This Blueberry Cheesecake recipe boasts an easy homemade blueberry sauce that swirls into creamy vanilla cheesecake filling atop a brown sugar graham cracker crust.
Back when I was just taking photos and not videos for youthsweets, I made a blueberry lemon cheesecake with the prettiest swirl design. I have been itching to attempt it again and film it. However, I wanted to see if the blueberry could stand on its own without the lemon. I am happy to report it does!
This could also be called a blueberry swirl cheesecake recipe. I filled the pan halfway up before adding drops of blueberry sauce, swirling it in and then covering it with more vanilla batter, but you could definitely just add the sauce to the cheesecake mixture and blend all the way through for a pretty uniform purple/blue cheesecake.
Blueberry cheesecake recipe
Here’s what you’ll need for this creamy blueberry cheesecake:
- graham crackers
- sugar
- butter
- fresh or frozen blueberries
- lemon juice
- cream cheese
- eggs
- cornstarch
- heavy cream
- vanilla extract
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When to use brown sugar vs white sugar
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Use brown sugar in less technical recipes, like with a simple graham cracker crust to add more depth of flavor. Use white sugar for recipes that are more sensitive, like pastries, with subtle flavors. I will typically swap white sugar for brown sugar in something more rugged, like the graham cracker crust in this recipe. It adds a unique, caramelly depth of flavor, especially with the addition of salt.
How to prevent cracks in cheesecake
I am a bit of a perfectionist and a planner. If I can prevent a crack, I am going to do it, even if it adds more time and effort. Here’s my foolproof method for preventing cracks in cheesecake:
- Use a bain-marie:
- Cut large pieces of foil. Stack them on top of each other in opposite directions.
- Place the cheesecake on top of the foil stack and bring the foil up around the edges. You basically want to make it so that no water can get to the cheesecake pan.
- Place the foiled cheesecake pan inside of a larger baking dish. Pour boiling (or very hot) water into the larger baking dish so that it reaches at least halfway up the sides of the foiled cheesecake pan (but not so much that you risk getting water into the cheesecake pan).
- Cool gradually:
- Turn the oven off and leave the cheesecake inside while the oven cools down. After about 30 minutes, crack the oven door with a wooden spoon or just open it slightly.
- Let cool in there another 30 minutes before removing to the counter to cool down to room temperature.
- Finally, place the cheesecake in the refrigerator to chill completely. I like to let it sit overnight, but just 4-6 hours is ok too.
Tips for blueberry cheesecake
If you don’t have brown sugar, white granulated sugar will work here too.
The bain-marie and gradual cooling process is a bit intense, but taking all of the steps will ensure your cheesecake is creamy and has no cracks. If you don’t care about cracks, feel free to skip some of the steps.
To make piping the sauce less messy I like to use a squeeze bottle rather than a piping bag.
To make homemade whipped cream to top this cheesecake, whip together ½ cup heavy whipping cream, 1 teaspoon vanilla and few tablespoons of powdered sugar until fluffy.
📖 Recipe
Blueberry Cheesecake
Equipment
Ingredients
Graham cracker crust
- 18 graham cracker sheets (two packs from a 14.4 ounce box)
- ⅓ cup brown sugar* (70g)
- 1 teaspoon kosher salt
- ¾ cup butter (1 ½ sticks) melted
Blueberry sauce
- ¾ cup frozen blueberries
- 1 ½ tablespoon lemon juice (from about 1 lemon)
- 3 tablespoon sugar (37g)
Cheesecake filling
- 4, 8 ounce packages cream cheese softened
- 265 g sugar (1 ¼ cup)
- 2 eggs
- 16 g cornstarch (2 tbsp)
- ½ cup heavy cream
- 1 ½ teaspoon vanilla extract
Optional garnish
Instructions
Do ahead
- Set the cream cheese packages in warm water while you are prepping other ingredients to ensure it is room temperature.
- Because the cheesecake needs to be completely chilled before serving, I like to make it the day before I need it so it can chill overnight.
- The crust can be baked a day ahead. Just keep it stored in an airtight container or wrapped tightly in plastic.
- The blueberry sauce can be made days ahead of time and stored in the refrigerator.
Make the crust
- Preheat the oven to 350°F.
- Combine the graham cracker crumbs, brown sugar and salt in a medium bowl, whisking to combine. Add melted butter and mix to combine.
- Pour into a greased 9-inch springform pan. Pat into the bottom and up the sides. I like to start with my hands and then finish with a wood tamper.
- Bake for 10 minutes. Remove from the oven and let cool while preparing the filling. You can turn the oven off at this point for now.
Make the blueberry sauce
- Combine the blueberries, lemon juice and sugar in a small saucepan over medium heat. Stir frequently. Let simmer for 5 minutes.
- Mash the berries with a potato masher, whisk or fork. Let simmer for 5 more minutes.
- Remove from heat and pass the sauce through a fine mesh sieve. Press on the berries to release more juice through the sieve. Discard the bits that don’t pass through.
- Set sauce aside to cool.
Make the filling
- Preheat the oven to 350°F again.
- Combine cream cheese and sugar in a stand mixer fitted with a paddle attachment. Whip on medium speed for 3-4 minutes, or until smooth.
- Add eggs one at a time, whipping in between.
- Whisk together the heavy cream, vanilla extract and cornstarch until all the lumps are removed. With the mixer running on low, slowly pour in the heavy cream mixture.
Assemble
- Pour half of the mixture into the cooled graham cracker crust. Spoon half of the blueberry sauce over the top. Gently swirl the sauce into the cheesecake filling with a knife or toothpick.
- Cover with the remaining cheesecake filling and smooth the top with an offset spatula.
- To make the pictured design, pipe a set of horizontal lines of blueberry sauce on top of the cheesecake. Take a knife or toothpick and drag lines in the opposite direction of the piped sauce lines, going up and down / back and forth.
Bake
- Create a bain-marie:
- Cut large pieces of foil. Stack them on top of each other in opposite directions. Place the cheesecake on top of the foil stack and bring the foil up around the edges. You basically want to make it so that no water can get to the cheesecake pan.
- Place the foiled cheesecake pan inside of a larger baking dish. Pour boiling (or very hot) water into the larger baking dish so that it reaches at least halfway up the sides of the foiled cheesecake pan (but not so much that you risk getting water into the cheesecake pan).
- Bake for 50-55 minutes. You’ll know it is ready when it looks firm, but there is still a slight jiggle.
- Turn the oven off and leave the cheesecake inside while the oven cools down. The key here is letting the cheesecake cool very gradually to prevent cracks. After about 30 minutes, crack the oven door with a wooden spoon or just open it slightly. Let cool in there another 30 minutes before removing to the counter to cool down to room temperature.
- Finally, place the cheesecake in the refrigerator to chill completely. I like to let it sit overnight, but just 4-6 hours is ok too.
