Blueberry Delight Cheesecake

Description

The Blueberry Delight Cheesecake is a superb dessert that combines the rich, creamy texture of classic cheesecake with a vibrant, flavorful swirl of blueberry sauce. This dessert is not only a feast for the taste buds but also a visually appealing addition to any dining table, making it perfect for holidays, gatherings, or just a special family dessert night.

Ingredients

• Blueberry Swirl:
  • 2 1/2 tsp cornstarch
  • 1 tsp fresh lemon juice
  • 1 tbsp warm water
  • 2 1/2 cups (319g) fresh or frozen blueberries
  • 1/4 cup (52g) sugar
• Crust:
  • 1 1/2 cups (201g) graham cracker crumbs
  • 2 tbsp (26g) sugar
  • 6 tbsp butter, melted
• Filling:
  • 24 ounces (678g) cream cheese, room temperature
  • 1 cup (207g) sugar
  • 3 tbsp (24g) all-purpose flour
  • 3/4 cup (173g) sour cream, room temperature
  • 1 1/2 tbsp vanilla extract
  • 3 large eggs, room temperature

Step-by-Step Directions

1. Preparing the Blueberry Sauce

In a small bowl, whisk together cornstarch, lemon juice, and warm water until smooth. Heat blueberries and sugar in a saucepan over medium heat. Stir continuously until blueberries start to release their juices and smash them slightly. Add the cornstarch mixture and cook until the sauce thickens. Process in a food processor and strain to remove skins. Set aside to cool.

2. Making the Crust

Mix graham cracker crumbs, sugar, and melted butter. Press firmly into the bottom of a greased 9×13 inch pan. Bake at 325°F (163°C) for 10 minutes, then cool.

3. Creating the Filling

Blend cream cheese, sugar, and flour on low speed until smooth. Mix in sour cream and vanilla extract. Add eggs one at a time, ensuring thorough blending after each addition. Pour over the cooled crust.

4. Adding the Blueberry Swirl

Drizzle blueberry sauce over the filling and use a knife to gently swirl. Bake at 300°F (148°C) for 40-45 minutes until set but slightly jiggly in the center.

5. Cooling the Cheesecake

Turn off the oven, let the cheesecake cool inside with the door closed for 15 minutes, then open the door slightly and cool for another 15 minutes. Chill in the refrigerator for 3-4 hours before serving.

Servings & Preparation Time

The recipe serves approximately 12-14 people and typically requires about 30 minutes of active preparation time, with an additional cooking time of about an hour and significant cooling time.

Tips for Storage & Reheating

• Store the cheesecake in the refrigerator covered with plastic wrap or in an airtight container for up to 5 days.
• To freeze, wrap the cheesecake slices individually with plastic and then aluminum foil. They can be stored frozen for up to 2 months. Thaw in the refrigerator overnight before serving.
• It is not recommended to reheat cheesecake as it is best served chilled.

Conclusion

The Blueberry Delight Cheesecake is not only a treat for the palate but also a delightful experience for anyone who enjoys baking. The process of creating this dessert, from the crust to the intricate blueberry swirl, offers a fulfilling experience, and the final product undoubtedly brings joy and delight to all who taste it.

Blueberry Delight Cheesecake

---

• Author: Dulcia
• Total Time: About 1 hour 30 minutes
• Yield: 12-14 servings 1x

Print Recipe

Pin Recipe

Description

The Blueberry Delight Cheesecake is a superb dessert that combines the rich, creamy texture of classic cheesecake with a vibrant, flavorful swirl of blueberry sauce. This dessert is not only a feast for the taste buds but also a visually appealing addition to any dining table, making it perfect for holidays, gatherings, or just a special family dessert night.

---

Ingredients

Scale 1x2x3x

• 2 1/2 tsp cornstarch
• 1 tsp fresh lemon juice
• 1 tbsp warm water
• 2 1/2 cups (319g) fresh or frozen blueberries
• 1/4 cup (52g) sugar
• 1 1/2 cups (201g) graham cracker crumbs
• 2 tbsp (26g) sugar
• 6 tbsp butter, melted
• 24 ounces (678g) cream cheese, room temperature
• 1 cup (207g) sugar
• 3 tbsp (24g) all-purpose flour
• 3/4 cup (173g) sour cream, room temperature
• 1 1/2 tbsp vanilla extract
• 3 large eggs, room temperature

---

Instructions

1. Preparing the Blueberry Sauce: In a small bowl, whisk together cornstarch, lemon juice, and warm water until smooth. Heat blueberries and sugar in a saucepan over medium heat. Stir continuously until blueberries start to release their juices and smash them slightly. Add the cornstarch mixture and cook until the sauce thickens. Process in a food processor and strain to remove skins. Set aside to cool.
2. Making the Crust: Mix graham cracker crumbs, sugar, and melted butter. Press firmly into the bottom of a greased 9×13 inch pan. Bake at 325°F (163°C) for 10 minutes, then cool.
3. Creating the Filling: Blend cream cheese, sugar, and flour on low speed until smooth. Mix in sour cream and vanilla extract. Add eggs one at a time, ensuring thorough blending after each addition. Pour over the cooled crust.
4. Adding the Blueberry Swirl: Drizzle blueberry sauce over the filling and use a knife to gently swirl. Bake at 300°F (148°C) for 40-45 minutes until set but slightly jiggly in the center.
5. Cooling the Cheesecake: Turn off the oven, let the cheesecake cool inside with the door closed for 15 minutes, then open the door slightly and cool for another 15 minutes. Chill in the refrigerator for 3-4 hours before serving.

• Prep Time: 30 minutes
• Cook Time: 1 hour