This Blueberry Cheesecake is a bit smaller and more manageable than some of the recipes out there. It is a great seasonal recipe but you can get good quality frozen wild blueberries quite easily so you can make this year round.
This recipe comes together quite quickly. Graham cracker crust is pretty quick to stir together and press into the pan. The sauce only takes about 10 minutes and the filling is really just the time it takes to beat all the ingredients. The hands on time is not significant but it takes about an hour to bake and at least 4 hours in the fridge. So... you have to around the kitchen but you can be doing other things. Overnight works equally as well so.... guess what? MAKE AHEAD!
You could use other seasonally available fruits. Raspberries would work well. Finely diced peaches would also work.
You can use light cream cheese and light sour cream if you want to keep the calories down. I find the addition of sour cream to a cheese cake recipe makes for a creamier filling. Even though those famous New York style cheese cakes are dense and dry I like the lighter version.
Portion size is reasonable because we are not talking about a 3" deep piece of cheese cake. It will be 1-1 ½ inches deep.
- 1 ½ cups fresh or frozen blueberries
- ¼ cup sugar
- 1 tablespoon lemon juice
- 2 tsps corn starch
- 1 ½ Tbsps cold water
- 1 cup graham wafer crumbs
- 2 Tbsps sugar
- 4 Tbsps melted butter
- 16 oz pkgs cheese room temperature
- ⅔ cup sugar
- ⅔ cup sour cream
- 1 ½ Tbsps flour
- 1 teaspoon vanilla extract
- 3 eggs lightly beaten
- Combine berries, sugar and lemon juice in a saucepan. Cook over medium heat about 5 minutes until berries soften. Stir often.
- Add the cold water to the cornstarch to make a thick syrup. Stir into the berry mixture. Boil about 2 minutes while stirring until sauce thickens.
- Remove from heat and allow to cool. Reserve about 3 Tbsps and refrigerate remainder.
- Heat oven to 350 degrees.
- Spray an 8" pie plate or spring form. Stir crust ingredients together in a bowl til evenly moistened. Press evenly into the pie plate bottom.
- Bake about 10 minutes and then remove and allow to cool.
- Beat the cream cheese and sugar in a bowl until smooth. Beat in the sour cream, flour and vanilla. Add eggs and beat until well combined.
- Pour filling into the crust. Drop about 3 Tbsps of berry sauce around the top of the filling. Swirl berries with a toothpick to make a pattern on top of the cheese cake.
- Bake 45-55 minutes at 350 degrees until toothpick in center comes out clean. Remove from oven and allow to cool about 1 hour. Transfer pie plate to refrigerate and refrigerate at least 4 hours or overnight.
- If using spring form pan run a knife along the outer edge to loosen after 10 minutes. Allow to cool 1 hour and then transfer to a serving plate. Refrigerate at least 4 hours or overnight.
- Serve with additional sauce on the side.