What is better than classic baked cheesecake, topped with fresh blueberry sauce? This easy blueberry cheesecake is one of the best desserts to make this summer, when berries are in season.
To make classic baked blueberry cheesecake, first we need to make a cake and a sauce. Moreover, you can make this cheesecake to freeze ahead!
Blueberry sauce for cheesecake
To make blueberry sauce, you can use fresh or frozen berries. Put berries in a pot with a little bit of sugar and water. As for all the recipes on this blog, we don’t use much sugar, so adjust it to your taste. Actually you can sweeten it with honey or maple syrup.
We love fresh blueberries! You can use this sauce on your pancakes or with a morning toast, or eat just from the jar, haha!
To make this blueberry sauce more thick, I added cornstarch in the end of the cooking. Divide this sauce in to bowls. You will need one part for the cheesecake and one part to pour over.
When your cake is ready to be served, just pour this delicious blueberry sauce on top of the cheesecake and enjoy! It surely tastes great and looks more beautiful with the sauce.
This blueberry sauce can be frozen (in freezer safe tray) for up to a several months and reheated in the microwave or thawed in in fridge overnight.
How long to bake the cheesecake
First of all, as with all cakes, eggs should be room temperature (so as cream cheese). It’s not so crucial in this recipe, but it will result in better texture of the cheesecake. Just place cream cheese and eggs on the kitchen table 30 minutes before you start cooking.
I love to make biscuit crust, it makes your life easier! Combine biscuits with melted butter in a food processor or roll in a zip lock bag. Press in a spring for pan and bake 10 minutes just so it will brown a little.
When your cheesecake batter is made, pour it on the base. Here comes your blueberry sauce! I like to pour half of the sauce on the cheesecake batter. Then make some swirls with a toothpick just to insert the sauce and berries in the top layer.
To make your cheesecake moist and soft, bake it in water bath. Cover the bottom and sides of spring form pan with foil. Find the tray to put your cheesecake in. Then pour the hot water in the tray so that it covers the inch of the cake pan.
Bake in the preheated oven for about an hour and 20-30 minutes more. When cheesecake is done, you will see, it slightly set in the middle and completely set around the edges.
I recommend to run the knife around the edges of the cheesecake. When blueberry cheesecake cools, it shrinks, so some cracks may form in the middle, if the sides are stick to the pan.
Let it cool completely in the oven with a door slightly opened. By the way, if you over-bake the cheesecake, it make crack too. So watch it carefully.
But no matter what, follow my recipe, and if you have some small cracks, don’t worry. No one will know actually, because you will cover cheesecake with delicious blueberry sauce, that will fill all the unevenness! Just don’t forget to run the knife around the edges.
By the way, if your blueberry sauce becomes too thick to pour over the cheesecake, microwave it for about 20-30 seconds and pour before serving.
Can the blueberry cheesecake be frozen
Absolutely, the cheesecake will freeze well!
When the blueberry cheesecake is cooled, place it in the freezer uncovered until firm. Then wrap it in the plastic freezer wrap and place in the freezer bag. It can be stored in the freezer for up to several months.
If you have leftover cheesecake slices, you can wrap them and store in the freezer the same way!
To thaw the cheesecake, I recommend placing it in the fridge overnight. Remove all the wrapping and place on the plate to reach the room temperature before serving.
Good to have some blueberry cheesecake in the freezer, so you can plan a party for next day.
Moreover this cheesecake can last in the fridge for up to a week.
If you love blueberries, you definitely need to check our Blueberry and Chocolate Cake! For more cheesecake recipes, check also Raspberry cheesecake and if you don’t want to bake, here is a great no bake recipe – Baileys cheesecake.
What is better than classic baked cheesecake, topped with fresh blueberry sauce? This blueberry cheesecake is one of the best desserts to make this summer, when berries are in season.
- 80 g butter /2.8 oz
- 180 g chocolate biscuits (oreo type) /6.3 oz
- 400 g cream cheese, light /14.10 oz
- 200 g sour cream /7.05 oz
- 2 eggs room temperature
- 1/2 lemon juice
- 2 drops almond extract
- 1,5 tbsp all-purpose flour
- 1/4 cup sugar to your taste
- 200 g blueberries /7.05 oz / 2,5 cups
- 1,5 tbsp cornstarch
- 10 tbsp water
- 2 tbsp mint leaves
- 100 g blueberries (handful) /3.5 oz
- Preheat oven to 375 F / 190 C
- Put all the ingredients for blueberry sauce in a pot and cook on a slow heat for 10-15 minutes. Mix from time to time with a wooden spoon, pressing blueberries to release the juice. It is ready, when it is thickened. Divide the blueberry sauce in half – in two bowls, and let it cool.
For the cheesecake base, combine biscuits with melted butter in a food processor. Transfer to the spring form pan ( 8 inch / 20 cm), layered with parchment paper** in the bottom. Gently press crumbs to the bottom of the pan pan.
- Put the pan with crust in the oven and bake 10 minutes. Let it cool slightly, about 5 minutes
- Switch on your kettle to boil water.
Meanwhile prepare your cheesecake filling. Put cream cheese in a bowl and proceed with electric mixer, scraping the sides of the bowl, until it becomes fluffier. Add sugar in batches and continue mixing. Beat in eggs, one at a time, lemon juice, almond extract and last - sour cream. Don’t forget to scrap the sides, while mixing. Last mix in flour.
- Reduce oven heat to 330 f / 165 C
- Prepare water bath. Wrap the bottom of the spring form pan with foil and transfer it to the baking tray. Pour hot water in the tray to cover and inch of the cake pan.
- Pour cheesecake batter in the pan. Sprinkle half of your blueberry sauce on top. Using the toothpick or spoon handle insert the sauce in the cheesecake, making swirls.
- Bake about 1 hour 20 minutes until just starting to set in the middle.
Turn off the oven. Let the pan cool in the oven with door slightly opened (without water bath) for about half an hour. Remove the cheesecake from the oven and run the knife around the edges. Let it cool completely then remove from the pan.
- I recommend to chill this cheesecake overnight before serving.
- Before serving, pour over the other half of blueberry sauce on top.*
- Decorate with fresh blueberries and mint leaves.
*If the sauce thickened too much in the fridge, microwave it for 20 seconds.
** I always serve my cakes in the same baking pan. But if you want to transfer it to cake stand or plate, better use parchment paper.