. (Cheesecake will be done when it still jiggles in the middle.) Turn off oven and let remain in oven with door open for 20 minutes. Remove and let cool. Cover and chill cheesecake in refrigerator.
  • Lightly mix Cool Whip and 1/4 cup of sour cream. Spread over cheesecake and refrigerate for at least 6 hours before cutting.
  • Note: Refrigeration time is not included.

Nutrition Facts : Calories 626.4, Fat 44.7, SaturatedFat 25.3, Cholesterol 190.4, Sodium 553.7, Carbohydrate 49, Fiber 1.3, Sugar 39.8, Protein 9.6

Tips:

  • For a creamy and smooth cheesecake filling, make sure the cream cheese is at room temperature before mixing it with the other ingredients.
  • To prevent the cheesecake from cracking, bake it in a water bath. This will create a moist environment that will help the cheesecake to bake evenly.
  • Let the cheesecake cool completely before serving. This will allow the filling to set and firm up.
  • For a more intense blueberry flavor, use fresh blueberries. If you are using frozen blueberries, thaw them completely before using.
  • To make a gluten-free cheesecake, use a gluten-free graham cracker crust.

Conclusion:

Blueberry cheesecake is a classic dessert that is perfect for any occasion. With its creamy filling, sweet blueberry topping, and buttery graham cracker crust, this cheesecake is sure to be a hit with everyone. Whether you are making it for a special occasion or just for a weeknight treat, this blueberry cheesecake is sure to please.

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